Thursday 2nd October | 6:30pm
O’Connell’s, South Melbourne
In partnership with Flinders + Co, we invite you to an evening celebrating Tasmania’s finest — from the world-renowned Robbins Island Wagyu to the cool-climate vineyards producing some of the state’s most exceptional wines.
Begin with a shared spread of artisan charcuterie and small plates — Parker House rolls with beef dripping, smoked wagyu tongue with gribiche, pastrami, bresaola, quail scotch egg, salami and house condiments.
The main event pairs Robbins Island roasted Wagyu rump and slow-cooked cheek with snails, parsnip, caper and raisin.
To finish, a comforting steamed suet roly poly with spiced clementine and bay leaf custard.
Each course is matched with a suite of Tasmanian wines:
2019 Jansz Single Site Chardonnay Blanc de Blancs
2021 Stoney Rise Trousseau
2022 Bubb & Pooley Syrah
2024 Frogmore Creek Iced Riesling
An indulgent journey through Tasmania’s coast, country, and cellar — crafted in collaboration with Flinders + Co.
Please note: All group bookings will be seated together; however, specific seating arrangements are finalised on the event day and cannot be changed upon arrival. If you have two parties who would like to be seated together, please email us at [email protected] after making your booking and we’ll do our best to accommodate your request.
