A wood-fired seafood feast presented in collaboration with Embla owner and head chef Dave Verheul. Dave's menu will feature dishes from his recently released book 'On Sunday: Long Lunches Through the Seasons'.
The menu will be thoughtfully paired with wines by local winemakers, Chris and Loique of Dilworth and Allain and amaros from Dave's own 'Saison Aperitifs'.
The event will be held in Scrub Hill's 150 year old bluestone church in an intimate, family-style setting.
- For those who do not wish to drive - a bus service from Daylesford will be available as an add on.
- Vegeterian options are available with 7 days notice. No other diateries can be catered for.
- Non-drinkers will be catered for with alcohol free options. Please advise via email.