Chef Paul Cooper fires up his inner drake with this exotic duck-centric degustation. Course after course of ducky treats all matched to a broad and surprising list of Pinot Noirs from around the globe. This classic food and wine combination has rarely been celebrated with more panache. (pssst! the menu will include Chef Paul’s infamous duck fat fudge).
Chef Paul Cooper sharpens his knives and his creativity to create a 5 course menu celebrating the wonderful ways in which a pig can be plated. Employing a genuine nose to tail philosophy that allows for no waste Chef Paul will remind you why pork is his favourite meat to cook. With 8 wines matched across the 5 courses this promises to be a pork lovers paradise
Woodlands vineyard was established in 1973 by David and Heather Watson on Caves Road in Wilyabrup, and was one of the first five vineyards to be planted in the Margaret River Wine Region. David and Heather aimed to create wines to emulate the great vineyards of Bordeaux. Join Andrew Watson for a dinner to explore the latest release wines from Woodlands, as well as some back vintage wines.