Indulge your senses with a 6 course degustation themed dinner of Australian Black truffles + matching wines + Caviar + Champagne on arrival. Co-hosted by Mitolo, Bocca di Lupo’s head chef Tom Jack together with guest Tim Scott, Sous chef Elements, Byron Bay. 

‘Truffle Dinner’ Saturday 9 June 2018 6pm start, Mitolo Wines, Bocca di Lupo

$250 p/p (plus booking fee)

 

BOOK TICKETS www.eventbrite.com.au

Limited tickets available. 

Champagne on arrival at 6pm with first course commencing at 6.30pm.
Please advise any dietary requirements restaurant@mitolowines.com.au or contact 8323 9304.
Please note function concludes at 11pm.  As we are based in regional McLaren Vale, we advise guests to make a pre-arranged pick up or have a designated driver on the night. We are happy to assist with recommendations for chauffeured services and or accommodation should you choose to stay in McLaren Vale.

 

Want to know more about our chef's...

Tom brings a wealth of experience to the Bocca di Lupo table, within 10 weeks of opening he has been awarded an AGFG Chef Hat Award - Australia's best restaurants 2018. He’s known for his unique style, a passion for creativity and a strong focus on local produce. Born in Gosford in 1991, he grew up on the far NSW north coast just a short drive from Byron Bay, where he started his apprenticeship at Fresh Byron Bay. He has gone on to work as a head chef or sous chef in some of Australia’s most respected venues, including the iconic Restaurant Two and Brisbane’s Deer Duck Bistro.

As well as a love for Italian food, Tom has a strong interest in Middle East, Japanese and Korean flavours and on his overseas travels has worked and experienced many restaurants across Asia. A keen surfer and wine lover, Tom is driven by great food journeys and experiences. 

 

Growing up on the East coast of Australia meant Tim Scott had access to the best of what Australian land and sea could offer. However, it was in the quiet suburbs of Brisbane that Tim found his feet as a chef. From cooking South-East Asian food out of Citron Restaurant to making fresh pasta at Tartufo, Tim had developed a taste of the fine dining industry.

Tim found his home at the award-winning Gerard’s Bistro where he spent his days breaking down ducks, pigs and goats, pickling, roasting and fermenting vegetables and experiencing the influence of middle Easter n cuisine. Fast forward a few years and Tim has been smoking ducks and making golden leaves at the acclaimed Sepia, rolling bread at Automata and coal roasting game birds at Rockpool 1989. Escaping the hustle bustle of Sydney City lead Tim back to his home town near Byron Bay. Running the kitchen at Harvest saw early mornings foraging sea succulents and late nights testing vinegars with the house forager.

Tim’s cooking philosophy is grounded in sustainability- never shying away from using every part of any animal or vegetable. If it it can’t be served fresh it can be preserved, fermented or pickled. If it’s considered off-cuts, it can be braised dried or turned into a sauce. The possibilities for Tim Scott are endless and his passion for exploration will keep him in the Australian food scene for years to come.


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T (08) 8323 9304
enquiries@mitolowines.com.au
Mitolo Wines Tasting Room
Fri-Sun 10am-5pm
Little Wolf Osteria
Lunch Fri-Sun + Dinner Sat
141 McMurtrie Road McLaren Vale South Australia 5171

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