Winter Dinner in The Warehouse at Meletos

We in­vite you to a very special evening of food and wine at The Warehouse at Meletos.
 The first in a series of casual community driven dinners at Meletos, the night will tie in both The Warehouse and The Providore spaces. 

Join us from 6.30pm for a glass of wine and salumi in The Providore. Peruse the wonderful regional produce and unique homewares with some added encouragement from an exclusive 20% discount on the night. Through the stunning private courtyard you will be ushered into the warmth of The Warehouse where you will dine on one long table. Written by Meletos Head Chef Neil Cunningham, the menu is an informal shared style feast that will feature some fantastic local produce. The star of the show being free range Berkshire pork from Limestone Valley out in the rolling hills of Yea, cooked on Meletos' brand new rotisserie. Meet pig farmers Glenn and Paula Jones and learn a bit about life on the farm. The talented and charming duo that is Behn Payten and Troy Jones, will provide some sensational wines and entertainment through the night with their infamous Valley Vigneron's releases.
 
By the time the cheeses are served up from our new Warehouse bar, we hope you've gotten to know your fellow diners, know the difference between Syrah and Shiraz and learnt the best salami recipe. The whole idea of the dinner is to host a fun night in a beautiful setting with lovely people, we look forward to meeting you.  
 
 
The Warehouse Winter Dinner
with Limestone Valley Free Range and Payten & Jones

Saturday July 22, 2017 from 6.30pm

 Location: 
The Warehouse at Meletos
12 St Huberts Road, Coldstream
 
Tickets:
$60 per person + drinks (includes welcome drink and salumi on arrival,
followed by mains in The Warehouse and cheeses to finish)
To book, call (03) 8727 3030 or email info@meletos.com

Payment is required at time of booking. 
Tickets are non refundable in the unfortunate event of cancellation within 72 hours of the dinner.


The Warehouse Winter Dinner
with Limestone Valley Free Range and Payten and Jones

 

To start
A selection of cured meats from The Warehouse bar, sliced to order
St.Ronan's Méthode Traditionnelle Apple Cider

Mains
Limestone Valley Free Range spit roasted over wood fire roasted apples

Sides
Colcannon potatoes
Watercress, pear, fennel

To finish
Artisan cheeses with accompaniments


Valley Vignerons Chardonnay, Pinot Noir, Sangiovese and Syrah will be available to purchase on the night