Melbourne, Victoria (PRWEB) February 03, 2012
The grand Treasury Restaurant at The Sebel Melbourne hotel will be abuzz as guests feast on a delectable 6-course degustation menu showcasing renowned Tasmanian produce, matched with Bay of Fires wines.
Menu highlights include King Island beef tenderloin with blue cheese dauphines potatoes, Huon Valley mushroom ragout with pinot noir jus, as well as a saffron and Chudleigh honey panna cotta with poached pears.
Peter Dredge, Bay of Fires chief winemaker, will be in attendance taking patrons through the pairing of food and wine and speaking of his passion for Rieslings and Pinot Noir varietals and the entire Bay of Fires range.
From 7pm on Thursday 23rd February and for just $100 per person, the Bay of Fires degustation special event is sure to impress gourmands and wine connoisseurs alike.
With an enviable location on the corner of Queen and Collins Streets, Treasury Restaurant offers classic, old world charm in a beautifully restored and refurbished 19th Century landmark. Originally the Bank of Australasia, the building was constructed in 1875 and has been restored to its former glory; a magnificent tribute to Melbourne’s historic past.
In a city renowned for fine dining, Treasury Restaurant, in the luxury Melbourne hotel Sebel Melbourne, lives up to the expectation, delivering delicious modern cuisine in charming surrounds. An impressive wine list and engaging atmosphere complements the experience. Recently renovated, Treasury Restaurant can seat up to 300 people and is regularly booked out for private events and weddings.
To reserve your seat for this exclusive Winemakers Degustation Dinner Event, call (03) 9211 6699 or email treasury(at)tsm(dot)mirvac(dot)com
For more information on Treasury Restaurant, head to http://www.treasuryrestaurant.com.au