Dining News & Produce

Getting Piggy With It

Dining News & Produce

Getting Piggy With It

Continuting on the truffle theme the second event on the Unearth calendar was "Getting Piggy With It" - a decadent feast to celebrate the end of the truffle season.  The centerpiece was truffle laden pork roasted for 14 hours over an open fire.  A full complement of seasonal produce adorned the long banquet table with a host of wine glasses filled with our award winning wines.  A New Orleans Swing band kept everyone entertained throughout and the Spring sunshine provided the perfect day for feasting.    

More news from Levantine Hill

18 Jun, 2019 Spanner crab with pickled artichoke, saffron cappelletti with truffled goats curd, and brown butter parfait. Touted as one of the most exceptional seasonal menus offered in the Valley yet, Executive Chef Luke Headon unveils his latest winter menu. Continue reading
28 Mar, 2019

Hand harvesting of our grapes continues apace, intensity and long hours no stranger to the winemaking crew led by Paul Bridgeman. This assemblage of handpicked Melissa’s Paddock Shiraz grapes, intense and spicy, is soon to be crafted into our Syrah blend.

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28 Mar, 2019 Our foray into cheese making can now be shared and enjoyed by you. Our philosophy of exceptional wines, handcrafted without compromise, has been applied to artisan cheese, and the result is a match made in culinary heaven. Buy yours today...  Continue reading

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