Join us for the first edition of Willi’s Dinner Party, a four course feast that delves into one of the finest Autumnal food pairings we can think of: Duck & Pinot. When it comes to rich, indulgent duck dishes, there is simply no better accomplice than the bright cherry and earthy forest floor aromas that personify the prized grape. Sommelier Paola Arosio has searched far and wide for her favourite drops to pair with a beautiful menu exploring the versatility of duck.
Duck charcuterie by Black Pig Deli x Willi’s, miso scroll
2021 Stormbay Pinot Noir, Coal River Valley TasmaniaPeking duck consommé, wonton ravioli, mushroom
2019 Domaine D’ardhuy ‘côte De Nuits- Villages’ Burgundy, FranceDuck ballotine, braised leg pie, duck crackle
2019 Te Kairanga Estate Pinot Noir, Martinborough New ZealandBravo apple, pyengana cheese, toasted brioche
++ MYSTERY WINE!