The event starts with Linefish sashimi, yuzu, green Thai coconut dressing and sweet potato crisp, paired with Brookdale Sixteen Field Blend 2022, a wine that celebrates the ancient, lost art of field blend winemaking. It includes 16 different white grape cultivars planted and blended together for structure, complexity and acidity that speaks to a wide range of flavours, as well as versatility and enjoyment with food.

Known for his delectable plant-based cooking, Chef Gary will also offer a vegetarian menu option. Carrot Lox with ‘Sashimi’ dressings/garnishes will be served as starter; followed by King Oyster Mushroom warqua, pickled shimeji, mushroom gel and emulsion; Spinach and ricotta tortellini, tomato, lime/chili beurre blanc; and Beetroot pave, onion bhaji, peanut chutney, sweet/sour peach with dukkah spice.