Yalumba have teamed up with five iconic Australian chefs including Guy Grossi, Stephanie Alexander, Jacques Reymond, Anthony Lui and Tansy Good to bring From The Vault to Melbourne at two-hatted restaurant, Grossi Florentino Upstairs.

Each chef will present one of their most well-renowned dishes that have stood the test of time; including Stephanie Alexander’s Boudin Blanc with Beurre Blanc and Guy Grossi’s Aylesbury Duck Tortellini.

Proving that the good things never change, Yalumba have leapt into the treasure trove that is their museum cellar to bring guests some of their most sought after Rare & Fine wines, along with a never been released, and bottled only for this occasion, Amontillado Sherry, distilled in 1971 in Yalumba’s onsite distillery.

When an occasion such as this arises, both chefs and winemakers alike are honoured to disclose their past, and present the dishes and wines that have successfully shaped their history and continue to guide their future. This five course degustation with carefully paired wines will showcase the very best of their past, and just like the dishes and wines they make today, it will not fail to impress.