Saturday 16 May
Yalumba Winery
Slip behind the curtain to one of the most extraordinary spaces in Australian wine: our on-site cooperage. The only fully operational cooperage in the Southern Hemisphere, it’s where oak, time and human craft come together to shape the character of our most celebrated wines.
For one special afternoon, this working cooperage becomes a dining room. Seated among the barrels we build by hand, you will enjoy a Rare & Fine wine experience paired with a thoughtfully curated multi-course lunch.
In partnership with iconic Australian steakhouse 6HEAD, executive chef Sean Hall has created a menu inspired by the cooperage itself, drawing on its elements to shape dishes that celebrate premium local produce, including the acclaimed Mayura Station beef, and fresh local seafood.
Guests will enjoy canapes on arrival followed by a series of courses paired with Yalumba’s Rare & Fine collection. This is more than a meal. It’s a moment inside a living story, shaped by six generations, guided by patience, precision and purpose.
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Canapés
• Wagyu tartare, smoked yolk, crisp potato
• Mini Wagyu & Shiraz pie, native thyme
• Charred prawn, fermented chilli butter
• Smoked beetroot tartlet, goat’s curd & walnut
• Natural with aged Yalumba Viognier mignonette
• Lightly grilled oyster, bone marrow & herb crumb
• Oyster, finger lime & verjus granita
Eden Valley Viognier 2023
Course 1 – Vineyard Garden
Fire-roasted heirloom vegetables & garden herbs
Smoked labneh, olive oil, native herbs, aged balsamic.
Vine Vale Grenache Blanc 2025.
Course 2 – Ocean & Smoke
Coal-roasted scallop
Brown butter, lemon myrtle, grilled leek, smoked roe emulsion.
The Virgilius Eden Valley Viognier 2023.
Course 3 – Signature Wagyu Starter
Mayura Wagyu bresaola
Grilled peach, stracciatella, hazelnut, aged balsamic.
The Tri Centenary Grenache 2024.
Course 4 – Fire & Pasture
BBQ Hanging Wagyu Experience
Served shared style:
• Mayura Wagyu Tomahawk or rump cap
• Fire-roasted bone marrow
• Coal-roasted carrots & beets
• Beef fat potatoes
• Native herb chimichurri
• Shiraz jus
The Signature Cabernet Sauvignon & Shiraz 2023.
Course 5 – Pre-Dessert Palate Cleanser
Shiraz granita
Compressed berries & herbs.
Samuel’s Collection Grenache Rose 2025
Course 6 – Cooperage Dessert Tribute
· Smoked wagyu chocolate smores
Celebrating Yalumba’s own cooperage.
The Octavius Old Vine Shiraz 2019.
6Head Head Of Culinary & Executive Head Chef
Chef Sean’s culinary journey began on his grandfather’s cattle farm in Johannesburg and was honed through classic training in the UK and leadership in some of Sydney’s most celebrated kitchens. At 6HEAD he champions seasonal ingredients and culinary craftsmanship designed to create unforgettable dining memories.
