For those of you out there who enjoy a good cryptic puzzle, give this one a go. Entree involves a King, our murky Yarra, and an alternative word used to describe the colour of chestnut horses.

If you got that you're a champion. If not I'll endeavor to whet your appetite plain and simple.

Warm minute steak of wood BBQ King Salmon, local asparagus, Yarra Valley caviar and sorrel sauce, part of an assemblage concocted by none other than Middle Park Hotel's resident culinary hero Paul Wilson. But the buck doesn't stop here, Jamsheed wine maker Gary Mills will be coupling the evening's menu with syrah and aromatic whites from various vineyards around the state.

The evening features four courses and five drops. Just to sweeten the deal, Middle Park Hotel are offering guests special accommodation rates for Jamsheed dinner guests. What more could you want?