Longrain x Sutton Grange
For a limited time only, chef-restaurateur Scott Pickett is bringing the punchy Thai flavours of Longrain to the stunning vineyards of Sutton Grange Winery in Central Victoria, a breezy 1.5 hours from Melbourne.
The banquet is paired with handcrafted, award-winning drops from Sutton Grange. The dishes balance the four essential elements of South-East Asian cuisine: hot, sour, salty and sweet. Expect Longrain favourites such as Sydney Rock oysters with finger lime and ma kweng pepper; betel leaf with smoked trout, galangal and trout roe; and Wagyu beef crying tiger with leeks, roasted rice and Jeow dressing (Laotian spicy dipping sauce). The restaurant's signature coconut tapioca with spiced quince will be on offer for dessert.
There’s also exclusive dishes created by Pickett for the occasion, including barbequed black pepper chicken skewers; barbequed salmon wrapped in banana leaf with shiitake XO sauce; lamb gaeng hung lay (a Northern Thai curry) with kipfler potatoes, pickled garlic and roasted macadamia; and papaya salad with snake beans and tomatoes.
It’s being served in the grand limestone barrel hall, overlooking the vineyard amid the foothills of Leanganook (Mount Alexander).
The lunches run every Saturday and Sunday from March 13 (excluding March 27 and April 17). Service starts at 12pm, with the last available slot at 2:45pm. Bookings essential.