Barangaroo restaurant Nola is collaborating with the Barossa’s Woods Crampton winery for a generous wine-and-dine experience. On August 28, guests will feast on a lavish New Orleans-style shared menu of 12 dishes spread over seven courses. Each course will be matched with a Woods Crampton drop hand-picked to match the food.
The menu includes barbequed Skull Island prawns with Creole butter and lemon myrtle, blackened tuna with smoked avocado, and, in true Deep-South style, a selection of barbequed meats and briskets. The dinner will be hosted by winemaker Nicholas Crampton, who’ll be showcasing his winery’s minimal-intervention wines.