Settle in for a communal feast celebrating the humble pig. This intimate nose-to-tail meal will unfold at leading city restaurant Press* Food & Wine in collaboration with leading South Australian producer Boston Bay Smallgoods.
Enjoy three shared courses covering the breadth of the free-range heritage Berkshire pigs raised on farmer Jason Stephenson’s Yorke Peninsula property. Head chef Tim Caputo and his kitchen team will masterfully prepare the pork, to be complemented by a selection of wine and non-alcoholic options chosen by beverage experts.
INCLUSIONS –
- Food: Three-course meal:
- Shared first course:
- Fried pigs’ ears, mortadella mousse, tigelle, morcilla crumbs
- Vitello tonnato, crispy capers
- Fennel and apple salad, ham hock, ranch
- Main course: Whole spit-roasted pig served with the following sides:
- House-made mustard, applesauce, jus
- Asparagus, lardon
- Pork fat potatoes, sage
- Dessert: Chocolate tart, maple, bacon
- Beverages: Matched wine and non-alcoholic options
MORE INFORMATION –
- Age 18+ event
- Caters to coeliac dietary requirements*
*For more information, refer to our Ticketed Event FAQ's. For any other requirements please contact the event organiser prior to purchasing.
View Conditions of Sale and Entry & Refund Policy
