Powerhouse Gippsland. The region of natural curiosities is rich with volcanic soil and cool-climate conditions that support the growth of quality produce and encourage a variety of grapes.
For the first time, Trevor Perkins of one-hatted Hogget Kitchen and winemakers William (Bill) Downie and Patrick Sullivan, will join Bleakhouse Hotel Executive Chef, Dave Marshall, for an evening of proper regional fare.
Trevor’s connection to the land started in his childhood. Now embedded in his teachings, his cooking minimises on waste and maximises on flavour; from the pickling and bottling to butchery, charcuterie, smoking and brining. The produce does the speaking, Trevor gives it a plate-form.
And this practice filters through the winemaking. For Pat and Bill, their kinship with the vineyard sells each limited drop. The palate bares the grape at its season best with minimal intervention and subtle refinement.
It’s Gippsland on a plate and from the bottle.
$115 | 4 course menu designed by Trevor Perkins w. matched wines by William Downie and Pat Sullivan.
7pm, Wednesday 4 August 2021