Recap: Long Table Lunch
We welcomed guests from Canberra, Sydney and surrounds to enjoy a culinary journey featuring a 7 course degustation at our onsite restaurant ‘The Stables’.
A guided tour led by Terry showcased the grounds of Willinga, introducing patrons to immerse themselves in the essence of Willinga Park… and then take a seat, sit back, relax and enjoy the sensational meals presented by one of Sydney’s greatest chefs Peter Doyle as well as our talented in house head chef Luke Bow.
Alongside the head chefs, was Apprentice Chef Mitch hailing from Cupitts Estate and a crew of inspirational and aspirational TAFE NSW hospitality students – Ebony, Felix and Lucas and their TAFE NSW Food & Beverage teacher and student mentor – Virginia Mitchell.
We hope to encourage and support these students to follow their passions for the culinary arts and thank them for their work at our Long Table Lunch.
Behind the scenes moments included slicing, plating, presenting, and serving grass-fed sirloin, parsnip, baby onions, Ortiz anchovy butter, and watercress. Wine perfectly paired 2018 Whitton Farm Rosso Sangiovese/Shiraz, Canberra District ACT Willinga Park
Also included on the menu was Taleggio & ricotta ravioli, wild pine mushrooms, hazelnuts… one of the hero dishes of the day.
Dessert dish of Roasted figs, burnt honey ice-cream, local macadamia paired back with local 2021 Cupitts Estate Botrytis Viognier, Milton NSW added a nice finishing touch to the day.
We look forward to sharing many more memorable moments and fine dining experiences at Willinga Park… stay tuned.
Photos courtesy of Shoalhaven Food Network
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