Natural and Native at Reserve

Join us for an evening of food and wine discovery as we pair some of Australia's most interesting organic, biodynamic and wines of low intervention paired with a five-course meal. Using primarily native NSW ingredients, foraged or sourced by the Urban chef Phil Harrison and Dylan Abdoo of Newcastle Greens, this dinner will truly be one of a kind. Reserve Chef Sam Alexander will prepare a five course menu with the ingredients provided and talk about the process. Just forty spaces available.