About This Experience

The day runs in two acts at the Watervale Hotel. At 11am, a one-hour wine masterclass pours iconic Wendouree, Grosset and Kilikanoon alongside wines that demonstrate the diversity of Clare Valley — all from sommelier Warrick Duthy’s multi-award-winning list — while you learn the terroir, geology and geography behind them. At 12 noon, Head Chef and low-waste warrior Nicola Palmer takes over with the full Feed Me menu: a variety of small and large dishes plus dessert, showcasing fresh, seasonal farm-to-plate produce from local farm partners including the organic and bio-dynamic Penobscot Farm. Available seven days; meet at the Watervale Hotel by 11am. Minimum two guests, maximum 20 per day — and please share dietary requirements at the time of booking. The hotel has been awarded Best Restaurant in a Pub or Club in Australia, with a wine list judged Australia’s best pub restaurant list. • 11am — one-hour Clare Valley wine masterclass • Iconic Wendouree, Grosset and Kilikanoon pours • 12 noon — full Feed Me menu of small and large dishes plus dessert • Seasonal produce from the organic, bio-dynamic Penobscot Farm

Highlights

• ✓One-hour masterclass with iconic Wendouree, Grosset and Kilikanoon
• ✓Full Feed Me menu curated by Head Chef Nicola Palmer
• ✓Seasonal farm-to-plate produce, including from the bio-dynamic Penobscot Farm
• ✓At the multi-award-winning Watervale Hotel

Meeting Point

37 Main North Road

Languages