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Check out our new adult cooking classes titled: ‘Scoff Something Native’. You’ll be surprised and delighted by some of the flavours we can virtually find in our own backyard.

  • Come and join Hien Nguyen our chef tonight for a journey around the street food markets of South East Asia.

    Each group of guests will create each dish on the menu (apart form dessert) to enjoy with matching wine tastings from local boutique wineries.
    Menu:
    Salt and Pepper Squid
    Larb Gai
    Braised Pork Bao
    Green Paw Paw Salad
    Pot stickers
    Mango Pudding

    IMPORTANT: Please read the long description below for changes to class operation due to COVID-19 Safe plan implementation. 

    Dress code: Long hair tied up and runners on feet.
    Please notify us of any dietary requirements or allergies at checkout.
    Bookings close 24 hours prior.
    NOTE: Photos used are for illustration purposes only and may not be replicated exactly in the class.


  • A unique truffle and mushroom extravaganza! Learn about how to use truffles effectively in modern Italian dishes, and drink local boutique wines to match.
    The menu tonight is TBC, but think:
    Truffled Mushroom Arancini w/ Aioli,
    Wild Mushroom & Tallegio Bruschetta with shaved truffle,
    Gnocchi with wild mushroom braise
    Panacotta. 

    Age suitability: 18 and over.

    IMPORTANT: Please read the long description below for changes to class operation due to COVID-19 Safe plan implementation. 

    Dress code: Long hair tied up and runners on feet.
    Please notify us of any dietary requirements or allergies at checkout.
    Bookings close 24 hours prior.
    NOTE: Photos used are for illustration purposes only and may not be replicated exactly in the class.


  • Fancy French, it certainly is and we have an amazing array of dishes for you to learn to cook! They will of course also be matched with tastings from great French wines. Come and try both local and French varietals like sauvignon blanc, merlot, pinot noir and of course chardonnay whilst you sit and eat your deliciously cooked dinner with fellow Francophiles.
    Our menu:
    House-cured salmon w/ fennel salad
    Butter poached prawns w/ kohlrabi & cauliflower puree
    Fillet w/ Aligot, heirloom carrots and seasonal greens.
    Seasonal creme brulee

    IMPORTANT: Please read the long description below for changes to class operation due to COVID-19 Safe plan implementation. 

    Dress code: Long hair tied up and runners on feet.
    Please notify us of any dietary requirements or allergies at checkout.
    Bookings close 24 hours prior.
    NOTE: Photos used are for illustration purposes only and may not be replicated exactly in the class.


  • Come and learn how to form a crust when making paella in this Spanish cooking class.
    You will also learn to prepare some tapas dishes and a traditional Spanish dessert.
    Menu tonight:
    Mejilones gratin & Chorizo stuffed mushrooms 
    Seafood Paella
    Churros w/ chocolate dipping sauce

    IMPORTANT: Please read the long description below for changes to class operation due to COVID-19 Safe plan implementation. 

    Dress code: Long hair tied up and runners on feet.
    Please notify us of any dietary requirements or allergies at checkout.
    Bookings close 24 hours prior.
    NOTE: Photos used are for illustration purposes only and may not be replicated exactly in the class.


  • Come and join Hien Ngyuen chef for the night who will be teaching you how to create your favourite authentic Vietnamese dishes.
    Menu TBC:
    Caramelised pork & sugar cane prawn cold rolls
    Crispy squid with green papaya salad
    Beef w/bettle leaf
    Bun cha
    Banh Xeo

    IMPORTANT: Please read the long description below for changes to class operation due to COVID-19 Safe plan implementation. 

    Dress code: Long hair tied up and runners on feet.
    Please notify us of any dietary requirements or allergies at checkout.
    Bookings close 24 hours prior.
    NOTE: Photos used are for illustration purposes only and may not be replicated exactly in the class.


  • This feast of fusion teaches you about pairing different flavour profiles to create a magnificent modern menu.
    Menu TBC:
    Spicy lime & lemongrass hummus, toasted flat breads
    Kangaroo carpaccio, balsamic reduction, lemon myrtle, sumac, toasted sesame, rocket & parmesan.
    Purple potato gnocchi, white wine, sun dried tomatoes & basil.
    Halwa & white chocolate mousse with pistachios and Persian ferry floss.

    Age suitability: 18 and over.

    IMPORTANT: Please read the long description below for changes to class operation due to COVID-19 Safe plan implementation. 

    Dress code: Long hair tied up and runners on feet.
    Please notify us of any dietary requirements or allergies at checkout.
    Bookings close 24 hours prior.
    NOTE: Photos used are for illustration purposes only and may not be replicated exactly in the class.


  • Learn techniques of cooking different types of beautiful fruits from the sea just in time for you to prepare a seafood feast for the holidays!
    Menu TBC:
    Confit Salmon
    Prawn Bisque
    Char Grilled Squid w/ Gremolata
    Lemon and Lime Pannacotta

    Age suitability: 18 and over.

    IMPORTANT: Please read the long description below for changes to class operation due to COVID-19 Safe plan implementation. 

    Dress code: Long hair tied up and runners on feet.
    Please notify us of any dietary requirements or allergies at checkout.
    Bookings close 24 hours prior.
    NOTE: Photos used are for illustration purposes only and may not be replicated exactly in the class.