The National Wine Centre in Adelaide has introduced a series of new event menus and dining experiences ahead of winter.
Executive chef Steven Clark has designed the new menus to have a heavy local focus, ensuring South Australia’s abundant fresh produce is front and centre.
Highlights include interactive cocktail stations, sea and land entrée plates, seafood degustations and regional tasting menus.
To coincide with the new packages, the venue has also opened up its magnificent open cellar – the largest in the Southern Hemisphere – to offer an exciting dining opportunity.
Surrounded by around 40,000 bottles from every wine region of Australia, guests will enjoy a hand-crafted, three-course menu with personally matched wines by the National Wine Centre’s sommelier.
This one-of-a-kind experience is perfect small groups who truly appreciate fine wine and great food.
Located in the north eastern corner of Adelaide CBD, the National Wine Centre boasts six event spaces with the capacity to host groups as small as 10 through to over 1000 for a venue takeover.
The venue is highly flexible and lends itself to a range of events, from meetings, lunches and dinners, cocktail parties and wine tastings, to fashion parades, product launches and more.