Penfolds Wine Dinner at The Lakes
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From their beginnings in 1844 to today, Penfolds has grown to become one of Australia’s most famed and respected winemakers. Driven by generations of visionaries and innovators their beautiful selection of wines are a perfect match for our wine dinner.
ONLINE TICKET ALLOCATION EXHAUSTED!
PLEASE CONTACT THE VENUE FOR TICKETS OR MORE INFORMATION:
PH: (02) 6242 6283
Gungahlin Lakes Club is proud to be presenting our upcoming Wine Dinner in collaboration with Penfolds. The event will begin with a selection of canapés followed by a four-course menu crafted by our Executive Chef, Peter Robinson, and each course will be paired with a Penfolds fine wine. View the menu for the evening below.
Guests will also enjoy the knowledge of a Penfolds Fine Wine Ambassador. The ambassador will offer insights into individual wine tasting notes and the wine-making process.
This is the perfect event for a social date night, or something special to spoil mum with this Mother’s Day. If you are a food and wine lover, this is the wine dinner for you!
Penfolds Wine Dinner Details
Date: Friday, 10th May 2019
Time: Event begins at 6:30PM
Tickets: Non-Member $115.0 (+booking fee) | Member $105.0 (+booking fee)
Member Table of 10: $100.0pp (+booking fee)
Venue: Gungahlin Lakes Club – Entice & Lakes Room
Cnr Gundaroo & Gungahlin Drive
NICHOLLS ACT 2913
Limited Seats Available – BOOKINGS ARE ESSENTIAL
For all dietary requirements, joint bookings, or any other enquiries please contact:
Become an Ainslie Group Member for just $5 – contact reception for more information.
Event will be seated in tables of 10 – if you have a seating request, please contact email@example.com
02 6242 6283 | This is an 18+ only event.
Cnr Gungahlin & Gundaroo Drive, Nicholls ACT 2913
PENFOLDS BIN 51 RIESLING
Confit of duck leg marinated in five spices served on a celeriac & mustard seed salad, drizzled with red wine syrup
PENFOLDS MAX’S CABERNET SAUVIGNON 2015/16
Oven roasted chicken breast with herb stuffing on wild mushroom risotto with roast parsnip, carrot & red wine jus
PENFOLDS BIN 311 CHARDONNAY 2017
Pan-fried lamb loin on a bubble & squeak potato cake with brocolinni, rich port jus & garlic cream sauce
PENFOLDS BABY GRANGE (BIN 389 CABERNET SHIRAZ 2016)
Short crust ricotta slice with a hint of orange, lemon & toasted almonds, served with fresh cream & caramel sauce
PENFOLDS GRANDFATHER PORT
TEA & COFFEE