Suckling pig for cellar night

Each Wednesday, Cellar Night invites you to select a bottle from your own collection and join us for the evening. As the dining room settles into service, our kitchen prepares a dish thoughtfully composed to accompany it.

Throughout March, we're serving a quarter roast suckling pig, with sweet and sour cipollini onions, and cime di rapa. To drink alongside, consider white wines with structure and freshness. It could be top quality Margaret River Chardonnay with its balance of fruit intensity, oak spice and stoniness. Or, maybe something Italian, climbing to the upper slopes of Mount Etna for Carricante, or perhaps exploring the brave new world of Piedmontese Timorasso.

There is a $30 corkage charge for standard bottles, which is doubled for magnums.​​

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