Nose to tail lunch with Naughtons Hotel

Naughtons Hotel LR- EWeaving- April 2019-8488.jpg
Naughtons Hotel LR- EWeaving- April 2019-8488.jpg

Nose to tail lunch with Naughtons Hotel

120.00

Join winemaker Tom McCarthy and Naughtons Hotel Chef Ryan Berry for a one off nose to tail dining experience in the Kerri Greens barrel room. Alongside a selection of wines from our cellar the four course lunch will feature a whole suckling pig fed on grape mark from the 2019 vintage and butchered especially for the occasion.

Only 40 places available. Ticket price includes complimentary transport from Parkville for those travelling from Melbourne, please indicate at checkout.

For more information email hello@kerrigreens.com

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