By Hollie Harris
Indulge in a delicious four-course menu carefully and expertly matched with a selection of Torbreck Wines, while overlooking Noosa River and watching the boats glide past.
Rickys has released a Torbreck Wine Dinner not to be missed, with a menu created by head chef Josh Smallwood, and hosted by vintners James Young and Greg McGill.
The menu showcases produce from Maravista Farm, a stunning 250-hectare working macadamia farm in the Noosa Hinterland boasting a culinary garden of organic, locally grown produce for the Ogilvie Group venues which include Rickys, Locale Noosa, Wood Fire Grill and aromas noosa.
The evening starts with an entree of wood-roasted Mooloolaba prawns, chickpea puree, pickled celery and green harissa. The main is grass-fed sirloin, beef cheek, stuffed baby onions, roasted carrot puree and artichoke gratin, complemented by 2015 The Steading – The Struie.
James Young and Greg McGill of Barossa Valley’s Torbreck Wines will guide diners through the latest Torbreck releases including a pre-release showing of the 2014 RunRig, served with the final course of Woombye Cheese washed rind, house-made lavosh, quince and muscatels.
Don’t miss this exclusive opportunity to dine in one of Noosa’s premier locations with truly world-class menu accompanied by some of our finest wines in the country.
The dinner is on Tuesday 20 June, with a 6pm arrival for a 6.30pm start, for $120 per person. Visit rickys.com.au for details.
