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Lindsay McCall celebrates Paringa Estate’s 30th harvest by teaming up with Teage Ezard for an exceptional dinner.

This rare occasion presents a menu of six courses and 12 wines including many older trophy and award winning wines from Paringa Estate.

Three courses by Head Chef Julian Hills from Paringa and three courses by Head Chef Jarrod Di Blasi from Ezard.

Content: Paringa Estate Winery and Restaurant

Price & booking

Cost

Type Entry cost
Alltickets
Six courses and twelve wines including back vintages.
$295.00