This exclusive four-course dinner will be hosted by Ambrose Leung, Penfolds Luxury Sales Manager, alongside Corporate Executive Chef Dennis Peckham and Culinary Director Alex Kim. The evening’s menu has been thoughtfully designed to complement a curated selection of Penfolds’ most distinguished wines, with each course showcasing precision, balance, and bold expression in seamless dialogue between plate and glass.

Penfolds Lunar New Year Dinner

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Available Monday - Thursday, 25 guest minimum

Marinate the chicken breasts in olive oil, lemon juice, garlic, salt, and pepper for at least 2 hours. Grill over medium heat for 6-7 minutes on each side, or until cooked through.

Grilled Chicken Breast

Chop seasonal vegetables (such as bell peppers, zucchini, and carrots). Toss with olive oil, salt, and pepper, then roast in the oven at 400°F for 25-30 minutes.

Roasted Seasonal Vegetables

Boil peeled potatoes until tender. Drain and mash with butter, garlic, cream, salt, and pepper to desired consistency.

Garlic Mashed Potatoes

Combine mixed greens with assorted toppings like cherry tomatoes, cucumbers, and red onions. Serve with balsamic vinaigrette on the side.

Mixed Green Salad

Warm the dinner rolls in the oven for about 5-10 minutes before serving.

Dinner Rolls

Serve pre-sliced cheesecake as dessert for guests.

Cheesecake

Brew coffee and serve hot, ensuring to provide cream and sugar on the side.

Coffee

Balsamic Vinaigrette

Butter