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

Enjoy our fresh yellowfin tuna poke, marinated in a savory blend of soy sauce and sesame oil, served with avocado and crisp veggies for a delightful bite.

Cut the yellowfin tuna into small cubes and place them in a mixing bowl.

Prepare the Tuna

In a separate bowl, whisk together soy sauce, sesame oil, and green onions.

Make the Marinade

Pour the marinade over the cubed tuna and gently mix to combine. Let it marinate for about 10 minutes.

Combine

While the tuna is marinating, dice the avocado and slice the cucumber.

Prepare Vegetables

In serving bowls, layer the marinated tuna, avocado, cucumber, and seaweed salad.

Assemble the Bowl

Sprinkle toasted sesame seeds over the top and add Sriracha sauce to taste.

Garnish

Serve

Yellowfin tuna, sushi grade

Soy sauce

Sesame oil

Green onions, sliced

Avocado, diced

Cucumber, thinly sliced

Seaweed salad

Sesame seeds, toasted

Sriracha sauce

Lime wedges, for serving

YELLOWFIN TUNA POKE*

Cabo Wabo Tequila, Cointreau, Rosemary Simple Syrup, Cranberry, House-made Margarita Mix

Mistletoe Margarita

Filet tenderloin and goat cheese served over toasted baguettes with a balsamic and basil bruschetta.

Filet Crostinis

1/4 pound cold-water lobster tails, steamed or seasoned and grilled. Served with your choice of side or salad. Two Tail Dinner, Three Tail Dinner, Add one tail to any entree

Cold Water Lobster Tails

House-made half pound jumbo lump crab cake seared with a crisp panko crust. Served over a creamy mustard sauce.

Jumbo Lump Crab Cake

Caribbean lobster tail sautéed with white wine and tossed with Bucatini pasta in a garlic and tarragon infused Parmesan cream sauce. Finished with a white truffle oil spritz and served with your choice of side salad.

Lobster Bucatini

21 Seeds Grapefruit & Hibiscus Tequila, house-made sweet and sour, agave, Pink Grapefruit, and Agave bitters, lime. Or try it spicy! Made with 21 Seeds Cucumber and Jalapeno Tequila.

Summer Nights Paloma

Make YELLOWFIN TUNA POKE* Recipe in just 30m. Enjoy our fresh yellowfin tuna poke, marinated in a savory blend of soy sauce and sesame oil, served with avocado and crisp veggies for a delightful bite.

Yellowfin Tuna Poke* Recipe

Ingredients

Poke Ingredients

Method

Preparation Instructions