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

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Tender, hand battered chicken atop homemade red beans & rice.

In a medium saucepan, combine the rice and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is cooked and liquid is absorbed.

Cook the Rice

In a separate pot, heat a little oil and sauté the onion, bell pepper, celery, and garlic until soft. Add the red kidney beans, cumin, salt, black pepper, and bay leaf. Stir well and simmer for about 10-15 minutes.

Prepare the Red Beans

Remove the bay leaf from the beans. Serve the red beans over the rice, topped with the crispy chicken and garnished with green onions.

Combine and Serve

red kidney beans (canned or cooked)

white rice

chicken broth

onion, chopped

green bell pepper, chopped

celery, chopped

garlic, minced

cumin

salt

black pepper

bay leaf

green onions, sliced (for garnish)