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

JAMÓN SERRANO

Cerignola olives marinated in garlic rosemary olive oil

Olives

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

A multi-course dining experience featuring seasonal ingredients and creative cooking techniques.

Preheat the oven to 400°F (200°C). Arrange asparagus on a baking sheet, drizzle with olive oil, and sprinkle with sea salt. Toss to coat. Roast for 15-20 minutes until tender. Remove from oven, sprinkle with Parmesan cheese, and serve hot.

Roasted Asparagus

Asparagus

Olive oil

Sea salt

Parmesan cheese

Chef's Dinner

A selection of cured meats and artisanal cheeses served with house-made accompaniments.

Charcuterie Board

A weekend brunch menu inspired by local flavors, including both sweet and savory options.

Tullibee Brunch

A selection of house-made desserts featuring seasonal fruits and locally sourced ingredients.

Dessert

Make Chef's Dinner Recipe in just 30m. A multi-course dining experience featuring seasonal ingredients and creative cooking techniques.

Chef's Dinner Recipe

Ingredients

Appetizer

Method

Appetizer Preparation

Roasted Asparagus

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