BLACK Bar & Grill | Wine & Wagyu
Join BLACK Bar and Grill in October as they bring together two iconic names in food and wine for an intimate evening indulging in some of Australia’s finest meat from Victor Churchill matched beautifully with some of the finest South Australian drops from 2009.
Learn about our in-house dry-aging process from Executive Chef, Dany Karam and the suppliers themselves, as well as a lesson in wine. Set in BLACK Bar & Grill’s private dining room, this one-night only event is something true foodies and wine connoisseurs won’t want to miss.
For bookings and more information please contact the restaurant using the links below.