The Botanica Vaucluse hosts Margan Wines and Restaurant on Saturday 20 June, a four course wine dinner rooted in a shared philosophy of seasonal, produce driven dining
For one night only on Saturday 20 June, The Botanica Vaucluse will host Margan Wines and Restaurant for an intimate four course wine dinner bringing the Hunter Valley to Sydney’s east.
Known for growing much of its own produce on its Hunter Valley estate and for the kind of farm to table dining that actually means something, Margan will join forces with The Botanica for a seasonal, produce driven dining experience paired with wines from the winery’s Hunter Valley vineyard.
The menu, a four course set designed by The Botanica’s co-head chefs Abby James and Thai Sams, moves through the full arc of winter dining, from bluefin tuna sashimi crostino, through Whitsundays coral trout with almond, cucumber and karkalla, to dry aged duck with blueberry, pickled beetroot and black tea. Dessert lands with characteristic lightness, pairing Pink Lady apple with Dassai sake and walnut.
Matched wines across the evening include:
- 2024 La Niña Sparkling Rosé, served on arrival with a snack; a vibrant and refreshing start with delicate berry notes
- 2025 Ceres Hill Albariño, served alongside the entrée; bright and citrus-driven with crisp acidity
- 2025 Ceres Hill Barbera, served with the main course; rich, rounded and layered with dark fruit flavours
- 2023 Margan Botrytis Semillon, served with dessert; luscious and honeyed with a clean, elegant finish
Abby and Thai, whose experience spans Quay, Bentley and some of Sydney’s most respected kitchens, bring a refined but grounded approach to every menu they write. Their cooking is generous without being heavy and technically considered without feeling cold. It’s the kind of food that makes sense alongside Margan’s wines.
The evening will be held within The Botanica’s garden framed dining room, recently certified 100% gluten free by Coeliac Australia, making it one of the very few premium venues in Sydney where elevated, produce driven dining and fully gluten free cooking coexist without compromise.
“Margan felt like a very natural fit for The Botanica,” said Evette Moran, Co-Founder and Co-CEO at Mark Moran Group.
“Both venues are incredibly passionate about seasonal produce and creating thoughtful dining experiences that feel connected to where the ingredients come from. Bringing that shared philosophy together for one night felt really special.”
Hosted within Botanica’s garden-framed dining space in Vaucluse, the intimate evening is expected to bring a taste of the Hunter Valley to Sydney’s east for one night only.
https://www.sevenrooms.com/experiences/thebotanicavaucluse/margan-x-botanica-6215343540453376