We were honoured to be host the famed French producer of Burgundy, Bouchard Père et Fils, for their
one-night-only in Melbourne.

In the 20 years since Pure South Dining first landed premium Tasmanian produce on a plate in Southbank, this was perhaps our most
spectacular French Wine Dinner ever!

Burgundy vs Tasmania.


We challenged French Burgundy alongside the best Tasmanian Chardonnay and Pinot Noir.

Ten wines were selected by Wine Judge Luke Campbell of Vinified,
and Executive Chef David Hall matched with the best produce of our farmers and producers of the island.


Our guests enjoyed a stunning six-course menu featuring the very best of King Island Produce; there was no shortage of Southern Rock Lobster, Free Range Duck or Succulent Tasmanian Lamb.

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