Tilda has launched Fire & Wine, a new Saturday night dining series that puts their woodfire grill front and centre.
The experience pairs fire-led seasonal cooking with selections from their impressive 1,000-bottle wine list, curated by in-house sommelier Paul Sadler. The series runs every Saturday evening.
The menu showcases the best of woodfire cooking with dishes like oysters kissed with smoke and topped with finger lime and wasabi, plus Kinross Station lamb rack served alongside miso-charred eggplant. Each dish has been specifically designed to complement the featured wines, whether you opt for classic pairings or let the sommelier guide your selections.
The menu changes monthly to reflect seasonal ingredients and spotlight different wines from their extensive collection. At $99 per person with optional wine pairings, it’s a solid way to explore both fire-led cooking and thoughtful wine matching. Available every Saturday evening for a minimum of two guests.
Quick Bites
- What to Eat: Woodfire oysters with finger lime and wasabi, Kinross Station lamb rack with miso-charred eggplant, seasonal fire-led dishes that change monthly
- What to Drink: Selections from Tilda’s 1,000-bottle wine list curated by sommelier Paul Sadler, with classic or sommelier-selected pairing options
- When to Go: Every Saturday evening
- Where: Tilda, CBD
- Cost: $99 per person, optional wine pairings available, minimum two guests
- Vibe Check: Fire-led seasonal cooking meets thoughtful wine matching in an intimate dining series centered around woodfire grill excellence
