At NGERINGA Vineyards, we’re in love with the good bugs that keep our vines naturally healthy thanks to our biodynamic farming approach which allows them to flourish. We aim for sustainability – for our environment, the fine wines we create, the good food we grow and the good life we all live.
Be a Love Bug this Crush Festival and honour the bugs that help us do our bit for sustainability with a fun, Love Bug-themed all-day champagne breakfast and lunch menu extravaganza by Hill of Grace Restaurant head chef Dennis Leslie.
Sunday, 24 January, 9am to 5pm
Guests can kick back on the lawn or perch on the verandahs to enjoy chef Leslie’s extraordinary menus – including Dirty Inc. lentils & poached eggs for breakfast; Ngeringa beef terrine, slow-cooked Ngeringa lamb or a vegetarian bake topped with B-d. Farm Park Creek cheese for lunch; and a gorgeous summer dessert – alongside NGERINGA’s fine, biodynamic wines. Chef Leslie brings a wealth of experience to the kitchen having trained at home in Adelaide with local culinary luminaries Cheong Liew and Simon Bryant as well as in Europe with Christophe Gravois and Raymond Blanc.
Live acoustic music will be provided by gorgeous singer/songwriter Jess Meisners.
And for the kids, there will a bug-inspired craft corner. It’s will be a fun, family-friendly day!
Book now! Bookings are recommended for all and required for tables of six or more.