The Melbourne Food and Wine Festival returns in March and we’re thrilled to be dishing up a slew of special events as part of its bumper 2025 program. With tasty offerings for the wine aficionado, the sweet-tooth and everyone in between, it’s set to be one tantalising culinary adventure.
THE LUCAS LOOP
24 & 25 March, multiple venues
$200pp
Join us for this roving celebration of four of our city venues. Your night begins in The Lounge at Society with canapés and Martinis, before a stroll to Kisumé for an interactive sushi masterclass hosted at the acclaimed Chef’s Table. Moving onto Chin Chin, guests will enjoy a taste of the restaurant’s bold Southeast Asian flavours, with the tour wrapping up over modern French desserts at Maison Bâtard.
Reservations
MISS TRIXIE X SOCIETY DESSERT TROLLEY TAKEOVER
21 & 22 March, Society Restaurant
$150pp
The sweet savant behind Miss Trixie Drinks Tea is leaning on her sugar-dusted skills to reimagine the showstopping centrepiece that is the Society Dessert Trolley. Across one weekend, the trolley will feature as the perfect finale to an exclusive three-course lunch menu, available for $150pp with a glass of Chandon included.
Reservations
FRANCE V AUSTRALIA WINE DINNER
26 March, Maison Bâtard
$220pp
The wines of France and Australia go head-to-head for this immersive dinner experience, set against the dapper velvet backdrop of Maison Bâtard’s Le Club. With Lucas Collective Head of Wine Loïc Avril and Executive Chef Adam Sanderson as expert hosts, guests will be treated to a four-course menu of modern French fare, each course carefully paired to both a French and an Australian wine.
Reservations
CHIN CHIN WEEKEND TAKEOVER AT PT. LEO ESTATE
28 & 29 March, Pt. Leo Estate
From $150pp
Executive Chef Benjamin Cooper is taking Chin Chin on the road, hitting the Mornington Peninsula’s famed Pt. Leo Estate for three special collab events held over one big weekend. Exclusive dining experiences hosted in Laura and Pt. Leo Restaurant, and an openair fiesta on the Wine Terrace, will deliver a gastronomic fusion of Spanish and Southeast Asian influence, as Cooper joins the estate’s Josep Espuga in the kitchen.
Reservations