Asado at Oakridge

A sell out event at last year’s Fireside Festival, Oakridge’s Asado Dinner should be on every foodie’s culinary bucket list. This dinner showcases the traditional Argentinian Asado style of cooking over coals, but with a distinctly Yarra Valley flavour, as we celebrate our region’s amazing producers.

The evening will be culinary celebration of winter in the Yarra Valley, with the menu highlighting Oakridge Executive Chef Aaron Brodie’s hyper-local approach to cooking, showcasing the season’s bounty from the kitchen garden and his favourite local producers.

Enjoy an indulgent four-course menu created by Aaron, including whole butterflied Yeringberg lamb, dry-aged Springbrook beef and housemade morcilla cooked over a traditional Asado firepit. Paired (of course) to a curated selection of Oakridge’s award-winning reds – including wines sourced from the Oakridge cellar specially for the evening.

MENU

Smoked caviar, charred parsnip, Jerusalem artichoke
Chestnut, mushroom, sprout and garum tostada
2018 SPARKLING MEUNIER

Sweetbreads, citrus, winter leaves
Smoked & cured Murray cod, muntries, yacon, Oakridge chillies and lime
2015 OAKRIDGE WILLOWLAKE CHARDONNAY EN-MAGNUM

Housemade cheese and truffle jaffle
Quail and pork salchicha Parrillera, salsa “Criolla”
Duck morcilla, quince
2016 OAKRIDGE WILLOWLAKE PINOT NOIR EN-MAGNUM

A La Cruz style whole Yeringberg lamb, onion, lemon, sumac and parsley
Argi of Warialda beef, our chimichurri
Charred leaves, caramelised whey, pickles
Cauliflower, yoghurt, spiced seeds and nuts
Salt baked potato salad
2015 OAKRIDGE OAKRIDGE CABERNET SAUVIGNON EN-MAGNUM

Pinot lees, raw sugar and malt marshmallow, mandarin, sandalwood and bunya nut
2021 OAKRIDGE HAZELDENE BOTRYTIS GRIS