City Winery’s Chef’s Dinner Series is continuing on Wednesday August 21, with Section28 Artisan Cheese joining in as collaborator. The Adelaide Hills-based cheesemaker, known nation wide for its traditionally made alpine-style cheeses, will be joining the City Winery crew to host an event described as part cheese tasting, part wine tasting and part dining experience.

Artisan cheesemaker Kym Masters will guide guests through a tasting of cheeses in their raw form (paired with a range of top-notch wines selected by City Winery’s Dave Cush), before sitting down to enjoy a five-course menu crafted by City Winery head chef Kyran Henry. The night’s menu will feature confit stuffed quail leg with mushroom, Section 28’s Mont Priscilla cheese, quail egg and ash, glazed market fish, artichoke, pistachio, grape, verjus and Section 28’s La Saracca, and a wagyu rump cap with shio koji, plum, dauphanoise, veal jus and Section 28’s Monforte.

Seats for this extra-special dinner are available now through Eventbrite.