Your menu, Sydney

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Eat up, Sydney – you’ll need your strength for all that wine tasting. Presenting your VIN Diemen food menu for 2018!


Antipasto plate: Marinated olives, beetroot hummous, pickles, tapenade, flatbread $12
Native pepper and wattleseed-crusted wagyu sirloin taco, slaw, mayo, tomato & coconut salsa $9
Mushroom tostada, truffle mayo, slaw, radish, chervil, caramelised onion $9
Slow braised red crimson potato, fennel & celeriac, truffle, white wine & thyme, flatbread $15
Slow roasted pulled pork belly, rice, quinoa, fennel pickles, miso bbq, slaw, chimichurri $15


Bay of Fires Cloth Bound Cheddar – on sampling
Bay of Fires Cloth Bound Cheddar – approx. 250g wedges @$96.00/kg
Cheese platter $10 Bay of Fires Cloth Bound Cheddar w/ accompaniment 80-100g


Crayfish and truffled brie toasties $20
Char-grilled octopus, basil pesto, balsamic reduction $16

Your Pure South Menu, Melbourne

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VIN Diemen Melbourne is an all-inclusive roving feast which will see you taste Tasmania’s best wines accompanied by regionally-tailored food by Pure South.

Start with Tasmanian sparkling and oysters, then drink and eat your way through the Tamar Valley, the Huon Valley, the East Coast, the North and the Derwent and Coal Valley.

Your ticket price includes all food and wine tastings. Here’s what’s on the menu.

Sparkling Station

St Helens ‘Lease 65’ Oysters

Pipers Brook + Tamar Valley

Cured and smoked kingfish, teriyaki, diakon, furikake
Scottsdale pork rillette croquette, curry emulsion
Gougeres, Pyengana cheddar custard

East Coast

Tasmanian scallop pie, carrot jam
Tongola farm goats curd and red onion tart, black olive

North West

Hardy family octopus, chorizo, salsa verde
Wagyu brisket pastrami, brioche, horseradish, dill pickle

Huon, Derwent + Coal Valley

Smoked and cured Huon ocean trout taco, avocado, fingerlime
Tasmanian grass-fed beef tartare, celeriac, seaweed, egg yolk, capers