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The di Lusso Team

 

From the vineyard to the restaurant, di Lusso Estate has quite a team!

 

CELLAR DOOR

Our two Chiefs behind the counter are Paul Burk, from Thursday through the week to Sunday, and Clitie Murdoch, from Monday to Wednesday.

RESTAURANT

Our Head Chef is Ali McCarthy.

WINERY

Our winemaker since 2018 vintage is Tony Hewitt.

THE FARM

I contract out the mechanical work to local legend Glen Sargeant. Tony Hweit makes some beautiful wines (and doubles as our CIO!). I look after the vines, figs and olives, while Luanne Hill is responsible for the beautiful gardens that are such a feature of di Lusso Estate, and also for our Loyalty Membership Clubs.

Friday 20th September 2019, at 7.00pm

An Evening of di Lusso Estate Museum Wines

I have a limited range of Museum wines, dating back to 2003, that I have decided to offer to Members of di Lussso Estate and their friends in an evening of tastings – with matching food – as a feature of the 2019 Mudgee Wine and Food Month. Museum wines will be offered for sale during the course of the evening.

The format will be based around a six-course menu of Italian regional food favourites.

APERITIVI
Carpaccio Cipriani
The famous Venetian dish of thinly sliced beef fillet, seasoned with mayonnaise, horseradish, mustard,
lemon and Worcester sauce.
Wines: A selection of aged Pinot Grigio, Vermentino and Vino Rosato

SOUP
Zuppe di Mialle
A hearty ‘hunter’s soup’ of shredded pork, fennel and white beans
Wines: A selection of 2011 Vino Rosato, 20115 Vino Rosato

FISH
Baccala di Lusso
Salted cod, blended with mashed potato, olive tapenade and sage.
Quick fried new 2019 EVOO and served with toasted pane di casa
Wines: 2005 Pino Grigio, 2008 Vermentino

PASTA
Pasta Spagnolo
Chorizo, fresh tomato and fetta in a plate of spaghetti
Wines: 2004 Barbera, 2014 Cabernet Sauvignon

MAIN
Slow – Cooked Lamb Shanks
Called ‘Stinco’, the dish is served with a garlic mash and red cabbage & hazelnut warm salad
Wines: Sangiovese 2003, 2007 and 2009

CHEESE and DESSERT
Pear and gorgonzola tarte tatin, ...with just a hint of Rob’s homemade grappa!
Wines: Picolit 2005/2007/2006

DESSERT
House made affrogato. 
Served with chef’s biscotti
Wine: 2008 Appassimento

Our price is $110 per person.  Telephone us on 6373 3125 to book

Saturday 16th November 6.30pm
An evening of communal cooking at di Lusso Estate
Get to know a few basics about the Italian way of cooking, in the course of a fun eventing learning about the preparing Italian Street Food.

Friday  13th December 5.30pm
Members’ Christmas Cocktails
Aperitivi on the lawns of di Lusso Estate Free

January 2020
Saturday 25th January

Cinema di Lusso
An evening of light entertainment, good food and good wine as we watch an Italian movie
$70 per person

March 2020  FESTIVAL OF FIGS

Saturday 7th March, 10 am
Fig Festival Brunch
Celebrate the beautiful fig, served in all sorts of delicious ways!
$60 ($50 for Members)

Saturday 14th March, 7 pm

Fig Festival Dinner
The first night of our annual fig dinners, where every dish in our six - course banquet draws its inspiration from the glorious fig!  $130 per person ($115 for Members)

Saturday 21st March, 7pm

The second night of our Fig Dinner Season, 2020
$130 per person ($115 for Members)

April  2020

Sunday 12th April
Pasqua Festival Lunch
Our version of Italy’s favourite Easter Sunday Feast. 
A four- course banquet of Italian Easter goodies, served with matching wine

Two sittings – 12 noon and 2 pm
$120 per person ($110 for Members)