FIVE TASTES FROM RICHARD GUNNER'S COORONG ANGAS BEEF

Jolleys Boathouse Restaurant
Thursday 18 October

One of Adelaide's institutions is bringing together the culinary expertise of their Head Chef, Tony Carroll and Richard Gunner's Award Winning Coorong Angus Beef for a five-course meal accompanied by wines
from Coonawarra's Rymill Winery. The evening will feature various cuts from the famed Coorong Angus Beef including the award winning Dry Aged Tender Stretched Porterhouse. Promising to be a carnivore's
delight with five different cuts presented to highlight the individual flavour and texture, be prepared for an informative and enjoyable night! Richard Gunner and Wine Maker Sandrine Gimon will be present on the evening.

COST $140 per person includes 5 courses and paired wines
TIME From 6pm
ADDRESS Jolleys Lane, Adelaide
CONTACT Jolleys Boathouse Restaurant
Tel 08 8223 2891

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