What's On

Saturday, August 15

Descend beneath All Saints Estate into the private underground Family Cellar for an experience granted to very few. Head Winemaker and owner Nick Brown will personally guide you through two fortified flights of our Muscat and Muscadelle - tracing the evolution from the youngest Rutherglen classification through to the Rare, and finally to the extraordinarily complex, 100-year-old Museum wines.  

You'll taste Australia's only two perfectly scored wines and Halliday 2026 Fortified Wine of the Year, over a century in the making. Open to just eight guests per session, this is your invitation to taste living history alongside the very custodian who continues its legacy. 

2pm session: 1 ticket available

3:30pm session: 3 tickets available

Sunday, September 6

Join us at KIN for a lovely Father's Day lunch. As a special for winter, Executive Chef Jack Cassidy has sourced Sanchoku Wagyu Porterhouse MBS9. ⁠

This 21-day dry-aged cut of porterhouse is known for it's rich, buttery and marbled texture. Served alongside a crisp beef tallow hasselback potato, bright sauce verte and a savoury bone marrow jus, each element has been chosen to elevate the natural character of the wagyu. ⁠

⁠Pair with a bottle of 2012 All Saints Estate Pierre - a wine named in honour of the Brown siblings' late father, Peter - raise a glass to Dad and while away the afternoon in our dining room with the fireplace crackling away.