Derby & Well – a dinner series at The Vine

by essjayeats on June 5, 2013

Hello fringe foodsters,

I realise it’s been quite a while between drinks, and just a little bit more time needs to pass before we’re ready to tempt you again with a couple of truffle dinners, some old favourites will be revamped and returned and I’ve got a new project that I’m really excited about and can’t wait to tell you all …. as soon as I can.

But, in the meantime, we’ll try to let you know of some lovely things that are happening with the people who have helped us out over the last 18 months.

First of these is with Ron O’Bryan at The Vine hotel in Collingwood. The Vine is the perfect place to embrace wintery winds and chilly cheeks.  There’s an open fire, a lovely warm welcome and some hearty fare on offer. You remember Ron, he who plied us with turduckens and frickles at our Beer n Bird night, and cooked fabulous steak and meaty treats for our very very first event, the  Grass Fed vs Grain Fed steak dinner.

The Vine They’ve painted the wall even.


Well, Ron’s decided to pop the chef’s whites on again and invite us all to dinner. Before Ron and his wife Kirsty bought The Vine, Ron was the head chef at the Church Street Enoteca, and as much as they love the pub, sometimes a chef just wants to be … a bit “cheffy” … y’know?  So for a very limited season of just two days a month from now until November under the guise of “Derby & Well” you can come and be cooked for by one of our very best.

Here’s how it works.

What: Five coursePrice Fixe” menu plus canapé and cocktail on arrival.
When: Tuesday 18th & Wednesday 19th June
Where: The Vine Hotel, 59 Wellington Street, Collingwood (cnr Derby and Wellington streets)
How much: $79 or $127 with matched wines.
How many: 30 places
How to book: Booking only direct with the pub on (03) 9417 2434

(and yes – there is a vegetarian option)


Menu for June 18 & 19 

whisky sour jelly, lemon sherbet

mackerel tartare, beetroot, white chocolate, horseradish, watercress

marron raviolo, lardo, leeks, cauliflower, light chicken jus

rabbit loin filled with pork & chestnuts, biroldo, rhubarb, apple, carrot

stilton, walnuts, apple, rye, blackberry jam

milk chocolate pannacotta, quince, golden raisins


 Vegetarian Menu June 18 & 19

whisky sour jelly, lemon sherbetpage2image2240

creamed tapioca, jerusalem artichokes, new season’s garlic

coddled duck egg, wild mushrooms, truffle butter, watercress puree

risotto of sweet corn, girolles, almonds, tarragon beurre noisette

stilton, walnuts, apple, rye, blackberry jam

milk chocolate pannacotta, quince, golden raisins


Oh … and they’ve painted one of my favourite things on their wall!


That’s all for now – please support Ron – and we’ll have some more info on our truffle dinners and others soon.


Fringe Out


Ed and Sj







Laurel Black June 6, 2013 at 9:15 pm

It has indeed been a long time between drinks, mercifully, I had another source, so have managed to survive. Won’t be in town for the proposed dates, but am looking forward to receiving more information about future events

essjayeats June 7, 2013 at 7:45 am

Hi Laurel! They’re keeping me way too busy at work! Enjoy your trip – hope to see you soon. SJ

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