Fleurieu Food Festival | Merilli1885 and Merilli Angus Paddock to Plate Long Lunch

A limited long lunch inside Merilli1885, where the land becomes the story on your plate. Michelin-trained chef Luca Guiotto of Aromi Dining brings his Italian-rooted cooking to the Fleurieu, with Smidge Wines poured by winemaker Matt Wenk.

The paired menu features:

Hors d'oeuvres Eggplant and potato croquette with tomato sugo, salted ricotta and chilli, and Wild mushroom and truffle arancini with truffle mayo and freshly shaved truffle. Paired with Smidge 2025 il Piano McLaren Vale Fiano

Entrée Citrus-cured pink snapper with Fleurieu yoghurt, finger lime, pistachio and mint, and Merilli Angus beef tartare with French seasoning, lemon mayo and crispy Sardinian bread. Paired with Smidge 2025 Houdini McLaren Vale Sangiovese Rosé and/or 2021 Houdini McLaren Vale Shiraz

Main Fresh pappardelle with braised Merilli Angus topside, herbs and chilli, and Pan-fried local barramundi in puttanesca sauce with preserved lemon and garden herbs.

Paired with Smidge 2021 'S' Smitch Barossa Valley Shiraz and/or 2021 'A' Akeringa McLaren Vale Cabernet Sauvignon

Dessert Currency Creek Produce yuzu sorbet with local berries marinated in maraschino and an Italian-style frollino biscuit, and Caprese-style chocolate tart with white chocolate mousse, lemon myrtle and orange compote. Paired with Smidge Rutherglen Grand Muscat

Accommodation Options Two-night accommodation packages are available for two - four guests across two king suites. Contact Merilli1885 directly to book 28–30 August or 29–31 August. Email: sophie@merilli.com.au