Local Chef Jake Pregnell is taking over Atelier Wine Bar for an intimate one‑day-only culinary showcase. Known for his time at celebrated Queensland kitchens including Rickshores and Honto.
He will be bringing his signature, no-nonsense approach to our kitchen. Join us for a five course “Long Lunch”, featuring a mix of Chef Jake’s iconic dishes plus some new creations, with the option of two delicious, curated pairings of our favourite wines selected by Mark Smith.
Seating 1: 11am-2pm I SOLD OUT
Seating 2: 3pm-6pm
MENU
RAW
OYSTER | CHICKEN CONSOMME | HOT SAUCE
SCALLOP | PEPITA SATAY | CORIANDER
YELLOWFIN TUNA | AGED PONZU | HORSERADISH
NV CHARDONNAY PINOT NOIR ‘PREMIUM CUVÉE | TASMANIA | JANSZ
or
2016 PINOT MEUNIER PINOT NOIR ‘LA VALLÉE SUSPENDUE’ | CHAMPAGNE, FRANCE | MAISON GAMET
SNACK
SMOKED EGGPLANT | HOT & SOUR HERBS
CHARRED PINEAPPLE | PORK | PEANUT | KAFFIR LIME
BEEF INTERCOSTAL | XINJIANG SPICE | LABNE
2024 PINOT GRIS | DERWENT & COAL RIVER VALLEYS, TASMANIA | HUGHES & HUGHES
or
2022 SHIRAZ ‘VLR’| BAROSSA VALLEY, SOUTH AUSTRALIA | WINESMITHERY (chilled)
SMALL
POTATO CRISP | SMOKED CREME FRAICHE | OSCIETRA CAVIAR
“OG” MORETON BAY BUG ROLL
2025 ALIGOTÉ | KING VALLEY, VICTORIA | SENTIÕ
or
2021 CHARDONNAY ‘1er Cru MONTÉE de TONNERRE’ | CHABLIS, FRANCE | LOUIS JADOT
PALATE CLEANSER
WHITE CHOCOLATE YOGHURT | PEACH GRANITA
UMESHU
LARGE
BEEF WELLINGTON | SHITAKE MUSHROOM | SICHUAN | ONION JUS
CHARCOAL ROASTED CABBAGE | STRANGE FLAVOUR | SESAME
2022 SHIRAZ CABERNET | BAROSSA VALLEY, SOUTH AUSTRALIA | WINESMITHERY
or
2015 NEBBIOLO ‘BARBARESCO RISERVA RABAJA’ | PIEDMONT, ITALY | BERA
DESSERT
CHOCOLATE MOUSSE | CHARCOAL PLUM | OLIVE OIL
2023 SHIRAZ ‘V.S.V.P’ | BAROSSA VALLEY, SOUTH AUSTRALIA | SVEN JOSHKE
or
NV SHIRAZ GRENACHE ‘OLD REDEMPTION 51yo’ | BAROSSA VALLEY, SOUTH AUSTRALIA | DAVID FRANZ
ADD ON
CAVIER OSCIETRA PRESTIGE 20g