Name: Whey, Wine and Wagyu Long Lunch – Part 3
Start: 2025-10-04T14:00:00+10:00
End: 2025-10-04T17:00:00+10:00
Location: Henry and the Fox

$Whey, Wine and Wagyu Long Lunch \u2013 Part 3$

Our sell-out long lunch returns! Wagyu, wine, cheese & plenty of laughs – a premium, fun-filled afternoon not to miss.
About this Event

Back by popular demand – it’s time to indulge once again at Henry and the Fox’s Whey, Wine and Wagyu – Part 3!

Following the huge success of our previous long lunch events, we’re bringing you another unforgettable afternoon of indulgence, flavour and fun in Melbourne’s CBD. This isn’t just a meal – it’s a full afternoon experience designed for foodies, wine lovers, and anyone who enjoys great company and good times.

Hosted by our resident wine aficionado Terry Panayiotou, alongside Aiden Constantine from Nelson Wines, this entertaining long lunch promises to deliver an exciting showcase of artisan cheese, premium Australian Wagyu beef and perfectly paired wines. All expertly curated by our Executive Chef Malcolm Williams, whose mouth-watering menu is guaranteed to excite your palate and leave you wanting more.

Over the course of three delicious hours, you’ll enjoy:

✔ A five-course Wagyu-inspired menu

✔ Hand-selected wine pairings to complement each course

✔ Artisan cheese highlights

✔ Entertaining and educational hosting from industry experts

✔ A fun, relaxed atmosphere perfect for groups, friends, or your next foodie outing

Event Menu

(includes matched wine for each course).

Amuse
Welsh Rarebit – English Cheddar, Stout, Mustard
Wine: Howard Vineyard Blanc de Blanc – Adelaide Hills, South Australia

Course 1
Chuck, Brisket & Bone Marrow Sausage Roll, Black Garlic & Smoked Tomato Relish
Wine: 2024 Castle Rock Estate Grüner Veltliner – Porongurup, Great Southern, Western Australia

Course 2
9+ Australian Wagyu Tartare Cannoli, Toasted Almonds, Cinnamon, Spiced Zucchini Pickle, Powdered Sugar
Wine: 2024 Paringa Estate ‘Coronella’ Pinot Noir – Mornington Peninsula, Victoria

Course 3
Tacos de Lengua – Twice Cooked Wagyu Tongue, Oaxacan Mole, Pickled Radish, Coriander on a Warm Corn Tortilla
Wine: 2024 Teusner ‘Salsa’ Rosé – Barossa Valley, South Australia

Course 4
Wagyu Pastrami Raviolo with Black Truffle Sheep Crema
Wine: 2020 Bonacci Riserva Chianti – Tuscany, Italy

Dessert
“Milawa” Goats Cheese Pudding, Vanilla Poached Pear & Rhubarb, Wild Clover Honey
Wine: 2013 Schild Estate ‘Lorraine Schild’ Late Harvest Semillon – Barossa Valley, South Australia

Download a shareable version of the menu here.

Gluten free options available on request. Apologies however due to the nature of this event vegan and vegetarian options are not available.

Our long lunches have been known to sell out quickly – so don’t miss your chance to join us for this premium, fun-filled afternoon of incredible food, wine and entertainment.