About this Event
Our sell-out Wagyu long lunch returns!
Back by popular demand, Whey, Wine & Wagyu – Part 4 is set to take over Henry and the Fox once again for an unforgettable afternoon of indulgence, flavour and fun.
Following the success of our previous events, this is more than just a meal. It’s a three-hour dining experience designed for those who appreciate exceptional food, premium wine and a lively, social atmosphere.
Hosted by resident wine aficionado Terry Panayiotou alongside Steve Ballerini from Penfolds, the afternoon brings together artisan cheese, premium Australian Wagyu and expertly matched wines, all curated by Executive Chef Malcolm Williams.
The Experience
A fun and interactive long lunch for those who appreciate great food, exceptional wine and the lively banter of industry professionals, all delivered in a relaxed and social setting.
Across three indulgent hours, guests will enjoy a five-course Wagyu-inspired menu, thoughtfully paired wines and a curated selection of artisan cheeses, with engaging commentary throughout that brings each course to life.
Expect bold flavours, premium produce and a menu designed to showcase the versatility of Wagyu alongside standout wine pairings.
A highlight of the afternoon is the exclusive collaboration with Penfolds, featuring a rare opportunity to taste an unreleased Shiraz, poured for guests ahead of its official release.
What’s Included
- A five-course Wagyu-inspired menu
- Hand-selected wine pairings with each course
- Artisan cheese elements throughout the experience
- First access to a special release Shiraz from Penfolds
- Hosted commentary from industry experts
- A relaxed, social long lunch atmosphere
The Menu
A carefully curated journey of Wagyu, wine and artisan cheese, designed to surprise and indulge at every step.
Amuse-Bouche
Soignon “Le Chèvre” goat’s cheese, dill, fig and walnut vine leaves
Paired with: Penfolds Cuvée Brut Champagne
First Course
Thrice-cooked Robbins Island Wagyu fat fries with salted egg yolk, 18-month reserve Swiss Gruyère and Pinot Grigio emulsion
Paired with: Penfolds Reserve Bin A Chardonnay
Second Course
9+ MS Quattro Stelle Wagyu bresaola, Vanella burrata and roasted rockmelon with pink pepper and mint
Paired with: Penfolds Bin 23 Pinot Noir
Main Course
Slow-braised 9+ MS Tajima Wagyu tail and King Island smoked cheddar pie with cabernet jus, black pepper, sage and truffled pomme purée
Paired with: Penfolds unreleased Shiraz (exclusive pre-release pour)
Dessert
Secret recipe Wagyu fat caramel glazed doughnuts with Mauri Bontà Della Dolce Gorgonzola ice cream
Paired with: Penfolds Bin 600 Cabernet Shiraz
Previous events have sold out quickly, with guests returning for the unique combination of premium dining and relaxed, entertaining delivery.
This is an opportunity to experience Wagyu, wine and cheese in a format that is both elevated and approachable, perfect for groups, special occasions or a memorable afternoon in the city.
Event Venue & Nearby Stays
Henry and the Fox, 525 Little Collins Street, Melbourne, Australia
AUD 113.96
