Join us for an evening of storytelling as we delve into the inspiration and process of three distinctly different Adelaide Hills whisky producers. Showcasing whiskies from local brands Iniquity, Tria Prima, and 5Nines distillery, we invite you to meet the makers and find out what truly sets their whiskies apart. Including a barrel charring demonstration from expert Cooper Andrew Young, this is an event that is not to be missed for any true whisky fan.

Your ticket includes a long table dinner, with food prepared over coals and designed to pair perfectly with the whisky. You will receive two whiskies from each of the whisky producers, along with an arrival drink. Additional beers and wine will be available for purchase on the night.

Join us for an intimate dining experience led by Ondeen Creative Director, Kane Pollard. Sharing his passion for seasonal, locally sourced produce, driven by a desire for zero waste, allow Kane take you through a curated selection of dishes that have been specifically chosen to honour both the producer and the land.

This booking includes a paired selection of wines from our newly opened Wine Room. Wines from Artis, Jericho, Silver Lining, and Turon have been expertly paired to accompany each dish. For any non drinkers, a specifically created non-alcoholic pairing is also available.

Hosted by Mark Baulderstone, Managing Director of RIEDEL Australia, and Agnes, Ondeen’s knowledgeable Wine Room Manager, this Tasting demonstrates the important role the size and shape of glassware plays in wine enjoyment. This fascinating class incorporates decades of research and development in Grape Varietal Specific glassware and will give you a glimpse into RIEDEL’s nearly 270-year history of design and invention.

You’ll be presented with 4 super premium varietal wines from the Adelaide Hills and get to take home 4 varietal-specific glasses from the RIEDEL Veloce Collection, valued at $240. This masterclass will be followed by a three course meal, thoughtfully curated by Kane Pollard,  Ondeen’s Culinary Director.

Celebrate Valentine’s Day in style with a three-course menu specially curated by Culinary Director, Kane Pollard. Begin your evening with shared starters featuring artisan breads, vine leaf-wrapped terrine, and compressed watermelon drizzled in garlic honey. For your main course, choose between delicate grilled local fish with sweetcorn butter or charcoal lamb complemented by a wild berry glaze—both served with heirloom vegetables and our signature “sexy dressing” garden leaves.

Conclude this romantic feast with a luscious stone fruit parfait layered atop a macadamia dacquoise. Let us treat you and your loved one to an unforgettable night of delicious food and heartfelt hospitality.