We're delighted to confirm that we're once again teaming up with Executive Chef John Churchill and the team at 1830 Restaurant & Bar, Port Arthur Historic Site, for a memorable "Meet the Maker" wine dinner at the start of September. The full menu isn't live on their website just yet as we're still tweaking things — but as a Bream Creek insider, here's an early look at the wine and food pairings we've put together*, and we think they're shaping up beautifully:

Arrival Canapés

• Kingfish Ceviche — fennel, green apple, watercress (GF, DF)
• Roast Pumpkin Tartlet — whipped feta, thyme, pumpkin seed dukkah (V)
• Charred Brussels Sprout — smoked speck, burnt butter (GF),

all paired withour 2022 Cuvée Traditionelle sparkling. 

Entrée

​Southern Tasmanian Crayfish — truffle aioli, radish, local pear, red mustard leaves (GF, DF available), paired withour limited release 2024 Fumé Gris. 

Mid-Course

House-Smoked Duck Breast — rhubarb, native pepperberry glaze, green mizuna (GF, DF), paired withour very popular 2025 Rosé. 

Main

Slow-Roasted Wild Clover Lamb Rump — parsley purée, smoked yoghurt, charred kale, lamb jus (GF), paired withour (just released!) 2025 Pinot Noir. 

Dessert

Tasman Leatherwood Honey Cake — lemon balm crème, preserved citrus (V), paired withour (not yet released!) 2026 Late Picked dessert wine.

​* Menu is subject to change without notice.

Proceedings kick off at 6pm on Friday 4 September 2026 and tickets can be purchased direct from Port Arthur Historic Sitehere. Why note book in at one of the local accommodation options and make it a weekend away to remember! 

​Cheers, Fred and the team at Bream Creek Vineyard​