About

From Orange to Sydney, Philip Shaw has teamed up with ABODE Bistro. Bar to bring you a unique dining experience. Chef Josh Askew and Wayne Lai have crafted a signature four-course menu, highlighting the best of local seasonal produce. You’ll savour the flavours of autumn, starting with a selection of starters, followed by Chef's renowned Cured Ora King Salmon for entrée, a 32-day dry-aged Beef Striploin as the main, and finishing with a refreshing Citrus Pavlova. For the wines, Philip Shaw has selected six premium pairings to perfectly complement each dish, with one wine remaining a mystery for you to guess. Hosted by Damian Shaw, CEO of Philip Shaw Wines, you’ll experience the elegance of cool-climate wines from their Koomooloo vineyard.