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Fraser Gallop Estate

Events

June 2019
Barrel Hall Pop Up 2019
11:00 AM to 4:00 PM     Sat, 01/06/2019 - Sun, 02/06/2019
Venue: Barrel Hall - Fraser Gallop Estate
Contact: Cellar Door 0897557553, cellardoor@fgewines.com.au

A once-a-year opportunity to taste and purchase museum wines in our Barrel Hall.

Wine club members are invited to exclusive early bird entry on Saturday from 9-11am.  Email liz@fgewines.com.au to reserve your place.

If you can't make the event, but you'd like to take advantage of the last remaining vintages, then download the Australian Order Form or International Order Form.

We look forward to seeing you!

Palladian Club Wine Dinner
7:00 PM to 11:00 PM     Sat, 15/06/2019
Venue: Gallop House, 547 Metricup Road Wilyabrup WA 6280
Contact: Liz Hatherley 0897557553, liz@fgewines.com.au

Join us for an intimate and exclusive wine dinner at Nigel and Dorothy Gallop's home in Wilyabrup. The ultimate event on our Wine Club social calendar, it's a celebration of fine food and exceptional wine - a rare opportunity for our loyal followers, to come together to celebrate our finest Cabernet Sauvignon and Chardonnay.

Be greeted with champagne and canapés before sitting down to a five course degustation dinner with matching Fraser Gallop Estate wines.  Indulge in our menu, exclusively curated, and presented by one of WA's finest Chef's, Hadleigh Troy.  

The Menu


Canapé: Sichuan cured kingfish, avocado salsa and burnt vegetable rice cracker
Billecart Blanc de Blanc

Course One : Squid spaghetti, black garlic, dashi broth and garlic chives
2016 and 2013 Parterre Semillon Sauvignon Blanc

Course Two : Marron cooked in carrot juice with Geraldton Wax salsa verde and roast carrots
2015 Parterre and 2017 Palladian Chardonnay

Course Three : Amelia Park lamb with crushed macadamia nuts, charred capsicums, capers and anchovy emulsio
2013 and 2008 Parterre Cabernet Sauvignon

Course Four : Roast duck breast with a confit leg cromesquis and bood orange jus finished with gremolata
2015 Palladian Cabernet Sauvignon

Course Five : Chocolate marquise with rosemary ice cream and passionfruit curd
2018 Ice Pressed Chardonnay

 

Having worked at The Loose Box and Jackson’s Restaurant after his apprenticeship, Hadleigh then moved to Melbourne to work at Langton’s Restaurant and at The Brasserie by Philippe Mouchel. This was followed by a move to London where he worked at The Greenhouse in Mayfair and La Noisette in Knightsbridge.

Hadleigh and his wife, Carolynne then returned to Perth where they opened the acclaimed Amusé Restaurant in 2007.  The awards were numerous including Chef of the Year, Best Fine Dining and WA Restaurant of the Year.   

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Nowadays, Hadleigh has focused on achieving work-life balance by opening Hampton & Maley, "a laid-back neighbourhood café serving modern breakfasts, lunches, baked goods, grab-and-go bites and great coffee."

Tickets are $490.00pp.  Formal dress preferred.

We look forward to welcoming you.

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