Saturday February 24th 12:30pm
Well, we are pulling one out of the hat this year! We have a batch of cider that has been on lees in bottle for more than five years. This is a first for Australian cider, so join us to be the first to try this ground breaking tiple. Accompanied by our spit-roasted loin of juicy pork and crunchy salty crackling. Always the busiest day on the Bress calendar.
Includes three courses and, of course, a glass of something fermented.
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