About this tour
Luke Nguyen orchestrates a nine-course dinner at Botanic House that traces Australia's multicultural identity through Southeast Asian techniques, native ingredients and contemporary cooking. Set over two hours, each plate pairs with carefully selected wines spanning Italy, New Zealand and Spain, creating a narrative of flavour across continents and culinary traditions.
Highlights
- Nine courses choreographed by chef Luke Nguyen
- Native Australian ingredients meet Southeast Asian technique
- Wine pairings from Italy, New Zealand, Spain
- Prosecco, Sauvignon Blanc, Pinot Noir, Sherry included
- Coffee or tea to finish
- Fully accessible venue and facilities
What to expect
You'll sit down to a structured progression of nine courses, each building on the last. The cooking draws on Southeast Asian methods and flavours—think bright, layered, technique-forward—but grounds itself in Australian produce: native peppers, local seafood, seasonal vegetables. Wines arrive with each course, shifting from sparkling through white and red to fortified, designed to complement rather than overshadow the food. It's a set menu, so no choosing; just eat, taste, move forward.
Good to know
Two hours covers the full experience. Wines are included; additional drinks from the bar cost extra. The space is fully wheelchair accessible. Prams welcome for infants. Service animals permitted. Public transport nearby.
Tour sold and operated by its supplier via Viator. Descriptions on this page are original BugBitten summaries, not copied from the operator. Prices and availability are confirmed at checkout.