Unwind after a day of touring festival farms with a fabulous feast that will showcase everything the Tamar Valley has to offer. Chef Matt Adams and his passionate staff will deliver an exceptional dinner designed from the seasonal produce available and featuring highlights sourced directly from Farmgate Festival farms.
Taste the fantastic produce at the Feast and then visit the farms the next day for a truly Paddock to Plate adventure. Wine lovers will be treated to an array of fine Tasmanian wines.
Matt Adams is a rising star in the chef world. After beginning his apprenticeship on the Sunshine Coast, Matt has established himself working for a range of local restaurants including Fee and Me, Mud Bar and Restaurant, Pierre’s and Joseph Chromy. Matt now owns and runs Timbre Kitchen.
Operating out of Velo Wines, the restaurant aims to provide guests with a distinctive and diverse Tasmanian culinary experience. A wood fire, local art, wine barrels and a sweeping view of grape vines and green pastoral fields compliment the honest seasonal produce and extensive wine list of Timbre.
Matt loves to experiment with different forms of food preparation, aging vegetables in beeswax and making his own pickles and preserves. Last year Matt delivered a stella Farmgate Festival Feast with hazelnut soup, Tasmanian lamb and an escargot entrée some of the highlight dishes.
Enjoy an evening of degustation, progressive share plates locally sourced from the Farmgate Festival farms, all inclusive of locally matched wines.
$120 per person