Looking for some interesting and delicious food and drink based evening activities to help wile away the coming chilly winter evenings? If so then The Naked Fig’s series of winter wine degustation may just be right up your alley.


A lot of people dread the onset of winter, but I’m certainly not one of them. Not only does it mean I get to bust out my stylish jackets and scarves again, but when the weather is cold and dreadful it just gives you more of an excuse to stay inside by the fire and eat delicious comfort food (and wash it down with a glass of something nice while you’re at it). Now surely that’s something we can all appreciate, right?


Wine And Food By A Lovely Roaring Fire? Don't Mind If I Do Sir!

Wine And Food By A Lovely Roaring Fire? Don’t Mind If I Do Sir!

In any case it seems the good folks at the Naked Fig are definitely on the same wavelength as they’re putting on a series of degustation dinners over the coming months aimed at filling the bellies and warming the cockles of those lucky enough to be able to attend. Each dinner will feature the wares of a specific winery and complement them with expertly matched dishes. As a bonus the winemaker or an ambassador for the winery will be on hand to host the evening and speak about each wine as it is poured. Cost is $99 per head and dinners feature six signature Naked Fig dishes matched with seven different wines.


Dates of Naked Degustation Wine Dinners:


• 22nd    May – Forest Hill, Mount Barker

• 19th     June – Tom Foolery, Barossa

• 24th   July – Millbrook, Jarrahdale

• 21st     August – Seppelt, Barossa

• 18th     September – Howard Park, Margaret River


Bookings are required, phone 9384 1222.

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To give you an idea of what to expect, here’s the full menu from the Forrest Hill dinner that was held on the 22nd.


Menu for the Forest Hill Degustation Dinner on Thursday 22nd May

Head Chef: Chris May

highbury fields sauvignon blanc 2013

house cured duck breast

kaffir lime leaf & lemongrass oil

melon, duck bon bon

estate chardonnay 2012

sashimi ocean trout

sweet & sour nettle broth

capsicum confetti

block 8 chardonnay 2011

lemon & lime pig cheek

cherry apple, pig ear crackle

block 8 cabernet sauvignon 2011

truffle cream fraiche

asian mushroom, bok choy

coddled egg

estate shiraz 2011

chinese sticky beef shin

silver beet, braised spring onions

daikon puree, ginger

noble riesling 2008

dark chocolate triangle

orange marshmallow, spiced crumb

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