Join Balgownie Estate, in collaboration with National Trust Victoria, for a five-course degustation, inspired by Gulf Station’s original recipe book, with paired Balgownie wines. The menu, curated by Executive Chef Aidan Gallagher, is a tribute to the land where Balgownie Estate now stands, once the heart of Gulf Station. Dine on dishes like Pasture-Raised Lamb Shank with Coopers Ale pearl barley stew, paying homage to the free-roaming sheep and staple grains that sustained settlers in the region throughout the 1800s. Enjoy the Buxton Smoked Trout Mousse with wild warrigal green gel and native leaf salad, featuring flora that once thrived around Gulf Station. Other courses will include Otway Pork Belly with gamma purée, caramelised pear, and muntrie berry jus, highlighting heirloom vegetables and native ingredients of the region. A guest speaker from Gulf Station will share history and exciting stories of life at Gulf Station, one of Australia’s oldest pioneer farm complexes, during the nineteenth century. Each guest will receive a copy of the original Gulf Station recipe book as a take-home gift. Reserve your space now for this unique dining experience.