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Berkshire Suckling Pig Feast –
The Suckling Pig Feast by Executive Chef Andrew Davies from Press Food & Wine in Adelaide with produce supplied by Boston Bay Smallgoods Company, a family run business in Port Lincoln, which represents free range Berkshire Pigs.
Andrew Davies is a celebrated, Adelaide-based chef, who has enjoyed a broad exposure in French kitchens such as Jaques Reymond’s, Alain Blanc’s Chantilly, La Semillante and restaurant pied-a-terre in London. He has received critical acclaim in his current role as Executive Chef and partner of Press Food and Wine, Bread and Bone Wood Grill and the newly opened and already much acclaimed Osteria Oggi, an Italian pasta bar with a great mixture of traditional icons and contemporary interpretations.