A seasonal dining experience at 1830 Restaurant & Bar this Spring

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Join us on Friday 4 September from 6-9pm for an intimate evening of dining and storytelling with Bream Creek Vineyard.

Our popular Meet the Maker series is back with a collaboration between 1830 Restaurant & Bar and Bream Creek Vineyard.  Enjoy a multi-course dinner curated by chef, John Churchill, and meet Rafe Nottage of Bream Creek in this dining experience celebrating Turrakana/the Tasman Peninsula.

Set against the sweeping views of the Port Arthur Historic Site, the evening will showcase the natural connection between Tasmania’s east coast, cool-climate wines and local produce.

As you dine, Rafe will share the story of this special vineyard and the unique growing conditions that shape its wines, from its coastal location and maritime climate to the long, even ripening seasons that have helped establish its reputation as one of Tasmania’s premier wine producers.
As our Meet the Maker series moves into spring, this special event will feature a menu designed to complement these award-winning wines, bringing together seasonal produce, local flavours and the local stories that shape this corner of our island home.

What to expect

  • Welcome drink on arrival and a multi-course seasonal menu inspired by Bream Creek wines
  • Wine pairings during the meal
  • Storytelling with Rafe Nottage along with optional further tastings

Meet the Makers

For more than three decades, Bream Creek Vineyard has been producing cool-climate wines from one of Tasmania’s most celebrated wine-growing regions. Set above Marion Bay on Tasmania’s east coast, the vineyard benefits from a maritime climate that delivers long, even ripening conditions and distinctive varietal character.

Joining us for the evening is Rafe Nottage who has been instrumental in sharing the vineyard’s story and showcasing its award-winning wines. Throughout the evening, guests will enjoy a menu designed to complement the wines, as Rafe pours through the range and shares the stories behind the historic vineyard, the award-winning wines, and the challenges of cool-climate viticulture in Tasmania.

Indicative Menu

Arrival Canapés

Kingfish Ceviche, Fennel, green apple, watercress (GF, DF)

Roast Pumpkin Tartlet, Whipped feta, thyme, pumpkin seed dukkah (V)

Charred Brussels Sprout, Smoked speck, burnt butter (GF)

Wine Pairing: Bream Creek Vineyard 2022 Cuvée Traditionelle Sparkling

Entrée

Southern Tasmanian Crayfish
Truffle aioli, radish, local pear, red mustard leaves (GF, DF available)

Wine Pairing: Bream Creek Vineyard 2024 Fume Gris

Mid-Course

House-Smoked Duck Breast
Rhubarb, native pepperberry glaze, green mizuna (GF, DF)

Wine Pairing: Bream Creek 2025 Vineyard Rosé

Main

Slow-Roasted Wild Clover Lamb Rump
Parsley purée, smoked yoghurt, charred kale, lamb jus (GF)

Wine Pairing: Bream Creek Vineyard 2025 Pinot Noir

Dessert

Tasman Leatherwood Honey Cake
Lemon balm crème, preserved citrus (V)

Wine Pairing: Bream Creek Vineyard 2026 Late Picked (not yet released!)

Bookings are essential.

With limited places available and strong interest in the series, we recommend securing your seat early.

We invite you to join us at the table – reserve your seat now.

 

Date & Time

Friday 4th September 2026, 6-9pm

Cost

General admission: $145
Includes a multi-course dinner with matched wines.

Non-drinkers: $95
Includes dinner and non-alcoholic beverages. One non-drinker is welcome with every group.

Groups (4+): $130
Bookings of four or more people enjoy discounted booking.