T. 0411 424 661
A limited long lunch inside Merilli1885, where the land becomes the story on your plate. Michelin-trained chef Luca Guiotto of Aromi Dining brings his Italian-rooted cooking to the Fleurieu, with Smidge Wines poured by winemaker Matt Wenk.
The paired menu features:
Hors d'oeuvres
Eggplant and potato croquette with tomato sugo, salted ricotta and chilli, and
Wild mushroom and truffle arancini with truffle mayo and freshly shaved truffle.
Paired with Smidge
2025 il Piano McLaren Vale Fiano
Entrée
Citrus-cured pink snapper with Fleurieu yoghurt, finger lime, pistachio and mint, and
Merilli Angus beef tartare with French seasoning, lemon mayo and crispy Sardinian bread.
Paired with Smidge
2025 Houdini McLaren Vale Sangiovese Rosé and/or
2021 Houdini McLaren Vale Shiraz
Main
Fresh pappardelle with braised Merilli Angus topside, herbs and chilli, and
Pan-fried local barramundi in puttanesca sauce with preserved lemon and garden herbs.
Paired with Smidge
2021 'S' Smitch Barossa Valley Shiraz
and/or
2021 'A' Akeringa McLaren Vale Cabernet Sauvignon
Dessert
Currency Creek Produce yuzu sorbet with local berries marinated in maraschino and an Italian-style frollino biscuit, and
Caprese-style chocolate tart with white chocolate mousse, lemon myrtle and orange compote.
Paired with Smidge
Rutherglen Grand Muscat
Accommodation Options
Two-night accommodation packages are available for two - four guests across two king suites. Contact Merilli1885 directly to book 28–30 August or 29–31 August. Email:
[email protected]
