A perfectly paired dinner experience with unmatched sunset views. Fable Melbourne, Piper-Heidsieck and Hendrick’s come together to present an exclusive five-course event in an enchanted garden.
The Piper-Heidsieck and Hendrick’s five course summer dinner sees Fable’s Michelin-starred executive chef, Alex Xinis celebrate the flavours of Piper-Heidsieck champagne and Hendrick’s Gin, via a one-off five course menu. Fable Melbourne’s legendary bar team will craft classic cocktails highlighting the bespoke flavours of the champagne and gin, paired with the five course dinner.
Owner and designer Gehan Rajapakse (Sofitel, Hyde, Rah Bar, Club 23) has secured Fable’s rightful place as a Melbourne institution. The venue boasts one of the city’s best views on the 13th floor, with a fully retractable roof and world class heating and cooling to cater for all-season dining.
Fable’s Rooftop Brunch with DJs and live entertainment continue throughout summer on Saturdays from 1pm-3pm. The cocktail-style Rooftop Brunch offers bottomless Grey Goose Essences spritzes and a wide range of chef made canapés from Beetroot with stracciatella to Cured Yellowtail Kingfish, and was recently named #1 Rooftop Brunch in Melbourne by Herald Sun Delicious. Bookings are open via fablemelbourne.com.au.
Fable Melbourne is open from 5pm-12am from Monday to Wednesday; 5pm-1am on Thursdays; 3pm-2am on Fridays and Saturdays (Saturdays open between 1pm-2am from 10 December); and 3pm-1am on Sundays. Aperitivo is served from 3pm-5pm Friday to Sunday. Group bookings are capped at 8 people. Walk-ins are also welcome, subject to availability.
When: Wednesday 1 February 2023
Seated service from 6pm onwards
Tickets: $180pp+booking fee, book via Eventbrite
Your Story Starts With Piper and Hendrick’s
Location: Level 13, 168 Lonsdale St, Melbourne
Five Course Menu
Your story starts with Piper-Heidsieck and Hendrick’s French 75 cocktail on arrival
First Course
Fried local calamari and mussels with warm yoghurt tartare, Polanco oscietra caviar
White bean salad, Mooroduc little acre tomatoes, verjuice soaked raisins, capers, Cretan oregano, Frantoio olive oil
Paired with Hendrick’s Gin & Tonic
Second Course
Victorian mutton skewer, ginger, hummus, red pepper fondue, mint, fennel
Third Course
Milawa chicken drumstick schnitzel, almonds, burnt sage butter, lemon
– Smoked cauliflower and gruyere gratin
Paired with a Hendrick’s Martini
Fourth Course
Tahini and chocolate soft cookie ice cream sandwich, vanilla ice cream, salted caramel
Paired with Hendrick’s Gin & Elderflower Tonic
Fifth Course
New season pinot poached pear, fourme dambert, cashew and tonka crumble
Paired with Champagne
