Dine & Wine Tasting Lunch

Dine & Wine Tasting Lunch

Cellos Grand Dining Room


02/09/2020 – 12:30 pm – 3:30 pm


Cellos Grand Dining Room


Dine & Wine Tasting Lunch

WEDNESDAY 2nd September, 12.30 PM

Spring Dine & Wine Tasting Lunch with Centennial Vineyards

Celebrate the warmer weather with fine wine, fabulous food and great friends, while bathing in the sunlit splendour of Cellos Grand Dining Room. We’ll be popping-the-cork of some refreshing, zingy whites and light-bodied reds, with guest winemaker Tony Cosgriff, from the premium, cool climate Centennial Vineyards in the NSW Southern Highlands. Why not gather a group of friends and book a table today?

  • - 2-course menu with wine tasting
  • - Featuring wines from Centennial Vineyards
  • - Guest speaker Tony Cosgriff, Winemaker

$70 per person

Featuring a 2-course spring-themed lunch and wine tasting

Inclusive of gst and Members’ Discount with additional beverages available to be purchased.

BOOKINGS – Call Rita on 9284 1006


Book Dine & Wine Tasting


The Winemakers Story – Tony Cosgriff

“Over the years I have come to understand that good wines largely make themselves apart from very minor guidance and shaping. To this end, and where possible, I prefer to have a minimal impact on the winemaking process, and to let those inherent grape flavours speak of their vineyard origin.”

Tony grew up in New Zealand and studied Physical and Analytical Chemistry. Whilst at University he became fascinated with the emerging wine industry in Canterbury.

Being a young lad looking for adventure, Tony relished the opportunity to gain experience from a variety of wine regions including Gisborne (NZ), Hawkes Bay (NZ); Marlborough (NZ), Waipara (NZ), Frankland, (WA); Barossa Valley, (SA); Upper Hunter Valley (NSW); Sonoma County (California, USA); Orange (NSW). Whilst in Orange Tony became aware of a new winery start-up in Bowral, Southern Highlands owned by John Large, a very successful wine industry retailer and entrepreneur.

After 26 vintages Tony still get excited about the possibilities of the current growing season and the potential to make some great wines. He is particularly fond of making sparkling wines for their sheer complexity. No other wine is as difficult to make well due to the large number of variables involved. Having said that, Tony gets a kick out of each and every varietal for their unique quirks and challenges they bring every year.