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Fri, Oct 01



Aussie Wine Dinner

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Aussie Wine Dinner
Aussie Wine Dinner

Time & Location

Oct 01, 2021, 7:30 PM – 9:30 PM

Canvas, 106台湾台北市大安區復興南路一段107巷5弄11號

About the Event

*Sign up for the waiting list*

Join us for this 6 course Australian tasting menu with wine pairing. 

We have brought together some of the best of Australia to Taiwan including an Australian chef, top quality Australian Wagyu beef, and some of the best Australian wines.

Please note that this is a set menu created exclusively for this event and no alterations are possible - limited places are available and prepayment is essential. 

------------------------------------The Menu----------------------------------

First Course 

🍴beefy snacks


Puffed beef tender, clam toast with bone barrow, beef fat savory waffle

🥂 RockBare Adelaide Hills Chardonnay

      JH 91 points*

Second Course 

🍴 smoked wagyu rump / pollock roe / horseradish

    燻和牛臀上蓋 / 明太子卵 / 辣根醬

Tartar smoked wagyu beef rump, pollock roe, horseradish cream

🍷 Yangarra Estate Old Vine Grenache v15

     JH 93 points

Third Course 

🍴 oxtail / mussel / lovage 

    牛尾 / 淡菜 / 山當歸 

Oxtail consume with and fresh mussels and lovage

🍷 Yangarra Estate Shiraz v18

     JH 96 points

Forth Course 

🍴 mahi mahi / beef fat / capsicum 

     鬼頭刀 / 牛油 / 紅椒 

Mahi mahi confit in beef fat with red capsicum

🍷 Yangarra PF Shiraz v19

     JH 90 points

Fifth Course 

🍴wagyu oyster blade / herbs / kale

 和牛牡蠣 / 香草 / 羽衣甘藍

Wagyu oyster blade with a herb salad

🍷 RockBare RB1 Barossa Valley Shiraz v16

    JH 95 points

----------------------- Palate cleanser -----------------------

Sixth Course (Dessert)

🍴vegemite ice cream sandwich


🥂 RockBare Clare Valley Riesling v19

    JH 91 points


Members $3,500

Non-members $4,000


Australian Beef - Partners and Sponsors

  • Meat and Livestock Australia - MLA works in partnership with the red meat industry and the Australian Government to deliver marketing, research and development products and services to beef, sheep and goat producers, with the core purpose of fostering the prosperity of the red meat industry.

  • Hong Chang Meat 弘昌肉品 - Our beef cattle slaughter business is inherited from our grandfather and then father during the Japanese colonial era, and has now reached the third generation. In line with improving beef quality and hygienic conditions, Hongchang Meat has established an imported "top special beef" business department to realize the consistent operation of "professional meat" such as importing, cutting, processing, and packaging, and hopes to provide the market with more peace of mind and safety , Top-notch meat service that can be traced.

Australian Wine - Partners and Sponsors

  • Hickinbotham - First planted in 1971 to dry-farmed Cabernet Sauvignon and Shiraz, Hickinbotham Vineyard is situated on the high elevation hills of Clarendon, a subregion along the northern edge of McLaren Vale in South Australia. The vineyard historically produced fruit for many of Australia’s most iconic producers but was not bottled under its own label until 2012. Led by winemakers Christopher Carpenter and Peter Fraser – and viticulturer Michael Lane – Hickinbotham  Vineyard continues its nearly 50-year legacy.

  • RockBare - Starting where the vines meet the sea in McLaren Vale across to the red soils of the Clare Valley and beyond, RockBare’s mission is to create a distinctive expression of each of South Australia’s diverse wine regions and the varieties that make them famous. Winemaker Shelley Torresan heads a team that sources grapes from family owned vineyards and handpicked growers, many of whom have been involved with RockBare since its journey began in late 2000. 

  • Yangarra - Starting our organic and biodynamic journey in 2008, Yangarra Estate has been certified biodynamic and organic with ‘Australian Certified Organic’ (ACO cert #11587) since 2012. Removing all synthetic herbicides, pesticides and fertilizers on our estate vineyard, we have observed and promoted a natural succession in soil and vine health. Applying biodynamic preparations in our vineyard, we promote beneficial soil microbial biomass. We aid natural composting processes through mulching grasses under vine back into the soil, building organic matter.

*About James Halliday's (JH) wine rating here.



  • Menu subject to change
  • No alterations/substitutions  
  • Limited places prepayment essential
  • Full refund will be issued if the event is cancelled due to Government restrictions

If you have any questions please contact Lily Hu at

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