This Easter, relive the thrill of the egg hunt. Only now, it’s your wine cellar you’ll be rummaging through. We’re inviting Members to Matilda 159 Domain for an autumn feast with a twist: you bring the wine.

The rules are simple. Bring a bottle (magnum or smaller), place it proudly at your table, and let your favourite wines flow between your favourite friends. There is no limit to how many you bring, just good etiquette and great company.

To make the hunt even more rewarding, we have teamed up with three fantastic retailers to offer Members 20% off wines purchased in-store for the event. Show your RSVP at Armadale Cellars, MW Wines, European Wine Store or Cloudwine and claim the discount on up to two bottles or one magnum.

Join us on Friday 4 April for a four-course woodfired dinner that plays with nostalgia and seasonal flavours. From rabbit tartlets to lamb with pepper berry yoghurt and hot cross buns reimagined for grown-ups, it is a menu made for sharing, lingering, and pairing with something you have been saving.

Seats are limited, so hop to it. Your cellar deserves a night out.

BYO Easter Feast Set Menu:

Canapés and NV Chartogne-Taillet Cuvée Sainte Anne Extra Brut on arrival

Taramasalata, nori, finger lime
Rabbit tartlet, burnt pumpkin, pecorino
Prawn toast, aioli, oscietra caviar

Four-course set menu

Bonito, radish, avocado, ponzu
Grilled zucchini, squash, sunflower, sorrel
Lamb rump, eggplant, kale, pepper berry yoghurt
Hot cross bun with cinnamon ice cream, miso caramel

Participating Wine Partners

Armadale Cellars
813–817 High Street, Armadale VIC 3143
Monday to Saturday: 9am – 8pm

MW Wines
125 Cambridge Street, Collingwood VIC 3066
Monday to Friday: 8:30am – 6pm
Saturday: 9am – 1pm

Cloudwine
317 Clarendon Street, South Melbourne VIC 3205
Monday to Saturday: 10am – 8pm
Sunday: 12pm – 8pm

European Wine Store
2 Wynyard Street, South Melbourne VIC 3205
Monday to Friday: 10am – 5:30pm 

Friday 4th April
Matilda 159 Domain 
159 Domain Road, Melbourne
18:30 — Welcome drink and canapés on arrival
19:15 — Dinner Starts 
23:00 — Event Ends

$245 per person

**Tickets to this event are available to 67 Pall Mall Members only. Visit the Members Portal to secure tickets.

When award-winning Sommelier Terry Kandylis stopped in Ribera del Duero on the way to the Canary Islands in 2020, little did he know that the region’s breathtaking scenery and incredibly old vine heritage would lead to him becoming the custodian of ungrafted, bush vines that average 80-100 years old.

With most of his wine career spent working in London institutions such as the Ledbury, The Fat Duck and our own 67 Pall Mall as Head Sommellier, Terry now produces wines from eight hectares of vines around the village of Canalejas de Peñafiel. Translating as ”blessed destiny”, his Bendito Destino project applies modern, Burgundian-influenced techniques to traditional field-blend plantings, with most of the range comprising blends of Tempranillo, Garnacha and other native red and white varieties grown on slopes ranging up to 925m. One notable exception to this rule is a single parcel of Albillo Mayor, bottled as an individual white variety, which received critical acclaim upon its initial release to the London wine scene.

We invite Members to join us for a memorable evening at Movida Aqui, where Terry will talk us through six of his cuvées, including two of his single-site expressions: Fuentecebolla and the original site that convinced him to start the project, La Cabaña.

Join us for this unique opportunity to explore Ribera del Duero through the lens of a modern, internationally minded producer and winemaker.

The wines we will taste:

2022 Bendito Destino Albillo Mayor – Ribera del Duero, Spain
2022 Bendito Destino Clarette – Ribera del Duero, Spain
2022 Bendito Destino Field Blend – Ribera del Duero, Spain
2021 Bendito Destino Fuentecebolla – Ribera del Duero, Spain
2021 Bendito Destino El Olmar – Ribera del Duero, Spain
2021 Bendito Destino La Cabaña – Ribera del Duero, Spain

Tuesday 8th April
MoVida Aqui
500 Bourke Street, Melbourne 
18:00 – Welcome drink and canapés on arrival
18:30 – Masterclass begins
20:00 – Masterclass ends
20:30 – Event concludes 

$150 per person

**Tickets to this event are available to 67 Pall Mall Members only. Visit the Members Portal to secure tickets.

Join us for a masterclass in two comforting rituals: the art of the hot cross bun and the centuries-old magic of appassimento winemaking.

The appassimento method, used in Italy for generations, involves drying grapes after harvest to concentrate sugars, deepen aromas and build rich, layered textures. It is a process rooted in patience, much like baking itself. The result is a style of wine that is evocative, nostalgic and deeply comforting, just like biting into a dense, spiced bun still warm from the oven.

Led by Melbourne baking royalty Phillippa Grogan of Phillippa’s Bakery and paired with three exceptional Italian wines by 67 Pall Mall’s Christina Kaigg-Hoxley, this workshop celebrates flavour, history and hands-on joy.

Under Phillippa’s expert guidance, Members will knead, shape and glaze their way to the ultimate hot cross bun, infused with citrus peel and spice, using a traditional recipe designed to be passed down through generations. Alongside the bake, you will taste three remarkable appassimento-style wines that echo the richness and complexity of the finished bun.

The wines we will taste:
2020 Bissoni Albana di Romagna Passito – Emilia-Romagna, Italy
2020 Pieropan Recioto di Soave Classico ‘La Colombare’ – Veneto, Italy
2018 Speri Amarone della Valpolicella ‘Monte Sant’Urbano’ – Veneto, Italy

This is a rare opportunity to taste wines made with generations of care and craft while learning the secrets behind one of Melbourne’s most sought-after Easter treats. You do not need to be a baker to take part. Just bring a bit of elbow grease and a palate ready for pleasure. Phillippa’s recipe may be under lock and key, but the memory of this pairing will be hard to forget.

Hot Cross Buns:
Guests will shape, bake and taste an abundance of buns during the class and take home proved, ready-to-bake dough, enough to make a dozen more.

Easter Hamper Upgrade:
For those wanting to take a little more Easter indulgence home, there’s the option to add on a 67 Pall Mall x Phillippa’s Bakery Easter Hamper for $95. Hamper includes Parmesan sablés, spiced nuts, fennel biscotti (perfect with dessert wine or coffee), a chocolate raspberry brownie strap, a loaf of bread, and six hot cross buns, plus a bottle of NV Turkey Flat Pedro Ximenez – Barossa Valley, South Australia, hand-selected by the 67 Pall Mall team. Select the Hamper option at ticket purchase to bring the flavours of the day home with you.

Wednesday 9th April
Phillippa’s Bakery
618 Hampton Street, Brighton 3186
17:00 — Welcome drink
17:30 — Baking Masterclass and tasting begins
19:00 — Event Ends

$115 per person

**Tickets to this event are available to 67 Pall Mall Members only. Visit the Members Portal to secure tickets.

At 67 Pall Mall, we love the opportunity to showcase something unique and exclusive to our Members. This April, we are delighted to be hosting the official Melbourne launch of the Billecart-Salmon 2012 Release of the Founding Trio Cuvées, reserved solely for our 67 Pall Mall Membership. For one night only, we are joined by Antoine Roland-Billecart, sixth-generation family member and deputy director of the house, for a paired Champagne dinner at Cutler in Gertrude Street, Fitzroy. 

When François Billecart and Elisabeth Salmon married in 1818, their commitment to each other and to the wines of their home village of Mareuil-sur-Aÿ birthed both the house that shares their names, Billecart-Salmon, and a legacy that has seen seven generations of their family dedicate their lives to producing Champagnes of renowned elegance and finesse.  

In 1958, Jean Roland-Billecart embarked on a journey of innovation in the winery, introducing cooler and longer fermentation times to produce wines of hallmark freshness and elegance, characteristics that have become synonymous with the Billecart -Salmon house style. Soon after Jean’s revolutionary winemaking changes, the house released what would become their prestige cuvée, Cuvée Nicolas François; a blend of Pinot Noir and Chardonnay sourced from Montagne de Reims, Vallée de la Marne and the Côte des Blancs. Since then, a vintage Blanc de Blancs sourced from four villages in the Côte des Blancs was developed – named for Elisabeth’s brother Louis Salmon. The last wine in the Founding Trio is perhaps more familiar to our Members, notably one of the most gastronomic and recognisable Rosé Champagnes produced: Elisabeth Salmon Brut Rosé, a portion of which is produced from Pinot Noir grown in the family’s home village. 

Join us to taste museum and current release of these prestigious cuvées and raise a glass to the latest chapter in Billecart-Salmon’s story.  

Three-course menu

On arrival 
Sydney Rock oyster, Caviar tart, Comte gougère  
2009 Billecart-Salmon Vintage en magnum  

Tuna on toast, creme fraîche, lemon & white soy  
NV Billecart-Salmon Blanc de Blancs  
2012 Billecart-Salmon Blanc de Blancs Louis Salmon 

Roast Summerland chicken, local mushrooms, sorrel & eschalot sauce  
Leaf salad, house dressing  
Potato gratin, smoked pepper dressing  
2007 Billecart-Salmon Nicolas François  
2012 Billecart-Salmon Nicolas François 

Brillat-Savarin, blood plum tart  
2009 Billecart-Salmon Elisabeth Salmon Brut Rosé 
2012 Billecart-Salmon Elisabeth Salmon Brut Rosé 

Wednesday 30th April
Cutler
55-57 Gertrude Street, Fitzroy 3065
18:00 — Welcome drink and canapé on arrival
18:30 — Dinner begins
22:00 — Dinner concludes
22:30 — Event Ends

$725 per person

**Tickets to this event are available to 67 Pall Mall Members only. Visit the Members Portal to secure tickets.

The aroma of a wine, like that of a flower, is fleeting. It lingers just long enough to capture your attention before evolving into something new. A freshly opened bottle, much like a vase of seasonal blooms, has the power to transform a space and evoke the senses. Uncorking a well-cellared wine brings the same sense of celebration as filling a home with fresh flowers. So, why not put your skills and senses to the test with a glass in one hand and a pair of floristry shears in the other?

In this hands-on workshop, we invite you to explore the expressive world of aromatic wines. These are varieties that captivate through scent, from floral and spice to stone fruit and honey, while you craft your own stunning garden-style floral arrangement to take home. Along the way, you will be guided through three standout wines, each exhibiting a unique floral component and offering a window into how different grape varieties express their aromatic signature.

With the expert guidance of Flowers Vasette, as the florals build, so does the depth. This progression reveals how aromatic wines evolve through both technique and time.

The wines we will taste:

2016 Trimbach Riesling, ‘Cuvée Frédéric Émile’ – Alsace, France
2022 Dry River Gewürztraminer ‘Lovat Vineyard’ – Martinborough, New Zealand
2022 Yves Cuilleron Condrieu, ‘La Petite Côte’ – Rhône Valley, Franc

As aromas leap from the vase and the glass, Members will taste one of Alsace’s most recognised Riesling producers, Trimbach, exploring the hallmarks of what defines an aromatic variety, from intensity on the nose to concentration on the palate. Next, Members will identify the classic characteristics of Gewürztraminer before finishing with the weighty, stone-fruit-laden palate of the Rhône Valley’s Viognier.

No experience is required, just a love of great wine and beautiful scents. And yes, your floral masterpiece, complete with vase, is yours to take home.
Put your senses to the test in an afternoon of scent, structure and sensory discovery.

Saturday 3rd May
The Hive at Flowers Vasette
247 Brunswick Street Fitzroy
15:00 — Welcome drink
15:15 — Floral Masterclass and tasting begins
17:00 — Event Ends

$260 per person

**Tickets to this event are available to 67 Pall Mall Members only. Visit the Members Portal to secure tickets

There are few names as synonymous with Clare Valley as Jim Barry and even fewer opportunities to delve into decades of its winemaking history. As the first qualified winemaker in the Clare Valley, Jim Barry’s influence in establishing the region as a premium terroir in South Australia cannot be understated.

After 22 years as winemaker for the Clarevale Winemaking cooperative and helping to establish Taylors wines in the late 1960s, it wasn’t until 1973 that Jim moved to producing wine full-time under his own label. He soon became known for championing the region’s burgeoning table wines, made from Cabernet Sauvignon, Malbec, Shiraz and Riesling.

Since then Jim Barry has grown from strength to strength, with his son Peter taking over in 1985 and further building the winery’s reputation with the addition of the single vineyard cuvées, ‘The Armagh’ Shiraz and ‘The Florita’ Riesling.

Members are invited to join us for a vertical tasting of four vintages of both ‘The Florita’ and ‘The Armagh’ cuvées, dating back to the 2005 and 1989 vintages respectively. Sam Barry of Jim Barry wines – family member, commercial director and winemaker in his own right – will host this unique insight into the family’s cellars and history at Naughton’s Hotel in Melbourne’s inner north.

What we will taste:

2024 Jim Barry Riesling, ‘The Florita’ 
2017 Jim Barry Riesling, ‘The Florita’
2015 Jim Barry Riesling, ‘The Florita’
2005 Jim Barry Riesling, ‘The Florita’
2021 Jim Barry Shiraz, ‘The Armagh’
2018 Jim Barry Shiraz, ‘The Armagh’
2010 Jim Barry Shiraz, ‘The Armagh’
1989 Jim Barry Shiraz, ‘The Armagh’

Wednesday 7th May
Naughtons Hotel
43-49 Royal Parade, PARKVILLE Victoria 3052
18:00 — Welcome drink and canapé on arrival
18:30 — Masterclass and tasting begins
20:00 — Masterclass ends
20:30 — Event concludes

$250 per person

**Tickets to this event are available to 67 Pall Mall Members only. Visit the Members Portal to secure tickets

Situated near Blewitt Springs in McLaren Vale, the 170- hectare property that is Yangarra has become a shining light of the region in the past 25 years. Experiencing more exposure to the region’s cooling sea breezes due to its higher elevation, the property was first identified as having exceptional potential for wine at the turn of the century.

When viticulturist Michael Lane and winemaker and General Manager Peter Fraser decided to convert 90 hectares of vineyard to biodynamic practices, it was to make premium Southern Rhône-style wine – including bush vine Grenache planted in the 1940s, with rootstock material dating back to the first imports of the variety in the early 1800s. Under ten years later, Fraser was named Winemaker of the Year by Halliday Wine Companion in 2016, and their single-block 2016 High Sands Grenache was named Wine of the Year in 2020, bringing Yangarra to the forefront of conversations about sustainability, vessel-use, and the ongoing potential of Grenache in South Australia’s changing climate.

Since then, the single block release of their single vineyard, estate grown wines – including Australia’s first commercially produced Grenache Blanc – is met each year with eager anticipation, showcasing the estate’s flagship expressions of Roussanne, Grenache and Shiraz. Members are invited to join Peter Fraser to taste this year’s release, accompanied by museum releases of the same cuvées, in an intimate masterclass hosted at the Wine Room at South Melbourne’s Lamaro’s.

What we will taste:

2023 Yangarra Grenache Blanc, ‘Ovitelli’
2023 Yangarra Roussanne, ‘Roux Beauté’
2016 Yangarra Roussanne, ‘Roux Beauté’

2023 Yangarra Grenache, ‘Ovitelli’
2023 Yangarra Grenache, ‘High Sands’
2013 Yangarra Grenache, ‘High Sands’

2023 Yangarra Shiraz, ‘King’s Wood’
2022 Yangarra Shiraz, ‘Ironheart’
2013 Yangarra Shiraz, ‘Ironheart’

Monday 12th May
Lamaro’s Hotel 273-279 Cecil Street, Melbourne Victoria 3205
18:00 — Welcome drink and canapés on arrival
18:30 — Masterclass and tasting begins
20:00 — Masterclass ends
20:30 — Event concludes

$225 per person

**Tickets to this event are available to 67 Pall Mall Members only. Visit the Members Portal to secure tickets

67 Pall Mall invites you to come out of your shell and join us as we prove that oysters and wine are the ultimate power couple. Think you know your pairings? Get ready to level up as you sip, shuck, and master the art of matching your grapes to your molluscs.

Steel yourself with a splash of champagne and a canapé on arrival, then, dive into a hands-on shucking masterclass. Under the expert guidance of the Pearl Diver team, you’ll shuck three oysters and enjoy five more during the session. Along the way, the 67 Pall Mall team will introduce three expertly paired wines that showcase how oysters’ pair beautifully with everything from zippy to textural whites.

Head home with your very own oyster blade, a safety glove, and enough shucking skills to be the star of your next dinner party—or just your own kitchen. Tickets include the oysters, the wine, the tools, and, of course, the bragging rights.

The wines we will taste:

2024 Equipo Navazos I Think Manzanilla – Jerez, Spain
2024 Meadowbank Riesling – Derwent Valley, Tasmania
2022 Domaine de La Quilla Muscadet Sèvre et Maine – Loire Valley, France 

To Take Home:

Oyster shucking knife
Oyster shucking safety glove

Saturday 8th February
Pearl Diver
56 Little Bourke Street, Melbourne
15:30 — Welcome drink and canapé on arrival
16:00 — Shucking Masterclass and tasting begins
17:00 — Event Ends

$125 per person