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Friday Night at The Roost Aug 16

Friday Night at The Roost Aug 16
Jason Redman
Bivalve
2 In Stock
Add To Cart
$95.00
 
SKU: FridayNightAug16

The Roost is pleased to launch our first Friday Night at The Roost event on Friday August 16!

Music, food, wine and sunny evenings on the patio or tasting room

To set the musical atmostphere for our first evening we're delighted to host Jason Redman; singer / songwriter, guitarist and music producer. A local gem, Jason is known for both his own music and capturing his audience with covers to suit the time and location. 

And our mouths are already watering from the menu provided by the Bivalve Oyster and Libation Co, Thornbury's hot new oyster and raw bar catering service. They'll be treating us with PEI oysters and all the fixings, oceanwise shrimp served with lemon and cocktail sauce, Italian-style lamb Speducci skewers, and sides of arugula and fennel salad and Collingwood Bread Co baguette.

All served casually from The Roost Tasting Room and accompanied by wine of course. Sit back and enjoy as the sun goes down on the patio, or in the tasting room if required to keep warm, cool or dry. 

Tickets are strictly limited and must be bought in advance. They are inclusive of food, music, and two glasses of Roost wine (5oz per glass). 

 

Cancellation: full refund up to 5 days prior to the event

Timing: Entrance starts at 6:30, last bar service at 8:30

Roost Wines: 2 glasses, 5 oz per wine. Any wine offered by the glass at the Roost is available. 

Service: This is a casual event, grab your favourite table and head to the bar for wine and food

 

Full Menu:

Oysters- PEI oysters (3 per person) with all the fixings (lemon, fresh horseradish, house made mignonette, Heartbeat Hot sauce). We will garnish with pea shoots and edible flowers from Sideroad Farms.

Shrimp cocktail- Oceanwise shrimp (3 per person) served with lemon and cocktail sauce. Garnished with pea shoots and edible flowers from Sideroad Farms.

Lamb Speducci- Italian style mini lamb skewers (3 per person) served with chilli oil, grilled baguette (from Collingwood Bread Co. )with a side arugula and fennel salad topped with a lemon vinaigrette 

 

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