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    Winemaker Dinner with Patrick Sullivan

    Monday, September 15, 2025, 6:00 PM

    Enjoy a 5-Course dinner and meet Australian winemaker Patrick Sullivan, a master of Chardonnays and natural wines. 

    Patrick Sullivan has one single mission: to hand-craft Australia’s most expressive Chardonnay, revelling in wines that are inspired by emotion, a moment in time and a sense of place.

    Although he focuses on natural wines and Chardonnays, Patrick Sullivan wines have been described as "something for everyone". They are respected by lovers of classic wines but they also offer something for those looking for wines off-the-beaten path. Patrick will be joining us to share his story and talk about his current selections.

    Patrick's wine is highly sought-after and often only available in very limited quantities, however guests WILL have an opportunity to purchase the wines we showcase.

    Our Chef is designing a prix fixe menu around carefully selected and unique Patrick Sullivan wines. 

    The cost for this event is $150 per person for 5 courses and wine pairings. It does not include additional alcohol, sales tax or gratuity. This event takes place next door to Jargon at The Argot Room.

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    Winemaker Dinner Menu

    ~Subject to Change~

    Amuse - Caramelized onion and rye tartlet, apricot and caraway mostarda (V)

    Paired with bubbles...TBD

    1st Course - Cucumber and crab salad, green gazpacho, purslane, trout roe (GF, V w/o crab)

    Paired with 2023 Patrick Sullivan Black Sands Chardonnay

    2nd Course - Grilled corn and farro succotash, field peas, pickled chiles (V) 

    Paired with 2023 Patrick Sullivan Chardonnay

    3rd Course - Goat cheese stuffed peppers, grilled polenta, basil oil (GF, V)

    Paired with 2023 Patrick Sullivan Baw Baw Shire Chardonnay

    4th Course - Plum-glazed duck breast, grilled dandelion, potato pavé, shiso jus (GF) or Mushroom Risotto with roasted summer squash as the Vegetarian option.

    Paired with 2021 Patrick Sullivan Gippsland Pinot Noir

    5th Course - Fig and honey upside down cake, whipped creme fraiche, honeycomb candy (V)

    Paired with Seppeltsfield Para 10 year Grand Tawny, Barossa, South Australia