Led by the winery’s newly appointed head chef Pip Sumbak, and starting on May 14 and 15, the event-style lunch will be set around a large, communal farmhouse table and is billed as an experience that will “bring visitors closer to Mudgee region’s local producers”.

Each dish at ‘Table for Twenty’ focuses on seasonal produce sourced locally from the Mudgee Region and cooked over an open fire to showcase the very best of each ingredient.

Upon arrival, guests will be presented with a curated list of Gilbert Family Wines handpicked by sixth generation wine maker Will Gilbert and chosen to perfectly compliment each dish on offer.  

Following the shared main course, lunch will conclude with one of Pip’s signature shared sweet treats and a selection of High Valley Cheeses made on-site at The Cellar by Gilbert.

Cara George, CEO of Mudgee Region Tourism, has praised the ‘Table for Twenty’ experience.

“[It] perfectly complements our award-winning food and drink offering,” she said.

“It’s another reason for visitors to skip town and come to Mudgee, and we look forward to the launch of Table for Twenty and expect a growing demand for this immersive dining experience.”

The first ‘Table for Twenty’ will be available Saturday, May 14, beginning at 1pm and running until late in the evening.