Bono has had an impressive career in wine making that started with receiving the first and only gold medal in Burdeos 1997 with a Tempranillo at the Coop of Villar del Arzobispo. In 2014, she started working at Robert Channon Wines, where she helped re-establish their reputation as producing some of the best Verdelho in Australia.
“It’s not such an unusual step for me,” said Bono.
Bono draws influences for her menu from her background and world travels, including the cuisines of Italy, Argentina, Spain, and France, with dishes based around premium in-season produce.
“I’m fortunate to live in a region that has an amazing breadth of incredible produce right on my doorstep,” said Bono.
“I get fruit and vegetables from the local organic farm or from the Friday market here, as well as local organic pastured eggs, meat from the local butcher and I make all the butter, ice-cream and dulce de leche myself.”
Diners can choose dishes a la carte or as a degustation. There will be expert advice on hand to suggest the best wine out of the Robert Channon Wine collection.
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