Wine Dinner

TWINE DINNER with Kivelstadt Cellars

March 13, 2026
MUSHROOM BEIGNET - madeira glaze, pickled sunchoke, honey butter purée

SAVOY + TIGER PRAWN ROULADE (DF + GF) - heirloom tomato consommé, shiitake, black garlic sea salt

OKINAWA GNOCCHI - sweet creamed corn, candied date, calabrian chili oil

BRAISED VENISON (GF) - juniper berry demi glace, confit cherry tomato, sweet potato croquette

STRAWBERRY SEMIFREDDO (GF + NA) - spiced white chocolate mousse, olive oil pearls, marcona almond

Chef Jesse has crafted a playful menu inspired by seasonal ingredients and global flavors, from heirloom tomato consommé to Okinawa gnocchi. Inspired by Kivelstadt’s approach to letting ingredients shine, each dish is thoughtfully paired with their organic, minimal-intervention wines from California.

Join us for a relaxed evening among fellow Two Bunch enthusiasts. Space is limited — explore the menu and reserve your spot.

Please note there is a $50 no-show fee in place. We know life happens, but we still have to plan ahead. Thank you for understanding.

À la carte cocktails at 5:45pm, Dinner at 6:30pm, $165 PP

Please e-mail Ben <[email protected]> to make a reservation : )