Pop-up Restaurant at Avani

At select times during the year, we host pop-up restaurant events featuring some of Melbourne’s most exciting chefs at our cellar door and winery. Please note that during the remainder of the year we only offer wine tasting at the cellar door

SAADI
26 December to 31 December

The first dining pop-up will see innovative chef couple, Saavni and Aditya from Saadi in the Avani kitchen for the first time. Normally based at Manzé and Neighbourhood Wine respectively, the duo will deliver a carefully crafted menu of innovations on regional dishes.

The four-course set menu will be $80 per person (food only). Please see a sample menu linked below.

Please note, we are not able to cater for no onion & garlic, no chilli and FODMAP dietary requirements. Advanced notice is essential for other dietary requirements. 

TOM SARAFIAN
2 January to 7 January

Tom Sarafian is no stranger to the Avani kitchen, having popped-up at Avani as part of the Summer Series in 2021. Having worked alongside some of the world’s best chefs both on home soil and overseas, Tom rose to fame as the head chef of Saracen in Melbourne. Nowadays, Tom cooks at events across the country and you can find his signature Sarafian hummus, toum and harissa in jars around Melbourne.

At his Avani pop-up, diners will enjoy a Lebanese and Iranian inspired menu that will pop with summer flavours. The four-course set menu is $95 per person (food only). Please see a sample menu linked below.

Please note, we are not able to cater for no onion & garlic, no chilli and FODMAP dietary requirements. Advanced notice is essential for other dietary requirements. 

BIJI DINING
9 January to 13 January

Harry Mangat and Sandy Soerjadhi from Biji Dining return to the Avani kitchen for the 5th year after a recent extended trip to Europe and a few successful pop-ups in the UK. Diners can expect dishes that expertly blend indigenous ingredients with traditional Indian flavours.

The four-course set menu will be $95 per person (food only). Please see a sample menu below.

Please note, for this menu we are not able to cater for no onion & garlic and FODMAP dietary requirements. Advanced notice is essential for other dietary requirements. 

BIJI DINING x KYLE NICOL (LILAC WINE)
14 January

The Summer Series will culminate with a one-off collaboration between Biji Dining and Kyle Nicol, head chef of Cremorne based Lilac Wine Bar. Their menu promises to bring a blend of Kyle’s French bistro style flavours with Harry’s Indian-Australian flavours.

Highlights of the Biji Dining X Kyle Nicol menu include Indian spiced charcuterie – currently in preparation by Kyle – Tandoori chicken mousse eclair, BBQ paneer, zucchini flowers with walnut dal and to finish, a play on the humble lamington: Strawberry gum gulab jamun, coconut custard cherries and ginger feuilletine.

The four-course set menu will be $115 per person (food only). Please see a sample menu below.

Please note, for this menu we are not able to cater for no onion & garlic, FODMAP, no nuts, no dairy / vegan dietary requirements. Advanced notice is essential for other dietary requirements.