PROHIBITION x VIBERTI ARTISAN BUTTER DINNER
Thursday June 18
$140pp for 5 course & 5 sake pairings
This is a dinner with a difference — a unique collaboration between our Head Chef, John Mu, and Alberto founder of Del Bocia Butter, showcasing a specially curated menu designed to highlight the richness, craftsmanship, and flavour of premium Italian-style butter in every dish.
Each course will be thoughtfully matched with wines from presented by Vince Pignatelli representing Viberti Wines, bringing together the elegance of Italian winemaking with a modern, produce-driven dining experience.
Expect an evening of exceptional food, incredible wines, and stories behind the products from the passionate people who create them.
About the Collaborators
Viberti Wines
Founded in the heart of Barolo, Viberti is a family-owned winery celebrated for producing elegant, expressive wines that reflect the character of Piemonte. Known for balancing tradition with modern winemaking, Viberti has become one of the region’s most respected producers, with wines poured in leading restaurants around the world.
Del Bocia Butter
Del Bocia produces premium artisan butter crafted specifically for hospitality and fine dining kitchens. Focused on quality dairy, traditional techniques and rich flavour, each butter brings its own depth and character, making it an ingredient designed to elevate every course it touches.
MENU
$150pp for 6 course & 6 wine pairings
Amuse-Bouche
Caviar & Blini
Sturgeon caviar, whipped horseradish butter, toasted potato blini, bronze fennel.
Paired With
NV Ruggeri Valdobbiadene Prosecco Superiore ‘Quartese’ Brut DOCG
Bread Course
House Focaccia
House-baked daily, served with a duo of signature whipped butters: Cultured Salted & Anchovy-Lemon Zest.
Entrée I
The Cold Pass
Crispy Guanciale & Winter Persimmon
Shaved transparent sheets of cured guanciale tossed with warm brown butter vinaigrette, compressed winter persimmon, bitter radicchio, toasted hazelnuts.
Paired With
2024 Viberti ‘Filebasse’ Chardonnay DOC
Entrée II
The Pan Station
Moreton Bay Bug Risotto
Acquerello aged rice, poached bug tail meat, fermented chilli butter crust, finger lime pearls, intense bug shell bisque mantecatura.
Paired With
2023 Viberti ‘Derthona’ Timorasso Colli Tortonesi DOC
Pasta
The Pepperberry
Mountain Pepperberry Cacio e Pepe
Hand-made tortellini, cold-infused native pepperberry butter emulsion, Pecorino Romano, saltbush crisp.
Paired With
2023 Viberti ‘La Gemella’ Barbera d’Alba DOC
Fish Course
The Native Herb Butter
Humpty Doo Barramundi
Pan-seared with native herb butter arrosé, crisp sourdough crumbs, smooth pumpkin cream, lemon myrtle olive oil.
Paired With
2023 Viberti Langhe Nebbiolo DOC
Main Course
The Charcoal & Truffle
Roasted Sher Wagyu Rump Cap MS9+
Charcoal-scorched, melted compound truffle butter disc, earthy porcini purée, roasted bone marrow jus, bitter chicory.
Paired With
2023 Viberti Barolo ‘Buon Padre’ DOCG
Dessert
The Brown Butter Finale
Brown Butter & Poached Quince
48-hour beurre noisette ice cream, honeyed financier, autumn spice, chamomile syrup.
Paired With
2025 Viberti Moscato d’Asti DOCG