Piggs Peake Wine Dinner
Friday 9 & Saturday 10 October 2026
Join us at The Restaurant Pendolino for the return of our annual sell-out Piggs Peake Wine Dinner, hosted by Steve Langham of Piggs Peake Winery in the Hunter Valley.
Executive Chef Nino Zoccali has created a four-course menu to be enjoyed alongside a curated selection of Piggs Peake wines.
Founded in the Hunter Valley, Piggs Peake is renowned for its bold, expressive wines, including a celebrated range of Italian varietals. Hosted by Steve Langham, the evening offers guests the opportunity to discover the stories, philosophy and craftsmanship behind each wine in an intimate shared dining setting.
Join us for an evening celebrating exceptional wine, seasonal Italian cuisine and the producers behind them.
$260 per person
Bookings essential. This annual event sells out every year.
Piggs Peake Wine Dinner Menu
ENTRÉE
Alpine Salmon Tartare
Mt Cook New Zealand King Salmon (I), Bravo Apple, Kohlrabi, Root Vegetable Salad, Garum, Cobram Estate Premiere Extra Virgin Olive Oil
PRIMO
Risotto ai Funghi
Gli Aironi Aged Arborio Rice, Quail Egg Yolk, Oberon Black Truffle Butter, Porcini Salt, Grana Fiandino *Can be served without the quail egg yolk
SECONDO
Piggs Peake Sagrantino Braised Tasmanian Lamb Osso Buco
Montefalco-style Braised Tasmanian Lamb Shin, Silken White Beans, Butter-Poached White Asparagus, Umbrian Parsley & Wild Fennel Salsa
DOLCE
Meringata Primavera
Raspberry & Rhubarb Meringue Torta, Meredith Dairy Yogurt & Lily’s Hunter Valley Honey Gelato, Mascarpone, Pistachio, Persimmon & Honey Agrodolce
Steve Langham
“boss hogg”
Steve Langham has been at the helm of the winery since the 2003 vintage and his early career as a chemical engineer shows itself through the wines and styles Piggs Peake is famous for.
Nino Zoccali
Nino Zoccali is an acclaimed chef, restaurateur and cookbook author, and the creative force behind The Restaurant Pendolino. He is a respected national olive oil judge and passionate advocate for super-premium ingredients. His deep knowledge of Italian food and wine informs both his cuisine and his acclaimed contributions to leading food and wine publications.