EVENTS

Situation Dining collaborate with like minded business and producers, to promote locally grown and ethically responsible food production in Australia.

Every element of our ticketed dégustations are considered, from the quantity of waste produced to the welfare of any animal involved. Our creative collaborators are chosen based on their efforts to engage in sustainable practice, including careful animal husbandry and organic regenerative agriculture.

Our plant based and vegetarian menus are created by head chef, Alexander Marano, and all ingredients chosen based on seasonality, locality and how the produce was cultivated.

Each event is unique in it's execution and is influenced by the seasons. You may find yourself dining by a creek, patting a cow with a cocktail, sipping martinis in a dark cellar or serenaded by a cello after the third course!