Matthew Reade + Printhie Wines Dinner
- Varighed: 4 Timer
- Sted: Nashdale, NSW
A one night-only dining experience as Printhie Dining welcomes acclaimed New Zealand chef Matthew Reade for a collaborative dinner with Head Chef Tristan Abbott. Together, the longtime friends will present a 10 course degustation shaped by their journeys across some of the world’s most respected kitchens.
The degustation will bring together the shared philosophy of both chefs. Guests can expect a tasting experience featuring wild-caught fish, oysters from our custom built tank, dry-aged duck, handmade pasta, wild mushrooms, game terrines and house-made preserves created throughout the summer season.
Each course will highlight the carefully sourced ingredients and the refined yet approachable style both chefs have become known for. Expect a focus on flavour, technique and seasonality along with a few surprises throughout the menu. We invite guests to join us for a great evening of collaborative cooking from two chefs whose paths have taken them across the globe and back to the table together.
Saturday 13 June 2026
First sitting from 6:00 pm
$180 p/p for 10 course degustation
Wine, cocktails, beer and non-alcoholic drinks available to purchase on the night.
DIETARIES:
Due to the nature of our set menu, please inform us of any dietary requirements or allergies at time of reservation. For significant modifications or any questions, please contact us at hello@printhiewines.com.au before booking. Last-minute dietary requests may not be possible on the day.
ABOUT MATTHEW READE
Matthew Reade is a New Zealand chef that spent several years working under Dave Verheul at the acclaimed restaurant, Embla. Following his time in Melbourne, Matthew moved to London where he joined the opening team at Brat Climpson’s Arch before moving to the Michelin starred restaurant and World’s 50 best ranking Lyle’s. It was during his time at Lyle’s that he deepened his appreciation for seasonal cooking and refined his approach to showcase and elevate the best available ingredients.
ABOUT TRISTAN ABBOTT
Tristan is the Head Chef at Printhie Dining, bringing over 15 years of professional cooking experience. His career has taken him around the world including working in hatted and Michelin starred restaurants, luxury resorts and eco lodges across New Zealand, Australia, France, and Belgium. They include Baduzzi (NZ), French Café (NZ), Pasture (NZ), Southern Ocean Lodge (Aus), OKA (Paris), Le Petit Nice (Marseille), Indrani (Belgium) and Executive Chef at Huka Lodge (NZ).
Since August last year, Tristan has been leading the kitchen at Printhie Dining, where he showcases his passion for seasonal cooking, working closely with the exceptional produce of the Orange region, wider New South Wales and the kitchen garden.
