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Shannon Bennett


Sun 11 Oct 2015, 12:00pm–4:00pm

Where: Yering Station, 38 Melba Highway, Yarra Glen, Yarra-Dandenong Ranges

Restrictions: 18+

Ticket Information:

  • Seated ticket: $600.00
  • Additional fees may apply


Listed by: lstephenson

Yering Station is set to host Vue de monde’s Shannon Bennett for a special charity lunch on Sunday 11 October, in which net proceeds will be donated to the Children’s Cancer Foundation. Shannon, together with his team and Yering Station’s own Head Chef Tom Johnston, will design an intricate and inspiring five course menu specially matched to a selection of Yering Station’s museum and iconic wines.

Guests will be welcomed with magnums of 2000 Yarrabank Cuvee paired with ham cheese toasties and truffle. The following courses include locally sourced trout, Flinders Island lamb and Blackmore wagyu beef respectively matched to Yering Station’s award winning 2012 Reserve Chardonnay, the inaugural 2013 Scarlett Pinot Noir and jeroboams of 2000 Yering Station Pinot Noir. The degustation will finish with the ultimate dessert buffet complimented by the new 2015 Yering Station Cold Pressed Riesling.

Shannon Bennett has established himself as one of Australia’s most awarded and recognised culinary figures. He is Chef and owner of the highly acclaimed Vue de monde and its complimenting Café and Bistro venues and an accomplished author and Yering Station cannot wait to open their kitchen up to such a distinguished name.

Shannon has worked for some of the world’s great chefs including Albert Roux, John Burton-Race, Marco Pierre White and Alain Ducasse. He has been awarded Australian Gourmet Traveller’s Best New Talent in 2003 for Vue de Monde and multiple Restaurant of the Year titles from The Age Good Food Guide.

Tom Johnston joined Yering Station as Head Chef in 2014, the following year Gourmet Traveller Wine Magazine awarded the winery, Cellar Door with the Best Food in the Yarra Valley. Tom, a respected chef in his field, will have the chance to build on his extensive knowledge and gain insight from an industry great. This exciting event with Shannon will allow Tom the chance to demonstrate his impressive culinary talents.

Tom’s philosophy is to create incredible dishes by sourcing the finest ingredients, all of which he is able to access in the bountiful Yarra Valley. The cooking style is experimental, open minded, however the influences of his traditional French training are evident throughout Tom’s meticulous execution of all dishes prepared, all of which complement the Yering Station wine collection.

Net proceeds from this lunch will be donated to Children's Cancer Foundation which supports clinical care, research and provides resources to families of patients of the Children's Cancer Centres.

Tickets are $600 per person and can be purchased through the Yering Station website at or by phoning the property on (03) 9730 0100.

Guests can book a return helicopter transfer from Melbourne for $399 per person to make the ultimate arrival.


Course 1
Ham cheese toasties, truffle
2000 Yarrabank Cuvee from magnum

Course 2
Trout, crudites, gascony butter
2012 Yering Station Reserve Chardonnay from jeroboam

Course 3
Flinders Island lamb, onion, young garlic
2013 Yering Station Scarlett Pinot Noir

Course 4
Blackmore wagyu beef, wild herbs, horseradish
2000 Yering Station Estate Pinot Noir from jeroboam

Course 5
Dessert buffet
2015 Yering Station Cold Pressed Riesling