Provençal Lamb Feast

For one night only, the candlelit Cencio Dining Room will host the Provençal Lamb Feast, a dedicated five‑course menu celebrating Hampshire Down lamb from Kinross Station, a rare, heritage breed that demonstrates the remarkable quality and depth of flavour Australian lamb can achieve.

Developed by Swillhouse Culinary Director Brendan Fong, the menu highlights a thoughtful selection of primary and secondary cuts, including belly, ribs, saddle, sweetbreads, tenderloin and shoulder. Each dish is prepared in Le Foote’s French‑bistro style, utilising the Josper grill, and paired with a curated selection of Australian and European wines.

The Menu:

• Raw lamb, harissa, sheep's milk yoghurt tartlet 

2020 Dominio del Aguila 'Picaro' Clarete Tempranillo/Garnacha, Ribera del Duero, SP

• Lamb tenderloin, preserved mustard leaf and black olive 

2016 Jules Desjourneys 'Le Jugement Dernier' Gamay, Chenas, Beaujolais, FR

• Pressed lamb shoulder, ratatouille, red pepper jus 

2022 Domaine Tempier 'Lulu et Lucien' Mourvedre, Bandol, Provence, FR

• Stuffed lamb saddle, sweet breads, and curry leaf 

2015 Clonakilla Shiraz/Viognier, Canberra District, AUS

• Coffee milk cake, Chantilly cream

2021 Toro Albala 'Don PX' Pedro Ximenez, Jerez, SP

The evening also champions Two Good Co, a social enterprise supporting women with lived experiences of homelessness, domestic violence and complex trauma through meaningful employment pathways in hospitality. As part of the collaboration, Swillhouse will invite Two Good chefs to train alongside Kinross Station’s ambassador butcher, gaining hands‑on experience in whole‑animal butchery, learning the provenance of each cut, and building practical, industry‑relevant skills. The Provençal Lamb Feast offers a rare opportunity to experience a heritage breed at its best while supporting a program that invests meaningfully in the next generation of hospitality professionals.

A rare breed. A forgotten craft. A night that puts lamb back where it belongs and showcases the life‑changing work of Two Good Co.