HARVEST PARTY III @ THE SCENIC HOTEL

HARVEST PARTY III - NOW ON SALE

No two harvests are the same. Conditions can be hot and blistering, they can be cool and frosty, they can be windy, and whirly, and topsy turvy.

As the harvest of summer 2026 winds down, and all that fruit makes its winding way to settle out of its skin into barrel, tank, or bottle, what better way to send it into ferment than by inviting you all to gather once again at the ever present, effervescent, Pub on a Hill, the one and only, THESCENIC HOTEL, Norton Summit’s finest, for our third installment of the annual END OF HARVEST PARTY.

Special and limited early bird tickets are available now, get at them like worms in the vineyard.

EARLY-BIRD $30.00 (+ booking fees)

INCLUDES:
Entry wristband + 2 hours of wine tasting with 20 different local and internationally renowned producers + DJs all day and all of the night.

***Online Bookings For Restaurant Sittings Essential*** https://www.thescenichotel.com.au/bookings

FOOD BY:

Clare Falzon.. Clare is the owner and chef at staġuni, a brilliant and intimate restaurant in an old Barossa schoolhouse. Originally from Sydney, Clare’s food reflects her Maltese heritage and European and Middle Eastern influences gathered through years of travel and work abroad. Clare began in kitchens at 15 and went on to cook in London and Amsterdam, where a deep respect for produce, precision and producer relationships took root. Back in Australia, they developed their voice under Jacqui Challinor in Surry Hills before moving to Hentley Farm in South Australia in 2018, rising from sous chef to executive chef and leading the restaurant through a formative chapter. After a year spent travelling regional Australia and working closely with communities — including time with Annie Smithers at Du Fermier - Clare opened staġuni, where they champion South Australian producers and creates generous, thoughtful food grounded in place, connection and a strong sense of identity.

Angus ‘Gus’ Love. Gus is our lord of the pans, our Executive Chef and co-owner, and since October 2025 has invigorated the Scenic Hotel’s menu with thoughtful and downright delicious elevated pub fare. He honed his culinary craft in the South Australian desert, entering as an apprentice and leaving it as Parachilna’s Prairie Hotel’s Head Chef & General Manager. Always an advocate of native ingredients and with a deep respect for place and story, he hopes that his collaboration with Clare gives you all something to talk about for years to come.

WINE PRODUCERS

Ada Wine Co

Alpha Box & Dice

Basket Range Wines

BK Wines

CRFT

Deviation Road

Forage Supply Co

Gentle Folk

Geyer Wine Co

Jean Bouteille

KT Wines

Moorak

Ochota Barrels

Parley

Rasa

Spinifex

The Other Right

Whip Wines

Wines by Matt Stone

Worlds Apart Wines

SOUNDS OF SCENIC

The most tasteful of selectors and local DJ’s will be guiding you sonically through the day and into the evening.

A hot ticket, VERY cool wines, the best pub view in Australia. Come celebrate the END OF HARVEST at the SCENIC HOTEL on SUNDAY 19 APRIL 2026