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The Westin Sydney Hosts Exclusive “Meet The Maker” Grant Burge Wines’ Dinner In Mosiac.

July 17, 2014 Food & Beverage No Comments Email Email

On Wednesday 27th August 2014, Mosaic restaurant has the pleasure of hosting an exclusive Grant Burge Wines’ Dinner.

Guests will have the opportunity to meet with Grant and Helen Burge, who will to take guests through a selection of eight of their wines including a taste of their flagship pre-release 2009 Meshach Shiraz. The wine tasting will be accompanied by five matching courses created by Chef de Cuisine, Gerrit Schellenberg.

Grant Burge is a fifth-generation Barossa vigneron and winemaker. Throughout his career, Burge has been one of the most respected and innovative winemakers in the Australian industry.

Meshach William Burge was Burge’s Great Grandfather and a central figure in establishing his families winemaking tradition. Burge selected his finest Shiraz to bear his great Grandfather’s name and be his flagship wine. Since the first vintage in 1988, Meshach has won several of Australia’s top trophies and many medals. The 2009 Meshach Shiraz will be available to taste on the evening before it is released to the public on 28 August 2014, along with seven other wines handpicked by Burge.

NV Grant Burge Pinot Chardonnay, Barossa, SA 2014 Grant Burge ‘Thorn’ Riesling, Eden Valley, SA 2012 Grant Burge ‘The Vigneron’ Chardonnay, Barossa Valley, SA 2011 Grant Burge ‘Holy Trinity’ GSM, Barossa Valley, SA 2011 Grant Burge ‘Filsell’ Shiraz, Barossa Valley, SA 2010 Grant Burge ‘Corryton Park’ Cabernet Sauvignon, Eden Valley, SA 2009 Grant Burge ‘Meshach’ Shiraz, Barossa Valley, SA Grant Burge 10 year old Tawny Opened in 1999, Mosaic, nestled within the atrium of The Westin Sydney, offers guests views of the historical former General Post Office building while enjoying creative food and inspired wines.

Created by European trained and Michelin Star experienced, Gerrit Schellenberg, Mosaic’s Chef de Cuisine, who has carefully created five courses to tantalise the taste buds.

The culinary journey will include locally sourced free range Venison from Orange NSW, lightly seared Yellowfin Tuna, Organic fair trade Cocoa which is high in antioxidants and New Zealand King Salmon, SuperFoodsRx ingredient with high levels of Omega 3 that promote heart health, prevent cancer, relieve mental health issues and more. The extra virgin olive oil that has been infused throughout many of the dishes has been sourced from Wollundry Grove Olives, a family run award winning olive farm in Wagga Wagga, NSW. Guests will complete the experience with Mosaic’s decadent Valrhona chocolate fondant matched with a glass of the Grant Burge 10 year old Tawny.

Event Details:

Wednesday, 27 August, 2014

6:30pm arrival for a 7:00pm start

$120 per person

or more information on The Westin Sydney, visit,For more Information on Grant Burge Wines visit

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