Bay & Barrel: Stamford Grand Adelaide x The Lane

Stamford Grand Adelaide

An intimate five-course menu by Chef Jamie Steele with expert wine pairings by The Lane Vineyard, with the stunning backdrop of Glenelg.

Stamford Grand Adelaide Hotel

Experience an exclusive culinary showcase on Saturday, 30 August 2025, in the elegant surrounds of the Moseley Room at Stamford Grand Adelaide.To welcome our newly appointed Executive Chef, Jamie Steele, Stamford Grand Adelaide presents a one-night-only dining experience, showcasing a thoughtfully crafted menu that reflects his distinctive culinary style.With uninterrupted views of the Glenelg Jetty as your backdrop, this one-night-only event invites you to indulge in a specially curated five-course menu, expertly paired with premium wines. Chef Jamie Steele brings his signature flair to a refined menu that celebrates the best of South Australian produce and seasonal creativity.Begin the evening at 6pm with canapés and a glass of sparkling wine on arrival on our picturesque balcony, before being seated at 6:30pm for an immersive dining experience accompanied by live entertainment from a soloist. The event concludes at 9pm, leaving you with memories of an exceptional night by the sea.$150 per person, inclusive of five courses with expert wine pairings by <a href="https://www.thelane.com.au/" title="https://www.thelane.com.au/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">The Lane Vineyard.</a>This exclusive event is ideal whether you’re marking an important milestone or simply want to create an unforgettable night to remember.This is an intimate event with limited availability — early booking is highly recommended.5 Course Menu:<ol><li>Raw Port Lincoln Razorfish with Daikon, snow pea, ponzu</li><li>Flinders Ranges Kangaroo tataki with Lacto-fermented beetroot, horseradish crème fraîche, cured yolk</li><li>Dry-aged Australian salmon with Wattleseed and macadamia emulsion, pickled kohlrabi</li><li>Little Joe sirloin with Roasted bone marrow, chimichurri and hasselback potato</li><li>Frozen Frog cake with Lamington, Davidson plum jam, vanilla bean ice cream</li></ol>

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