whole hog FEAST

a paddock-to-plate dinning adventure

Experience an all-inclusive long winter lunch like no other. Imagine open-air dining in a rustic paddock with serene farm views as you savour multiple courses crafted to showcase the best of the pig – from nose to curly tail. Each dish is thoughtfully paired with boutique Tasmanian wine, beer, and cider, and your hosts are the very farmers who raised your meal.
 An experience you're going to want to share.


We invite you to go the whole hog at a Pig's Head Feast, celebrate Christmas in June or experience OktoberfeAst.
Feasts are limited to ten guests, so book now to secure your spot!

$190pp
12:30pm til 4pm

COMING FEASTS

3 May 2025 - PIG'S HEAD FEAST
7 June 2025 - CHRISTMAS IN JUNE
9 Aug 2025 - PIG'S HEAD FEAST
4 Oct 2025 - OKTOBERFEAST

Book Your Feast Experience

Get greedy, places are limited to 10.
BOOK

WHAT TO EXPECT

Picture this: at the end of a quiet country road, there’s a small oasis in the paddock where a feast awaits. Farm-fresh produce, inspired by the season and crafted by the Meatsmiths, takes center stage. The sweeping views of the surrounding paddocks, with rolling hills and towering eucalyptus trees, are as pretty as a picture.
Imagine an afternoon centered around every part of the pig, served in inventive and delicious ways. Covering the rustic table overlooking the farm, you’ll find a feast of delicacies you may have never tried before, all paired with premium Tassie wines, beer, and cider.

But this is more than just a meal. It’s a shared experience. As you gather around the long table, you’ll connect with fellow guests over the joys of communal dining. Between courses, we’ll share stories and insights about the processes and parts that create each dish, offering you a behind-the-scenes look at how the feast comes together from paddock to plate.


FREQUENTLY ASKED QUESTIONS

We can cater for allergies. Check out some sample menus to give you an idea of what to expect and we have loads more info on our FAQ page, including our cancellation policy and ideas on where to stay.

The roast pork was juicy and flavourful and the champ, made with dutch cream potatoes and caramelised leek, was the best I’ve ever eaten!
Jo Cook
Over four delicious courses our gastronomic eyes were opened to the delights of the pig's head, with matching wines thoughtfully and expertly selected.
Liz Mahnken
In a world over-subscribed by ‘celebrity chefs’, Kim and Daniel are the real deal.
Hilary Burden
Today goes down in my memory as THE most flavourful I have ever experienced!
Cate Marshall
We ate our way through the cured, smoked, roasted and candied delights of the pigs head, all while looking down to jolly pigs at the bottom of the hill. It was great.
Dani Valent