Embark on a deliciously cheeky journey celebrating all things beginning with the letter C. Think bold flavours, clever wine pairings and plenty of banter — all wrapped up in a seriously fun afternoon at Henry and the Fox.
Feast on creative dishes by Executive Chef Malcolm Williams, who’s putting his own spin on a C-inspired menu packed with flavour and a little flair.
Hosted by our resident wine guru Terry and joined by fellow wine brain Danai Lakai, this masterclass brings you 6 courses, 6 wines and a room full of good humans who love great food.
With a few hospo legends popping in, expect storytelling, laughs and more than a few “that’s a cracking pairing” moments.
Come curious. Come hungry. Leave very, very content.
And yes… there will be cheese.
Saturday April 18th 2pm – 5pm
6 Courses, 6 Wines and a ripping good time
$99pp + booking fees
A fun menu inspired by the letter “C”!
Saturday April 18th 2026
2pm – 5pm
Wines by Small Story Merchants, Food by Executive Chef Malcolm Williams
Crisp hand-cut potato, crème fraîche, salted egg yolk, special reserve tiger beluga caviar
Paired with:
NV Pierre Mignon Grand Reserve Brut
Champagne, France
Blue swimmer crab, coconut cream, citrus, royal oscietra caviar
Paired with:
2023 Henri Costal Chablis
Chablis, France
Fluffy duck egg omelette, creamy truffled D’Affinois, chives, royal baerii caviar
Paired with:
Small Wonder Chardonnay
Tasmania
Grilled corn, crispy chicken skin, heirloom tomatoes, spring onion, tarragon, Yarra Valley salmon caviar
Paired with:
2022 Le Fonti Chianti Classico DOCG
Tuscany, Italy
Crispy capocollo, salted ricotta, bottarga
Paired with:
2022 Domaine de Courbissac Farrad Jales (Cinsault)
Minervois, France
Our signature cheesecake with caramelised citrus segments and a trio of Khaviyar caviar
Paired with:
2022 Wayfinder Cabernet Franc
Margaret River, WA
Terry will be providing one of his 'Grandioso' cheese stations and chocolate fountain with fresh fruit and marshmellows for dipping — because one can never have enough ‘C’
Representing Small Story Wine Merchants, Danai Lakai brings a deep passion for sustainable producers and story-driven wines. With a sharp palate and an approachable style, Danai loves connecting people to the makers behind the bottle — championing small, family-owned estates that prioritise organic farming, thoughtful production and true expression of place.
About Small Story Wine Merchants
Small Story Wine Merchants is a curated portfolio of independent, family-run producers from Australia and around the world. Focused on organic, biodynamic and responsibly farmed wines, Small Story champions makers who believe great wine begins in the vineyard. Their philosophy goes beyond quality — it’s about sustainability, minimal intervention and celebrating the people and landscapes that shape every bottle.
The Wines Being Presented
For this event, guests will explore a selection that spans Champagne, Chablis, Chianti, Languedoc, Tasmania and Margaret River. From the refined elegance of Pierre Mignon Champagne to the mineral precision of Henri Costal Chablis, the lineup moves through organic Tuscan depth from Le Fonti, biodynamic character from Domaine de Courbissac, cool-climate purity from Tasmania’s Small Wonder, and the regenerative, coastal elegance of Wayfinder in Margaret River.
Each wine has been chosen not just for its quality, but for its story — a celebration of land, legacy and craftsmanship, perfectly paired with Executive Chef Malcolm Williams’ C-inspired menu.
With more than 25 years in some of Australia’s leading kitchens, Malcolm Williams brings experience, energy and serious flavour to every plate. A chef driven by curiosity and craftsmanship, Malcolm has travelled extensively to refine his technique, expand his knowledge and fuel his lifelong passion for food.
Having worked in many of Melbourne’s most influential and trend-setting venues — and owned two iconic Bayside restaurants — Malcolm has built a reputation as an innovative and forward-thinking culinary leader. His career has taken him from critically acclaimed Mexican dining at Señoritas, to heading powerhouse venues including Rice Paper Scissors and Touche Hombre (Melbourne and Bangkok), before launching Queen of the South on Chapel Street — a bold, modern Mexican concept that quickly became a local favourite.
For over seven years, Malcolm has led the kitchens overseeing venues including The Common Man, BOHO, Meat Market, Ruby Riviera, Akachochin, and now Billie’s Bites & Bar, BangPop, Plus 5 and Henry and the Fox.
With deep experience spanning French, Mexican, Japanese, Thai, Italian and modern Australian cuisines, Malcolm combines classic technique with contemporary flair. These days, much of his passion lies in mentoring young chefs, building strong kitchen teams and sharing his knowledge.
Always ready for a conversation — especially about food — Malcolm brings insight, creativity and plenty of personality to every experience he lead
