Our sell-out Wagyu long lunch is back.
Whey, Wine & Wagyu – Part 4 returns to Henry and the Fox for a three-hour dining experience built around premium Wagyu, standout Penfolds wines and a relaxed, social atmosphere in the heart of Melbourne CBD.
Five courses, perfectly paired wines and a pre-release Shiraz you won’t find anywhere else (yet).
Settle in—it’s long lunch, done right.
Saturday June 13th 2.30pm – 5.30pm
A five-course Wagyu-inspired menu with matched Penfolds wine
Stories from industry pros
First access to a special release Shiraz from Penfolds
$109pp + booking fees
Saturday June 13th 2026
2.30pm – 5.30pm
Soignon “Le Chèvre” goat’s cheese, dill, fig and walnut vine leaves
Paired with: Penfolds Cuvée Brut Champagne
Thrice-cooked Robbins Island Wagyu fat fries with salted egg yolk, 18-month reserve Swiss Gruyère and Pinot Grigio emulsion
Paired with: Penfolds Reserve Bin A Chardonnay
9+ MS Quattro Stelle Wagyu bresaola, Vanella burrata and roasted rockmelon with pink pepper and mint
Paired with:
Penfolds Bin 23 Pinot Noir
Slow-braised 9+ MS Tajima Wagyu tail and King Island smoked cheddar pie with cabernet jus, black pepper, sage and truffled pomme purée
Paired with:
Penfolds unreleased Shiraz (exclusive pre-release pour)
Secret recipe Wagyu fat caramel glazed doughnuts with Mauri Bontà Della Dolce Gorgonzola ice cream
Paired with:
Penfolds Bin 600 Cabernet Shiraz
Dietary Information:
Vegetarian friendly. Unfortunately we are unable to cater for vegan dietary requirements for this event.
