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A Friday Feast – 14th December 2018

Eat with us
Fat Pig Feast

A Friday Feast – 14th December 2018

December 14 @ 12:30 pm - 4:00 pm

Come and join us every week at Fat Pig Farm for a leisurely afternoon on the farm. While sitting at our long table in the farm kitchen, we’ll serve you multiple dishes straight from our gardens and paddock – all seasonal, all grown by hand, and all cooked in our open kitchen while you watch on. Everything possible will be sourced from within the farm itself. It’s an authentic paddock to plate meal – a one-off dining experience like no other. We will celebrate the meal with specially matched beer, wine, cider and spirits from around Tasmania.

In between courses we’ll take you on a guided tour of the farm. Be prepared for a long lazy afternoon. We start at 12:30 and usually end around 4pm.

Friday Feasts are a fixed price of $165, fully inclusive of the leisurely lunch with matching drinks and the the farm tour. You can check out a sample menu to give you an idea of what to expect and scroll down to the red box to book.

If you’d like to see what else is on in any given week, check out our handy calendar.

And if you want more info on any of our lunches, drop us a line at hello@fatpig.farm

Details

Date:
December 14
Time:
12:30 pm - 4:00 pm
Cost:
$165

Who's Attending

55 people are attending A Friday Feast – 14th December 2018

  • Sue & Mike
  • Kathryn Yates
  • Alex Richards
  • Mary Hawkins
  • Beth Lawler
  • David Johnson
  • Jill Vaughan
  • Louise Nash
  • Dane Bignell
  • Slavomir Golab
  • Geoff Foster
  • Russell Bauer
  • Alix Davis
  • Mia Arrowsmith
  • Load all attendees

Tickets

1 available
A Friday Feast 14th December 2018$165.00Welcome. We are glad that you can join us in our farmhouse kitchen for a Friday Feast. We will cook you dishes straight from our gardens and paddock - all seasonal, all grown by hand, and all cooked in our open kitchen while you watch on. We will celebrate the meal with specially matched beer, wine, cider and spirits from around Tasmania. Between courses, you'll have a chance to go outside and explore the farm, meet the pigs and find out more about where your food has come from.