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An Evening with the Sommelier and the Chef

An Evening with the Sommelier and the Chef

Here in Canberra we have some of the best wine at our fingertips, thanks to our cool climate and an eclectic mix of established and new generation wine makers.

From origin, providence and seasonality, the Canberra wine district has taken inspiration from some of the most envied wine regions in the world and developed new drops for the Australian palate with local produce in mind, propelling the region onto the international stage.

We invite you to join the conversation on Thursday 17 June at Capitol Bar & Grill for an interactive wine and dining experience hosted by Group Wine Director for QT Hotels, Chris Morrison and Executive Chef at Capitol Bar & Grill, QT Canberra, Josh Smith-Thirkell.

A long table dining experience like no other, guests will be taken on a five course culinary journey with a menu curated by our award-winning (did you hear Josh was announced Chef of the Year at the 2021 AHA ACT Hospitality & Tourism Award winners?!) Executive Chef, Josh Smith-Thirkell; think exquisite oysters on ice, infusions of truffles and Capitol’s signature prime meat cuts.

Group Wine Director for QT Hotels, and former Good Food Guide Sommelier of the Year, Chris Morrison has selected a local and international wine pairing for each course.

Author of This is Not a Wine Guide, Chris has spent almost 25 years in the wine and hospitality industries, previously leading the three-hatted Guillaume at Bennelong restaurant. Together with Josh, the Sommelier and the Chef will share their years of experience and insight into the Canberra wine scene, the inspiration behind the wine and how each drop connects with the produce.

There is a new generation of winemakers, making their mark and putting Canberra on the map – take a sip.


Chris Morrison – Group Wine Director for QT Hotels

Chris Morrison; Group Wine Director for QT Hotels, is as an award-winning sommelier, respected wine communicator, author and educator who has spent almost 25 years working in the hospitality and wine industries.

Morrison was awarded The Sydney Morning Herald, Good Food Guide Sommelier of the Year, while leading the wine team of the three-hatted Guillaume at Bennelong restaurant. With a wealth of experience, Morrison has represented Australian wine around the world as a communicator, and educator for Jacob’s Creek wines as the global spokesperson, and was awarded a scholarship at the prestigious Len Evans tutorial held annually in the Hunter Valley.

Throughout his career, Morrison has penned feature articles in the Australian Financial Review’s Life and Leisure section, the Australian Financial Review’s Luxury magazine, Australian Traveller Magazine, Australian House & Garden, delicious Magazine, Time Out and The Robb Report. His first book ‘This is not a Wine Guide,’ was published by Murdoch books in 2018.

Morrison’s role at QT Hotels & Resorts accumulates his years of experience to drive the national wine strategy; through innovation, curated wine lists, elevated partnerships and events across QT’s renowned venues in Australia and New Zealand.

Josh Smith-Thirkell – Executive Chef at Capitol Bar & Grill, QT Canberra

Since beginning his culinary journey at QT’s flagship hotel in Sydney during 2013, Josh Smith-Thirkell has wasted no time making his mark across QT Hotels & Resorts. From the fast-paced kitchen of QT Sydney’s Gowings Bar & Grill, to opening the renowned Bazaar Restaurant at QT Queenstown, Smith-Thirkell’s trans-Tasman palate is well and truly distinguished.

QT Canberra’s Capitol Bar & Grill has established itself as the hottest destination for great food and handcrafted drinks in Canberra. Every season, Smith-Thirkell serves up the ultimate in farm to table dining with wood-fired theatrics. A culinary creative who you can count on for exceptional quality and flavours.

An Evening with the Sommelier and the Chef Menu

Course one

Rusty Wire Oysters + Lemon

Moonlight Flat Oysters – Steve Felleti, Batemans Bay NSW

Paired with:

2019 Helm Classic Riesling, Murrumbateman NSW

2018 Pierre Luneau-Papin Muscadet Sevre et Maine Sur Lie, Loire Valley France

Course two

Gnocchi + Mushroom + Egg Yolk + Sage + Truffle

Majestic Mushrooms – Murrumbateman, NSW

The Truffle Farm – Mount Majura, ACT

Paired with:

2019 Ravensworth Wines Nebbiolo, Hilltops NSW

2017 G.D Vajra Lange Rosso Nebbiolo, Langhe Italy

Course three

Lamb Rump + Zucchini + Burnt Grapes + Fennel Pollen

Boxgum Grazing Free Range Lamb – Murringo NSW

Paired with:

2019 Mount Majura Tempranillo, ACT

2018 Palacios Remondo ‘La Vendimia’ Tempranillo, Rioja Spain

Course four

Tilba Vintage Cheddar + Pear & Cranberry Chutney + Lavosh

Tilba Dairy + Tilba, NSW

Paired with:

2019 Clonakilla Shiraz Viognier, Murrumbateman NSW

2016 Domaine Chambeyron ‘La Charvarine’ Syrah Viognier, Cote Rotie France

Course five

Apple Pie + Burrata

Tanbella Orchard – Pillagio ACT

Paired with:

Win’s Creek Mead, Murrumbateman NSW

Thursday 17 June, 2021
from AU$165


  • 5-course menu by Executive Chef, Josh Smith-Thirkell
  • Matching local and international wine pairing, curated by Group Wine Director, Chris Morrison
Terms & Conditions

This is an 18+ event, booking fee applies.

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