Lucy Liu Kitchen and Bar and Taxi Kitchen are taking over the reins at Bogong Horseback Adventures & Spring Spur Stay for one night only. Using produce plucked from Spring Spur’s kitchen garden and ingredients gathered from the North East’s best producers, these two iconic Melbourne restaurants will dish up a five course shared menu representing their individual restaurant styles.

Gather in the magical alpine foothills and kick things off with a local prosecco or beer and canapés around the fire, before moving to the Spring Spur Riders Lounge for this fun communal feast.

Chefs Zac Cribbes and Jenna North (Lucy Liu), together with Tony Twitchett and Sam Forte (Taxi Kitchen), will take turns behind the pans and mingling with the party.

Ticket includes welcome drink, canapés and five-course dinner. Additional drinks available at bar prices. Strictly limited to 60 guests, so nab your spot now.

Ticket: $105.50 per person

Purchase here: https://www.highcountryharvest.com.au/listing/lucy-takes-taxi-to-the-high-country-tawonga/