Richmond restaurant Mr Joe teams up with Indigo Vineyard on dining event

Richmond restaurant Mr Joe will collaborate with Indigo Vineyard (Beechworth) and Seville Estate (Yarra Valley) on five-course wine and dining events later this month.

Hosted jointly with the wineries, the events will showcase the best Victorian wine and produce in a global fusion set menu.

Mr Joe, renowned for its global fusion cuisine, will run the events over four nights.

Indigo Vineyard - voted best large cellar door in Beechworth by Gourmet Traveller in 2014 - will team up with the venue to serve their award-winning drops on April 29 and 30.

Indigo Vineyard's wines are complex and diverse, produced from more than 12 varieties of winegrapes planted in soils that range from granitic sands to clay loams.

Seville Estate - James Halliday's 2019 Winery of the Year - will team up to create an immersive, wine-matched dining experience on May 6 and 7.

With more than four decades of winemaking experience, Seville Estate wines are made with minimum intervention and fermented using indigenous yeasts, making for wine styles that show cool climate complexity and finesse.

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Mr Joe head chef Martin Sun has curated a five-course menu, featuring innovative, boundary-pushing cuisine.

Sun's dishes will take guests on a sensory experience around the globe, using cooking techniques and ingredients from different countries including yuzu from Japan, gianduja from Italy, tzatziki from Greece and veloute from France.

But local produce will be at the forefront of the menu, with Wagyu rump from Sher Wagyu at Ballan, lamb saddle from Gippsland and dairy from inner-Melbourne's only micro-dairy, St David Dairy.

Sun will serve kingfish with gazpacho sorbet, celeriac crunch, celeriac paper and sorrel to introduce the fusion experience.

He will continue with dishes such as lamb with buttered pine and tzatziki cream, serrano ham crisp with Bavarian cream, a locally-acquired Wagyu rump dish with an Italian specialty, gianduja jus.

Guests will be served a ganache chocolate tart, topped with sweet and savoury miso ice cream, seasonal fruit and green tea meringue.

Alongside the multicultural menu, the wineries have hand selected wines to match the flavour profiles of each dish.

The rich sweetness of Indigo's Rutherglen Muscat, which is normally only available at their cellar door, will be matched with the chocolate ganache dessert.

Guests will be treated to a full cellar-door experience with winemakers on hand.

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