Selector 100th Issue Celebration Dinner | Melbourne
This event has now SOLD OUT. Please add your name to our waitlist and we will contact you should there be a guest cancellation. We recommend you purchase tickets quickly to our other Melbourne events coming soon - Wines That Defined Long Lunch (June 13) or A Sea of Flavours Mediterranean Dinner (June 18). Details HERE.
A hundred issues. A hundred stories. One unforgettable celebration.
In 2026, Selector reaches a milestone that few publications ever achieve – our 100th issue. And we're marking this momentous occasion the only way we know how: by celebrating with the people who've made this journey extraordinary.
Presented alongside Scenic Luxury Cruises & Tours and Liebherr, join Selector publisher Paul Diamond at Chef Victor Liong's two-hatted restaurant Lee Ho Fook for an evening that honours every chef we've profiled, every vineyard we've visited, every recipe we've shared, and every passionate producer who's opened their doors to us.
The features a bespoke four-course menu paired with exceptional wines from the nation's most celebrated producers – a delicious narrative that traces Australia's remarkable transformation into a global culinary powerhouse. These dinners capture the evolution we've been privileged to document and champion.
This isn't just dinner. It's a love letter to Australian food and wine.
Wine list
- Arras Grand Vintage 2015
- Tyrrells Vat 1 Semillon 2019
- Skillogalee Trevarrick Riesling 2025
- Brown Brothers Patricia Chardonnay
- Turkey Flat Rose 2025
- The Lane The Gathering Gamay 2025
- Dandelion Faraway Tree of McLaren Vale Grenache 2024
- De Bortoli The Estate Vineyard Pinot Noir 2024
- Tulloch Private Bin Pokolbin Dry Red Shiraz 2015
- Chateau Tanunda 50 Year Old Vines Shiraz 2022
- Katnook Estate Cabernet 2024
- Campbells Grand Rutherglen Muscat
Menu
On arrival
- Baby Cucumber, cashew cream, Sichuan chilli crisp
- Pickled Spring Bay Mussels, chilli, fennel and nasturtium vinegar
- Abrolhos Scallops, king brown mushroom, black fungi and lup cheong
1st Course
- Steamed fish, organic tofu, ginger and spring onion oil
2nd Course
- Dry aged duck, quince hoisin, duck sausage, radicchio, black pepper
3rd Course
- Wagyu Striploin, Hong Kong black pepper sauce, salt & pepper chips
Dessert
- Jasmine tea infused custard, burnt caramel
Seats are very limited - book to avoid disappointment!
We cater to all dietary requirements. Just let us know as part of the ticket purchase process. We welcome any further enquiries to events@wineselectors.com.au.
