Hentley Farm brings its most coveted wines inside Pentridge's bluestone walls for a one-night only dining experience
COBURG, VICTORIA: Some of Australia’s most sought-after Barossa wines will be poured inside one of Melbourne’s most historic addresses this winter, as Hentley Farm partners with Olivine wine bar for an intimate, one-night-only wine experience inside the former HM Prison Pentridge.
Limited to 45 guests, the Hentley Farm Wine Experience Dinner offers a rare chance to taste the exclusive H-Block wines and the debut of two exceptional new-release 2026 vintages, with a bespoke four-course menu by Olivine’s Michelin-trained Executive Chef Tom Hoy, delivered across Pentridge’s one-of-a-kind event spaces - the Reflection Garden and The Long Hall.
The immersive evening will take guests through two powerful parallel stories - the evolution of one of the Barossa Valley’s most respected single-estate wineries, and the reimagining of Pentridge into a world-class hospitality destination.
From verdant vineyard to Bluestone walls: The evening begins at dusk in the Reflection Garden for canapés and the new release 2026 Blanc de Noir sparkling white, served beside open fires.
Hentley Farm’s Nicholas Goss, a qualified winemaker and viticulturalist, will introduce the estate’s philosophy and the significance of the coveted H-Block range, followed by a curated talk from a former Pentridge prison guard, offering rare insight into life behind the bluestone walls.
Guests will then move through the historic site into B Division’s Long Hall - the dramatic backdrop for a seated, four-course dining experience. Each course is thoughtfully matched with Hentley Farm wines - including the new release 2026 Eden Valley Riesling, Old Legend Grenache, The Beauty and The Beast Shiraz and the coveted H-Block 2017 Shiraz Cabernet - and presented with storytelling that connects flavour, provenance and place.
Highlights from the menu include a canape selection of Strawberry & Pink Pepper on Brioche; Goat’s Cheese and beetroot, Red Apple, Toasted Almond Tartlet; Smoked Salmon, and Chicken Liver Parfait, Apple Gel and Almond Tuile, and the Octopus carpaccio with roast pepper salsa.
“This is a rare opportunity – not only to taste the exclusive H-Block range and Hentley Farm’s most iconic and new release wines – but to also have it paired with a bespoke menu created by a Michelin-trained chef, the calibre of Tom Hoy,” said Destination Pentridge General Manager, Christian Price. “We have created a carefully considered experience where wine, cuisine and storytelling are deeply connected.”
Following dinner, guests will have the opportunity to purchase featured wines - a rare offering given many Hentley Farm wines, particularly H-Block, are limited and often reserved exclusively for club members. The Beauty and The Beast Shirazes are also offered on Olivine’s award-winning ‘Book of Wine’ 500-label wine list.
Guests can further immerse in the experience with an optional overnight stay at The Interlude - a boutique hotel with 19 heritage suites carved from former prison cells which blends bluestone architecture with modern luxury.
Event details:
Hentley Farm Wine Experience Dinner
Date: Saturday 18 July
Time: 5:30pm – 10:00pm
Location: Guests meet at the hotel reception - 1 Pentridge Blvd, Coburg, VIC
Tickets: $210 per person | Limited to 45 guests
Optional Overnight stay at The Interlude: $250 per night in a Heritage Suite.
Bookings HERE.
Ends.
About Destination Pentridge Executive Chef, Tom Hoy
Chef Hoy trained in some of London’s most celebrated Michelin starred kitchens, including Restaurant Gordon Ramsay, Pied à Terre and L’Autre Pied, before rising through the ranks of Caprice Holdings, working across icons such as Le Caprice, Scott’s, and J Sheekey. After relocating to Melbourne, he led respected venues including East Elevation, Il Melograno and Lux Foundry.
Today, within the historic, revitalised bluestone precinct of the former Pentridge Prison in Melbourne, Hoy blends Michelin-level technique with a grounded, sustainable approach to create elevated dining for everyday guest and milestone celebrations.
About your host, Nicholas Goss – Hentley Farm
Nicholas Goss is Hentley Farm’s National Trade & Luxury Partnerships Manager, a qualified winemaker and viticulturist whose family roots in McLaren Vale and the Barossa Valley date back to the 1850s. A passionate advocate for single-vineyard expression, Goss brings deep knowledge of site, wine, and storytelling to the evening.
About Hentley Farm
Established in 1997 by Keith and Alison Hentschke, Hentley Farm was founded on a singular vision: to craft exceptional single estate wines that express the unique character of their Barossa Valley site. Discovered using a 1950s soil map, the 150 acre vineyard sits on the banks of Greenock Creek, shaped by diverse soils, elevation, and aspect.
Today, under Chief Winemaker Andrew Quin and Siobhan Wigan, Hentley Farm follows a philosophy of precision and restraint, with minimal intervention winemaking that preserves purity and sense of place. The winery has been recognised among Australia’s best, including Top Twenty Winery of Australia (The Real Review, 2025), Jimmy Watson Memorial Trophy (2022), and Halliday Wine Companion Winery of the Year (2015).
FOR MORE INFORMATION CONTACT:
Yvette Peverell – TFE Hotels (Public Relations Business Partner) | +61 403 834 111 | [email protected]
Jodi Clark - TFE Hotels (Director of Communications) | +61 499 900 658 | [email protected]