Duck Duck Orange

Crisp-skin duck is hard to beat. Pair it with orange wine and you've got a match made in heaven.

Pull up a seat in the leafy courtyard of Dr Morse for a dinner under the stars on a shared menu of Sichuan-glazed barbecue duck sourced from the Great Ocean Road, served with a selection of orange wine made in Victoria.

A night that's perfect for groups as well as lone adventurers open to sharing an experience with fellow food-lovers, this dinner will take place against a backdrop of blended a capellas, conversations and instrumental soundscapes by Jack Danzey and Dr Condiments.

Guests can opt for a pairing of skin-contact wine or purchase alcohol-free tonics made with native botanicals by the team at Dr Morse.

Tickets

For online purchases via melbournefoodandwine.com.au, a credit card fee of up to 1.7% and booking fee of up to $4.00 per transaction may be applied. Purchases through other sites may incur different booking fees.