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Tuesday, 21 April 2026
OINK Masterclass with Peter Booth
21 April 2026, Orson Dining welcomes Australia’s most awarded charcuterie author and teacher, Peter Booth, for an intimate, hands-on pork butchery and charcuterie masterclass.
Orson Dining welcomes Australia’s most awarded charcuterie author and teacher, Peter Booth, for an intimate, hands-on pork butchery and charcuterie masterclass.
Creator of Oink, Squeal, Feathered and A Charcuterie Diary, Peter brings decades of craft, fresh from international workshops across Europe and the Subcontinent to Rosebud for this exclusive event at Orson.
A whole half pig broken down step by step, covering traditional pork butchery and charcuterie techniques. Learn the preparation of porchetta di testa using the whole pig’s head, while gaining the tools, knowledge and confidence to begin your own charcuterie journey. The 2.5-hour immersive workshop also includes a live Q&A with Peter Booth, a signed copy of Oink (RRP $60), and a pork-focused lunch at Orson following the workshop.
This is immersive.
Tactile.
Deeply traditional.
Tuesday, 21 April 2026
OINK Masterclass with Peter Booth
21 April 2026, Orson Dining welcomes Australia’s most awarded charcuterie author and teacher, Peter Booth, for an intimate, hands-on pork butchery and charcuterie masterclass.
Orson Dining welcomes Australia’s most awarded charcuterie author and teacher, Peter Booth, for an intimate, hands-on pork butchery and charcuterie masterclass.
Creator of Oink, Squeal, Feathered and A Charcuterie Diary, Peter brings decades of craft, fresh from international workshops across Europe and the Subcontinent to Rosebud for this exclusive event at Orson.
A whole half pig broken down step by step, covering traditional pork butchery and charcuterie techniques. Learn the preparation of porchetta di testa using the whole pig’s head, while gaining the tools, knowledge and confidence to begin your own charcuterie journey. The 2.5-hour immersive workshop also includes a live Q&A with Peter Booth, a signed copy of Oink (RRP $60), and a pork-focused lunch at Orson following the workshop.
This is immersive.
Tactile.
Deeply traditional.
Sunday, 5 July 2026
Lugg 2022 Vintage Release
Join us on Sunday 5 July from 3pm, as we pour the new non-vintage & 2022 vintage release from Matt Lugg, a small-batch sparkling from the red soils of Red Hill on the Mornington Peninsula.
Made in the traditional method and aged patiently on lees, Lugg’s vintage release shows fine citrus, brioche and chalky minerality - a sparkling built with the precision and patience more often associated with grower Champagne.
We’ll be spinning vinyls behind the bar and letting the afternoon unfold at its own pace.
Champagne glasses, good records, and a slow Peninsula Sunday.
Sunday, 5 July 2026
Lugg 2022 Vintage Release
Join us on Sunday 5 July from 3pm, as we pour the new non-vintage & 2022 vintage release from Matt Lugg, a small-batch sparkling from the red soils of Red Hill on the Mornington Peninsula.
Made in the traditional method and aged patiently on lees, Lugg’s vintage release shows fine citrus, brioche and chalky minerality - a sparkling built with the precision and patience more often associated with grower Champagne.
We’ll be spinning vinyls behind the bar and letting the afternoon unfold at its own pace.
Champagne glasses, good records, and a slow Peninsula Sunday.
Friday, 4 September 2026
Orson turns One
One year ago we opened our doors with a simple goal: to create a restaurant that celebrated the Mornington Peninsula through thoughtful cooking, genuine hospitality and the incredible producers who surround us.
On Friday 4 September from 7pm, we’ll celebrate that journey with a one-night-only, seven-course dinner.
Expect a menu showcasing the best of the season, thoughtfully matched wines from some of the Peninsula’s most respected producers, beginning with a glass of 2022 Lugg Vintage Sparkling on arrival.
Friday, 4 September 2026
Orson turns One
One year ago we opened our doors with a simple goal: to create a restaurant that celebrated the Mornington Peninsula through thoughtful cooking, genuine hospitality and the incredible producers who surround us.
On Friday 4 September from 7pm, we’ll celebrate that journey with a one-night-only, seven-course dinner.
Expect a menu showcasing the best of the season, thoughtfully matched wines from some of the Peninsula’s most respected producers, beginning with a glass of 2022 Lugg Vintage Sparkling on arrival.
Tuesday, 13 October 2026
Steak Nights
Tuesday Steak Nights
Starting Tuesday 6 October
Good steak. Great sauce. Local wine. Your midweek dinner sorted - every week this October.
Book to avoid missing out. Limited seats
Tuesday, 13 October 2026
Steak Nights
Tuesday Steak Nights
Starting Tuesday 6 October
Good steak. Great sauce. Local wine. Your midweek dinner sorted - every week this October.
Book to avoid missing out. Limited seats
Monday, 16 November 2026
Premier Cru Night
Premier Cru Night at Orson
One night. Twenty seats. A journey through Burgundy.
Friday 20 November | 6:30pm $600 per person | Limited to 20 guests
Premier Cru at Orson is an intimate dinner built around some of the great villages and vineyards of Burgundy, bringing together five courses from the Orson kitchen with a collection of wines curated alongside Euan McKay. Moving from Chassagne-Montrachet and Meursault through to the Pinot Noir heartland of the Côte d’Or, the evening is an exploration of producer, vineyard, vintage and, above all, place.
The evening begins in Ambonnay with Champagne Marguet Les Bermonts Grand Cru 2018, before heading south into Burgundy. From there, Chardonnay leads the way through Chassagne-Montrachet and Meursault, before the evening moves into Pinot Noir and some of the Côte d’Or’s most celebrated villages: Savigny-lès-Beaune, Pommard, Gevrey-Chambertin and Nuits-Saint-Georges. Some wines will be poured individually. Others will be served alongside one another, giving just twenty guests the opportunity to taste different villages and terroirs side by side with the same dish. To finish, we leave Burgundy for Alsace and Clos Saint Landelin, with a late-harvest Sélection de Grains Nobles Riesling alongside dessert.
THE WINES: Champagne: 2018 Champagne Marguet, Les Bermonts Grand Cru, Ambonnay Chassagne-Montrachet: 2021 Domaine Guy Amiot et Fils, Chassagne-Montrachet 1er Cru Les Baudines Meursault: 2021 Domaine Patrick Javillier, Meursault Cuvée Tête de Murger Savigny-lès-Beaune: 2022 Domaine Tollot-Beaut, Savigny-lès-Beaune 1er Cru Champ Chevrey Pommard: 2022 Domaine Violot-Guillemard, Pommard 1er Cru La Platière Gevrey-Chambertin: 2022 Domaine Louis Boillot, Gevrey-Chambertin 1er Cru Champonnet Nuits-Saint-Georges: 2022 Domaine Jean-Jacques Confuron, Nuits-Saint-Georges 1er Cru Les Chabœufs To Finish: 2016 Domaine Muré, Clos Saint Landelin Riesling Sélection de Grains Nobles, Alsace
Monday, 16 November 2026
Premier Cru Night
Premier Cru Night at Orson
One night. Twenty seats. A journey through Burgundy.
Friday 20 November | 6:30pm $600 per person | Limited to 20 guests
Premier Cru at Orson is an intimate dinner built around some of the great villages and vineyards of Burgundy, bringing together five courses from the Orson kitchen with a collection of wines curated alongside Euan McKay. Moving from Chassagne-Montrachet and Meursault through to the Pinot Noir heartland of the Côte d’Or, the evening is an exploration of producer, vineyard, vintage and, above all, place.
The evening begins in Ambonnay with Champagne Marguet Les Bermonts Grand Cru 2018, before heading south into Burgundy. From there, Chardonnay leads the way through Chassagne-Montrachet and Meursault, before the evening moves into Pinot Noir and some of the Côte d’Or’s most celebrated villages: Savigny-lès-Beaune, Pommard, Gevrey-Chambertin and Nuits-Saint-Georges. Some wines will be poured individually. Others will be served alongside one another, giving just twenty guests the opportunity to taste different villages and terroirs side by side with the same dish. To finish, we leave Burgundy for Alsace and Clos Saint Landelin, with a late-harvest Sélection de Grains Nobles Riesling alongside dessert.
THE WINES: Champagne: 2018 Champagne Marguet, Les Bermonts Grand Cru, Ambonnay Chassagne-Montrachet: 2021 Domaine Guy Amiot et Fils, Chassagne-Montrachet 1er Cru Les Baudines Meursault: 2021 Domaine Patrick Javillier, Meursault Cuvée Tête de Murger Savigny-lès-Beaune: 2022 Domaine Tollot-Beaut, Savigny-lès-Beaune 1er Cru Champ Chevrey Pommard: 2022 Domaine Violot-Guillemard, Pommard 1er Cru La Platière Gevrey-Chambertin: 2022 Domaine Louis Boillot, Gevrey-Chambertin 1er Cru Champonnet Nuits-Saint-Georges: 2022 Domaine Jean-Jacques Confuron, Nuits-Saint-Georges 1er Cru Les Chabœufs To Finish: 2016 Domaine Muré, Clos Saint Landelin Riesling Sélection de Grains Nobles, Alsace
Thursday, 31 December 2026
New Year's Eve
New Year's Eve at Orson
See out 2026 around the table.
Join us for a six-course menu celebrating the best of the season, beginning with a glass of Champagne on arrival.
Designed as an early New Year’s Eve sitting, it’s a chance to gather with good food, good wine and good company before heading on to wherever the night takes you.
One last dinner for 2026. Let’s make it a good one.
Thursday, 31 December 2026
New Year's Eve
New Year's Eve at Orson
See out 2026 around the table.
Join us for a six-course menu celebrating the best of the season, beginning with a glass of Champagne on arrival.
Designed as an early New Year’s Eve sitting, it’s a chance to gather with good food, good wine and good company before heading on to wherever the night takes you.
One last dinner for 2026. Let’s make it a good one.
21 Apr 2026
OINK Masterclass with Peter Booth
21 April 2026, Orson Dining welcomes Australia’s most awarded charcuterie author and teacher, Peter Booth, for an intimate, hands-on pork butchery and charcuterie masterclass.
Orson Dining welcomes Australia’s most awarded charcuterie author and teacher, Peter Booth, for an intimate, hands-on pork butchery and charcuterie masterclass.
Creator of Oink, Squeal, Feathered and A Charcuterie Diary, Peter brings decades of craft, fresh from international workshops across Europe and the Subcontinent to Rosebud for this exclusive event at Orson.
A whole half pig broken down step by step, covering traditional pork butchery and charcuterie techniques. Learn the preparation of porchetta di testa using the whole pig’s head, while gaining the tools, knowledge and confidence to begin your own charcuterie journey. The 2.5-hour immersive workshop also includes a live Q&A with Peter Booth, a signed copy of Oink (RRP $60), and a pork-focused lunch at Orson following the workshop.
This is immersive.
Tactile.
Deeply traditional.
5 July 2026
Lugg 2022 Vintage Release
Join us on Sunday 5 July from 3pm, as we pour the new non-vintage & 2022 vintage release from Matt Lugg, a small-batch sparkling from the red soils of Red Hill on the Mornington Peninsula.
Made in the traditional method and aged patiently on lees, Lugg’s vintage release shows fine citrus, brioche and chalky minerality - a sparkling built with the precision and patience more often associated with grower Champagne.
We’ll be spinning vinyls behind the bar and letting the afternoon unfold at its own pace.
Champagne glasses, good records, and a slow Peninsula Sunday.
4 Sept 2026
Orson turns One
One year ago we opened our doors with a simple goal: to create a restaurant that celebrated the Mornington Peninsula through thoughtful cooking, genuine hospitality and the incredible producers who surround us.
On Friday 4 September from 7pm, we’ll celebrate that journey with a one-night-only, seven-course dinner.
Expect a menu showcasing the best of the season, thoughtfully matched wines from some of the Peninsula’s most respected producers, beginning with a glass of 2022 Lugg Vintage Sparkling on arrival.
13 Oct 2026
Steak Nights
Tuesday Steak Nights
Starting Tuesday 6 October
Good steak. Great sauce. Local wine. Your midweek dinner sorted - every week this October.
Book to avoid missing out. Limited seats
16 Nov 2026
Premier Cru Night
Premier Cru Night at Orson
One night. Twenty seats. A journey through Burgundy.
Friday 20 November | 6:30pm $600 per person | Limited to 20 guests
Premier Cru at Orson is an intimate dinner built around some of the great villages and vineyards of Burgundy, bringing together five courses from the Orson kitchen with a collection of wines curated alongside Euan McKay. Moving from Chassagne-Montrachet and Meursault through to the Pinot Noir heartland of the Côte d’Or, the evening is an exploration of producer, vineyard, vintage and, above all, place.
The evening begins in Ambonnay with Champagne Marguet Les Bermonts Grand Cru 2018, before heading south into Burgundy. From there, Chardonnay leads the way through Chassagne-Montrachet and Meursault, before the evening moves into Pinot Noir and some of the Côte d’Or’s most celebrated villages: Savigny-lès-Beaune, Pommard, Gevrey-Chambertin and Nuits-Saint-Georges. Some wines will be poured individually. Others will be served alongside one another, giving just twenty guests the opportunity to taste different villages and terroirs side by side with the same dish. To finish, we leave Burgundy for Alsace and Clos Saint Landelin, with a late-harvest Sélection de Grains Nobles Riesling alongside dessert.
THE WINES: Champagne: 2018 Champagne Marguet, Les Bermonts Grand Cru, Ambonnay Chassagne-Montrachet: 2021 Domaine Guy Amiot et Fils, Chassagne-Montrachet 1er Cru Les Baudines Meursault: 2021 Domaine Patrick Javillier, Meursault Cuvée Tête de Murger Savigny-lès-Beaune: 2022 Domaine Tollot-Beaut, Savigny-lès-Beaune 1er Cru Champ Chevrey Pommard: 2022 Domaine Violot-Guillemard, Pommard 1er Cru La Platière Gevrey-Chambertin: 2022 Domaine Louis Boillot, Gevrey-Chambertin 1er Cru Champonnet Nuits-Saint-Georges: 2022 Domaine Jean-Jacques Confuron, Nuits-Saint-Georges 1er Cru Les Chabœufs To Finish: 2016 Domaine Muré, Clos Saint Landelin Riesling Sélection de Grains Nobles, Alsace
31 Dec 2026
New Year's Eve
New Year's Eve at Orson
See out 2026 around the table.
Join us for a six-course menu celebrating the best of the season, beginning with a glass of Champagne on arrival.
Designed as an early New Year’s Eve sitting, it’s a chance to gather with good food, good wine and good company before heading on to wherever the night takes you.
One last dinner for 2026. Let’s make it a good one.