It’s our great pleasure to invite you to join us in a celebration of the greatest champagnes and burgundies at an exclusive weekend at EcoView Retreat in the spectacular Tallebudgera Valley high in the Gold Coast hinterland on 13-15 March 2026!

For the past five years our Champagne Weekends have been a much-anticipated highlight of our program in South-East Queensland. In 2026 we are thrilled to announce a new venue and chef collaboration!

Welcome to an immersion in 30 of our favourite champagnes from Billecart-Salmon, Bollinger, Charles Heidsieck, Deutz, Egly-Ouriet, Louis Roederer, Pierre Gimonnet, Pol Roger and Veuve Clicquot, alongside highlights from Burgundy and Sauternes.

Brent and I are proud to present our first ever Champagne and Burgundy Shared Table Long Lunch, Champagne Magnum Cocktail-style Dinner and Gala Dinner. My Five Decades of Veuve Clicquot Champagne Masterclass will feature the greatest vintages of every decade since the 1970s, including five en magnum!

Over the past ten years, we have hosted many dinners with Brent Farrell and his wife, Kylie Hawkins, at their popular restaurant, 85 Miskin Street. This will be our biggest and most immersive collaboration yet, with Brent personally on the pans and Kylie taking care of service for breakfast, lunch, dinner and everything in between!

We are also delighted to welcome you to our Chef’s Table Masterclass, in which you’ll experience Brent’s wizardry in the kitchen first-hand.

You’ll also have time to relax in the stunning surrounds of the Tallebudgera Valley, with uninterrupted coastal views from every villa. This intimate weekend is reserved exclusively for no more than 30 guests.

We look forward to sharing this very special weekend with you!

Tyson & Sharron.

Itinerary | Friday 13 March

11:30am – 12:30pm: Arrive at your leisure to be greeted with champagnes and canapés in the lounge.

12:30pm – 3:00pm: Introducing our inaugural Shared Table Champagne & Burgundy Long Lunch with Brent Farrell, featuring two champagnes, two white burgundies and two red burgundies!

3:00 – 5:00pm: Spend the afternoon at your leisure. Explore the 28-hectare property on an exclusive walking trail around the mountain and down the valley, book a massage or spa treatment, take a dip in the plunge pools, try out the saunas, relax in the lounge, or simply enjoy the view from the private deck of your own villa!

5:15pm – late: Enjoy canapés and champagne from the terrace, while watching the sun set over the Gold Coast hinterland, then settle in for a champagne magnum cocktail-style dinner in the lounge, matched to a menu created by Brent.

Itinerary | Saturday 14 March

7:30am – 9:00am: Enjoy breakfast at your leisure.

9:00am – 10:30am: Kick back for a relaxed start to the day at EcoView retreat or take a casual stroll to the top of the mountain to experience the local wildlife and spectacular views.

10:30am: Morning tea

11:00am – 1:00pm: Brent Farrell welcomes you into his kitchen for his Chef’s Table Masterclass as he prepares and serves a three-course lunch, paired with three champagnes presented by Tyson!

3:00pm – 4:30pm: Join Tyson for his Five Decades of Veuve Clicquot Champagne Masterclass. This will be the ultimate opportunity to discover seven of the greatest vintages of the past half century with one of the world’s foremost champagne authorities. Tyson Stelzer will present the very first tasting he has ever hosted encompassing five decades, showcasing the great vintages of 1979, 1989 en magnum, 1990 en magnum, 1995 en magnum, 1996 en magnum, 2008 en magnum and 2012.

6:00pm – late: The gala dinner is the grand finale of this exclusive weekend. Enjoy a twilight apéritif as the sun sets before settling into a six-course degustation on the terrace. Brent’s menu will showcase the very finest local and seasonal produce, created to complement six incredible champagnes, as well as a blind red wine and Sauternes, all introduced by Tyson.

Itinerary | Sunday 15 March

7:30am – 10:00am: Enjoy breakfast at your leisure.

11:00am: Check out.

Champagne and Wine List

CHAMPAGNE ON ARRIVAL – FRIDAY

Billecart-Salmon Brut Réserve NV en magnum

CHAMPAGNE AND BURGUNDY SHARED TABLE LONG LUNCH

Deutz Brut Rosé NV

Blind Sparkling Wine

Domaine Gérard Thomas Saint-Aubin Premier Cru Les Frionnes 2021

Domaine Thomas Morey Chassagne-Montrachet Premier Cru Morgeot 2020

Domaine Jean-Claude Bachelet Chassagne-Montrachet Les Concis des Champs 2020

Blain Gagnard Volnay Premier Cru Les Pitures 2016

CHAMPAGNE MAGNUM COCKTAIL-STYLE DINNER

Pierre Gimonnet & Fils Fleuron Blanc de Blancs 2008 en magnum

Billecart-Salmon Blanc de Blancs Grand Cru NV en magnum

Pol Roger Brut Vintage 2008 en magnum

Bollinger Rosé Brut NV en magnum

Château Rieussec 1er Grand Cru Classé Sauternes 2017

CHEF’S TABLE MASTERCLASS LUNCH

Pol Roger Brut Réserve NV

Louis Roederer Collection 243 NV

Charles Heidsieck Rosé Reserve NV en magnum

FIVE DECADES OF VEUVE CLICQUOT CHAMPAGNE MASTERCLASS

Veuve Clicquot La Grande Dame 2012

Veuve Clicquot La Grande Dame 2008 en magnum

Veuve Clicquot Cave Privée Rosé 1996 en magnum

Veuve Clicquot Cave Privée 1995 en magnum

Veuve Clicquot Cave Privée Rosé 1990 en magnum

Veuve Clicquot Cave Privée 1989 en magnum

Veuve Clicquot Cave Privée Rosé 1979

GALA DINNER

Billecart-Salmon Brut Rosé NV en magnum

Pierre Gimonnet & Fils Special Club Premier Cru Cuis 2018

Billecart-Salmon Vintage 2009

Egly-Ouriet Grand Cru NV (2016 base)

Billecart-Salmon Cuvée Louis Blanc de Blancs Brut 2008

Billecart-Salmon Cuvée Elisabeth Salmon Brut Rosé 2008

Blind Red Wine

Château Suduiraut 1er Grand Cru Classé Sauternes 2017

Menu

FRIDAY CHAMPAGNE AND BURGUNDY SHARED TABLE LONG LUNCH

Canapés

Cured salmon roulade, dill, chive cream & citrus

Ceviche of Rocky Point cobia, avocado & apple salsa, blood orange & red pepper

Vitello tonnato crostini

Entrée

Crispy skinned Coral Coast barramundi, scallop & asparagus velouté

Bread & Lescure butter

Mains

Confit duck

Prosciutto & chicken ballotine

Minted peas & fetta

Broccolini, citrus & almond

Pomme purée

Turkey butter jus

Dessert

Milk & bitter chocolate & raspberry

FRIDAY CHAMPAGNE MAGNUM COCKTAIL-STYLE DINNER

Canapés

Fried potato, crème fraiche & Calvisius White Sturgeon caviar

Moreton Bay bug crostini, lettuce & Marie rose sauce

Heidi Farm cow’s milk gruyère, Pyengana clothbound cow’s milk aged cheddar, Pecorino Romano sheep’s milk, candied pecans, truffle squid ink salami, mortadella, prosciutto & breads

Entrées

Chicken & truffle vol au vent, fresh shaved truffle

Sautéed Victorian sea scallop, parsnip & citrus

Truffle parmesan fries

Mains

Ocean king prawn & Western Australia lobster risotto

Duck liver parfait & fig on croute

Desserts

Passionfruit meringue pie

Carrot and walnut cake, cream cheese & yuzu

SATURDAY BREAKFAST

Apricot & coconut bliss balls

Organic yoghurt, maple & cinnamon toasted oats & berry compote

Fresh fruit

Smoked Salmon, soft boiled egg, hollandaise, avocado, croissant, OR

Jamón Serrano, caramelized onion, truffle goats’ cheese & sourdough

SATURDAY MORNING TEA

Truffle scrambled egg tartlet

Cucumber, prosciutto, melon & sour cream 

Sand crab devilled egg, lemon, chive & parmesan pastry

Chocolate & pistachio mini eclair

SATURDAY CHEF’S TABLE MASTERCLASS LUNCH

Entrée

Citrus-cured ocean trout, dill crème fraiche, prawn, melon & citrus

Main

Crispy skin Darling Downs pork belly, apple sorbet & fresh apple  

Dessert

Raspberry, mascarpone, vanilla, Inglewood ruby cot & meringue

SATURDAY FIVE DECADES OF VEUVE CLICQUOT CHAMPAGNE MASTERCLASS

Marcel Petite Comté La Couronne Royale, fresh apple & lavosh

SATURDAY GALA DINNER

Canapés

Gougères

Blini, sauce gribiche & rainbow trout caviar

1^st Entrée

Ars Italica Calvisius Oscietra Caviar, crème fraiche & potato crisps

2^nd Entrée

Confit coral trout, zucchini ribbons & sauce vierge

3^rd Entrée

Western Australian lobster bisque, confit potato & asparagus

Main

Quail raviolo & consommé, abalone & cauliflower purée

Dessert

Deconstructed strawberry & rhubarb cheesecake, vanilla bean & black pepper

SUNDAY BREAKFAST

Cinnamon Scrolls

Croissants

Date, peanut butter, almond & cocoa raw bar

Fresh fruit

63ᵒ Tommerup egg, homemade hash potato, ham off the bone & bearnaise, OR

Smashed pumpkin toast, soy glaze, fetta, nigella & almond dukka – option to add 63ᵒ egg

Pricing

Prices are for two nights at EcoView Retreat including all meals, champagnes, wines and experiences.

• Villa with two queen beds (12 villas available) – twin share – $8,995
• Accessible Villa with one king bed or two singles (1 villa available) – twin share – $8,995

• Villa with two queen beds (12 villas available) – single guest – $4,595