About this event
What to expect
For Día de los Muertos, Barro is teaming up with rock star Sydney chef Pete Campbell (Pigmary, ex-Poly, ex-Quay) and Praeter Wine's Matt Large for a limited ticketed event on Tuesday 3 November.
Día de los Muertos (Day of the Dead) is one of Mexico's most recognisable holidays. Held annually on 1 and 2 November, it's when families and friends honour loved ones who have passed with ofrendas (offerings in altars), marigolds, food and music.
It's a deeply significant day for Alejandro Huerta and Galia Valadez of Adelaide wine bar and Mexican hotspot Barro.
Originally from Mexico City, Alejandro and Galia are marking the day with their Australian friends, including chef Pete Campbell – who trained under the famed Peter Gilmore at Sydney's Quay – and is now head chef at Pigmary. He met Alejandro and Galia in Sydney, and the three quickly became close friends.
Alejandro and Pete's six-course Day of the Dead feast will feature matched wines from Praeter Wine in a room dressed for the occassion.
What: Six-course Día de los Muertos menu by Pete Campbell and Alejandro Huerta matched with Praeter wines When: Tuesday 3 November, from 5pm Where: Barro, 30 Rosina St, Adelaide
Accessibility
- Wheelchair access
- Accessibility information available from the organiser