Better Off Red

Food, art and senses collide on a menu of crimson at Better Off Red, a long-lunch experience added to this year’s Night Feast program. 

A collaboration between Bosco and Blackbird, Better Off Red will transform the Brisbane Powerhouse lawn into an immersive dining and performance experience. This one-day-only event is curated by Bosco’s chef Mimmo Miceli and Blackbird Brisbane’s executive chef Jake Nicholson, promising diners flame-led flavour and pairings by d’Arenberg Wines. 

The three-hour shared dining experience features morsels such as beetroot-cured salmon, chorizo glazed in hard cider, rib-eye beef carved off the bone, wood-barbecued and cumin-spiced spring lamb, heirloom carrots and more. 

An arts program will unfold alongside the wine, Campari and Aperol cocktails, delighting diners with soaring opera and theatrical spectacle.

This unmissable and entirely new immersive experience awaits you, so reserve your place at the dining table here before it sells out.

Images one to three: Markus Ravik

Image four: Glenn Hunt