Stallholder

The Glass House

The Glass House

Winter Feast
15–17, 21–24 June

Seasoned UK chef David Ball will be stuffing savoury donuts (made by Imago Bakery) with all manner of tasty ingredients: Woodbridge hot smoked ocean trout with saffron cream cheese and ikura (red caviar); Tasmanian black truffle and Coal River camembert with wild mushroom; and chicken liver parfait with local cherry and balsamic glaze.

SEASON PASS
Seven-night ticket with priority entry
$50 + booking fee
Under 16s free with registration

DOOR SALES
Friday 15 + Saturday 16 June, 4–11pm, $10
Sunday 17 + Thursday 21 June, 4–10pm, $10
Friday 22 + Saturday 23 June, 4–11pm, $20
Sunday 24 June, 4–10pm, free

Free after 8pm nightly, and for under 16s accompanied by a parent or guardian