Cocktail Making at MDC, King Street Wharf

Have a blast with our molecular cocktail connoisseur

Food and Drink
Meat District Co.

Meat District Co.

4k+ likes



10 - 80


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We love a cocktail making class and excited to be having you at Meat District Co. on King Street Wharf.

During the class you and your guests will learn the art of cocktail making. Taught by inhouse mixologist and molecular cocktail connoisseur Camilo Messa, you will be guided through the art of making your favourite cocktails in a fun and engaging environment! Ronan will personally show you how to make two traditional cocktails - one shaken, one mixed or muddled. If you have a preference please advise and we will see if we can work this into the mix

As an overview the package of $65pp offers the following
• A glass of sparkling on arrival
• Antipasto platter to share
• 90 minute hands on making class

The $95pp package also includes a main meal, where you can choose from:
- 250g Sirlion
- Lamb Hook (sous vide lamp rump)
- Cheeseburger
- Chicken burger
- Surf & Turf burger
- Vegetarian burger
- Half rack of beef ribs

Desserts can be added onto the package for an additional $5

We are always happy to tailor our packages and we look forward to your thoughts.

Participants must be 18 years old or older

This class is available on Request for groups of 10+.

Don't have a group of 10+ students? If you're happy to pay a higher price per person (total of $650 for the class), you can just Request to book this class for 10 students (and attend with fewer guests).

lightbulb_outline Suitable for

This class is popular for a hens party, team building activity, birthday, corporate event or Christmas party.


3/11 Lime St, Sydney NSW


Meat District Co.
Meat District Co.

We know how to throw a party!

4k+ likes

Whether it’s a small gathering or a large scale corporate or social event, we can cater your next event in style.

With a seated capacity of 220 and standing capacity of 250, Meat District Co is one of the most flexible venues on Darling Harbour.

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