THREE-COURSE DINNER – UKARIA 24

Saturday 17 October 2020  |  7:30PM

This event will be postponed to 2021 due to the current COVID-19 crisis.

Tourism Minister Simon Birmingham recently said that our international borders are likely to remain closed until the end of the year, preventing our ability to present any international artists in 2020.

For the first time since opening in 2015, we will have an entire concert season without our flagship weekend event: UKARIA 24 will not take place on Friday 16–Sunday 18 October this year. Three international artists were set to be joining us for this special event – Lawrence Power (curator/viola/violin), Torleif Thedéen (cello) and Simon Crawford-Phillips (piano) – along with students from the Australian National Academy of Music (ANAM).

The good news is that we are currently working with all the musicians to reschedule the event to 2021 unchanged: where possible, the line up and program will remain the same. The weekend we have currently flagged as a possibility is Friday 24–Sunday 26 September 2021.

To our patrons who have already booked tickets to any of the concerts, or a Weekend Pass, we encourage you to keep your tickets, as they will automatically be transferred over to the new date as soon as it is confirmed. As always, you'll also have the option to log in to your account at any time and request a full refund, a gift voucher credit (valid until 31 December 2022), or gift your tickets back to UKARIA as a tax-deductible donation. If you have any questions, or experience any difficulties logging into your account, please don't hesitate to contact us on (08) 8227 1277.

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THREE-COURSE DINNER

A talented hospitality team from Adelaide Oval have developed new dishes and flavour combinations for UKARIA, drawing inspiration from the Adelaide Hills region. A variety of herbs and organic leafy vegetables are grown in our very own kitchen garden, which is also home to edible flowers such as nasturtium and pansy, adding a splash of natural colour to our desserts.

Our chefs work closely with passionate gardeners to create a three-course culinary journey using only the finest seasonal produce.

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