Robata’s Whisky & Wagyu returns for another unforgettable long lunch, bringing together two icons of Japanese culinary culture in one indulgent afternoon.

In Japan, the rich marbling of wagyu and the complexity of whisky are a celebrated pairing, where bold umami flavours meet smooth, layered drams. For one special Saturday, we’re honouring that tradition with a four-course menu showcasing exceptional Black Opal Wagyu curated by Head Chef Lily McGrath, paired with world-class pours from Nikka Whisky.

Hosted by Nikka Brand Ambassador Marcus Parmenter alongside the San Telmo Group’s in-house whisky expert Phoenix Rain, the afternoon includes two crafted cocktails, curated whisky pairings, and an engaging information session exploring the craft, heritage, and flavour behind these remarkable producers.

Expect smoky grills, beautifully marbled wagyu, and some of Japan’s most celebrated whisky served with Robata’s signature energy and fire. A bold, flavour-filled celebration for lovers of great food, great whisky, and long lunches done properly.

Date: Saturday 16 May

Time: 12:30pm

Tickets: $190pp – includes a 4-course wagyu menu, two cocktails, whisky pairings, and guided tasting.

Please note this event is allocated seating with communal tables. Due to the nature of this event we are unable to cater to any dietary requirements or allergies. The menu also includes a selection of paired whisky which cannot be substituted.

Cancellation with less than 72 hours notice will receive a restaurant credit to use in house, cancellation with less than 24 hours notice will not be refunded or credited. Have a question? Email us at info@robata.melbourne.