Nose To Tail and Gin Degustation

This popular venue - found in Adelaide's Stamford Plaza - invites guests to indulge in a five-course pork degustation paired with lavish gin cocktails.

Premium local ingredients will star at dinner, with a nose-to-tail dining philosophy also guiding the menu. La Boca's Argentinian-born chef Nicolas Arriola will introduce the meal.

Your first course is pork roll with Cajun and bourbon broth, to be served with a honeydew martini made with Applewood gin from the Adelaide Hills. Next comes pork cheek on cauliflower puree and apple relish; its fruity pairing is a Rhubarb Haven cocktail created with homemade syrup and Wild Gin from Kangaroo Island Spirits.

Third course is rolled suckling pig with figs and endive salad, complemented by La Boca's Night Flower: Adelaide Hills Distillery's 78 Degrees Gin, Mancino Bianco, lavender syrup, citrus and egg white. The final savoury dish for the night will be pork belly marinated with stout and served with smashed chive potato. The Mad Hatter cocktail is its match - ingredients include gin, absinthe and passionfruit.

Finish on a sweet note with a strawberry and lavender pistachio shortcake alongside vanilla gelato, and a blueberry cocktail also starring 78 Degrees gin.