UMAMU Estate x Cheekys Collab: A Halloween Wine Dinner to Remember
UMAMU Estate celebrated its inaugural Halloween Wine Dinner on 31st October 2025 and it was a real treat.
Joining forces with Cheekys Pizza + Bar in Sydney for a night of food, wine, and fun. The event – dubbed the UMAMU Estate x Cheekys Collab Halloween 2025 – bringing together guests for an adventurous evening of gourmet pizzas paired with UMAMU’s award-winning wines.
"I have been celebrating Halloween since my uni days and it was wonderful to celebrate this one with some of you. Thank you Suz and friends for coming to share stories, laughter and memories with us over good food and wines. It was the perfect excuse to gather and enjoy some balance and contentment together. It was so much fun."
"At UMAMU, we love our adventurous food and wine pairings, and the Halloween dinner was a wonderful way to celebrate that spirit. We can’t wait to bring you more of these cosy, delicious evenings in 2026.”
With smiles all around, UMAMU’s first Halloween dinner was a perfect blend of flavour, friendship, and festive flair. A new tradition in the making.
Thank you Cheekys Wine Bar for hosting us and for your yummy pizzas with creations inspired by friends Manu Feildel, Clarissa Feildel and Charmaine. We paired Manu's inspired tartiflette with our Chardonnay 2019. Charmaine's gluten vegan curried pumpkin for Halloween pizza with our rerelease Semillon Sauvignon Blanc 2005 and Clarissa's inspired hoisin duck pizza with our Cabernet Franc 2016.
The menu was a creative spin on both Australian and international flavours.
Entrée
Crispy Calamari spiced with black pepper & chilli salt, served with fermented chilli aioli, paired with UMAMU Estate Sparkling MacAnn 2019.
Mains
Three signature pizzas: Manu Feildel’s Tartiflette Pizza with UMAMU Estate Chardonnay 2019; Charmaine’s Gluten-Free Curried Pumpkin Pizza with UMAMU Estate Semillon Sauvignon Blanc 2005; and Clarissa Feildel’s Peking Duck Pizza paired with UMAMU Estate Cabernet Franc 2016.
Dessert
Italian Pavlova with raspberry sorbet, wattle seed syrup & whipped mascarpone, paired with UMAMU Estate Cane Cut Sauvignon Blanc 2014.