Dave O'Higgins, Tenor and Soprano sax. Live Dinner and Jazz @ The Wine Rooms

We are pleased to annouce Dave O'Higgins and Quatet to The Wine Rooms for our next Live Dinner and Jazz Evenings!

This is your chance to come enjoy dinner and jazz in this intimate setting with only 22 seats available, a 3 course dinner is included with this evenings menu displayed below. 

Read on to understand more about this world renowed performer - 

“O’Higgins plays with quite exceptional fluency and his fund of ideas never runs out.”The Observer

Dave O’Higgins’ tenor and soprano sax sounds are highly personal and recognisable, with a clear sense of melodic development and adventure. 

A popular performer with the public, with an excellent sense of pacing and presentation, he has a wide palette from Charlie Parker, Dexter Gordon, John Coltrane, Joe Henderson through to Stanley Turrentine and Michael Brecker. 

He has relentlessly pursued artistic and sonic exploration and development with a deep respect for the tradition of the music.

Dave has worked with some of the world’s finest musicans, including: Joey Calderazzo, Joe Locke, Dave Kikowski, Eric Alexander, Grant Stewart, Max Ionata, Phil Dwyer, Adam Nussbaum, Joe Lovano, Phil Woods, Jimmy Smith, Nancy Wilson, Peggy Lee, Kurt Elling, Wayne Shorter, Eddie Gomez, Billy Childs, Abdullah Ibrahim, Chico Chagas, Stephane Grappelli, Michel Legrand. 

He has released 20 CDs as leader to date. He also wrote and produced the last Matt Bianco album, “Gravity”.

Also on the CV: Frank Sinatra (the last London appearance - a week at the Royal Albert Hall in 1992) and a tour and album with Ray Charles (Strong Love Affair).

“His professional presentation was an object lesson to the amateurishness of local players.  His musicianship seemed boundless.  Like his friend Martin Taylor did last year to our guitarists, Dave O’Higgins did to our sax players – gave them new and exciting challenges.  And gave us mere listeners an exceptional night.” ADELAIDE ADVERTISER, AUSTRALIA

“O’Higgins plays with quite exceptional fluency and his fund of ideas never runs out.” THE OBSERVER

Menu

Table Snacks

Rosemary Foccacia, Gordal Olives, Roasted Chickpea Hummus

Then

Daube of Local Venison 

Roasted Chestnuts, Celeraic and Red Wine Sauce 

OR

Pan Roasted Cod

Creamed Winter Broccoli, Woodland Musrroms and Parmesan Cream Sauce

To Finish 

Passionfruit Panna Cotta

Toasted Marshmellow, Passionfruit Sorbet

Or

Apple and Blackberry Crumble

Vanilla Ice Cream 

(all allergys and dietary requirments catered for with prior notice)