Darling Glebe is giving Father’s Day the whole weekend, with five services from Friday lunch to Sunday dinner and a menu chef-restaurateur Jeff Schroeter would choose himself.

The restaurant has expanded the celebration to make it easier for families to find a time and date that suits everyone.

Schroeter will serve the Father’s Day menu he would choose himself across five services, accompanied by paired wine flights, a 500g MB10+ Wagyu upgrade and two rare 1997 Australian icons released from a new private collection and poured by the glass.

Guests can choose The Alibi at Friday lunch, The Early Edition on Friday evening, Father’s Day Eve on Saturday night, a special Father’s Day Sunday lunch opening or The Afterword on Sunday evening.

Schroeter’s four-decade career spans The Savoy in London, The Royalton in New York and some of Sydney’s most celebrated dining rooms. Along the way, he has cooked for fathers including King Charles III, Calvin Klein and Johnny Depp, as well as Queen Elizabeth II, Madonna and Anna Wintour.

Entrées include Oyster Rockefeller, steak tartare or roasted Moreton Bay bugs with ginger, herbs and garlic butter. Main courses include duck à l’orange with native citrus or Dijon-roasted Wagyu rump. Dessert brings The Ben Buckler whisky crème brûlée or steamed fruit cake with rum custard.

Jack Schroeter, Jeff’s son and Darling Glebe’s restaurant manager, said: “Dad has spent much of his career cooking in some of the world’s great kitchens.

“This Father’s Day, he’s created the menu he would choose from the other side of the pass. He’ll be cooking, I’ll be running the room, and the 500g World Steak Champion-winning Wagyu is exactly the sort of indulgence joyful disobedience was made for.”

Guests may add Joselito Ibérico Jamón Paleta as an opening course or replace the main with a 500g MB10+ Wagyu scotch fillet for one or two guests. The $380 Wagyu is grilled over Bertha charcoal and served with pommes dauphinoise, sautéed spinach and Béarnaise or Périgueux sauce.

The $70 per person Rakish Set features 2025 Soumah Single Vineyard Viognier, 2020 Domaine de Beaurenard Rasteau and NV Ramos Pinto Fine Tawny Port.

The $100 per person Well-Aged Delinquents brings together 2012 Marc Brédif Collection Réserve Vouvray, 2017 Jim Barry The McRae Wood Museum Release Shiraz and 1995 Lindemans Show Reserve Vintage Fortified.

Each flight includes a 150ml pour with entrée, 150ml with main and 75ml with dessert.

Darling Glebe will also introduce its new cellar within the cellar, a private family wine collection housed inside the restaurant’s growing cellar.

The collection was curated over 30 years by Jeff’s wife, the Sardinian heiress to a century-old Champagne cork manufacturing dynasty. Her grandfather patented the two-part Champagne cork construction. Rather conveniently, she also holds the keys.

To mark its debut, two rare Australian wines will be offered by the glass for The Brazen Pour: 1997 Henschke Hill of Grace Shiraz: $220 for 75ml or $430 for 150ml; and 1997 Wendouree Malbec Pressings: $85 for 75ml or $170 for 150ml. Both wines may be reserved in advance and are strictly limited.

“Some bottles spend too long being admired and not enough time being tasted,” said Jeff.

“A 1997 Hill of Grace or Wendouree is not an everyday pour. That is precisely why we are opening them by the glass. Father’s Day seems a very good reason to break the rules.”

After the meal, guests may reserve the $45 Whisky Encore. The tasting includes The Ben Buckler Single Malt Whisky, Morris Rutherglen Muscat Barrel Whisky and 1995 Lindemans Show Reserve.

Darling Glebe is open for dinner from 5pm Wednesday to Sunday and lunch from noon on Friday at 134A Glebe Point Road, Glebe. Learn more here.

Pictured main: Jack and Jeff Schroeter.