Platinum tickets for New South Wales' most anticipated new festival, the Horizontal Festival will go on sale on Friday 1 August.

Set in the picturesque surrounds of Centennial Vineyard in Bowral, Horizontal Festival is more than just a food and wine celebration—its part concert, part degustation menu, part art show and part wine, craft beer and distillery tasting – it's a curated sensory journey. Over two unforgettable days guests will experience the very best of NSW regional produce, paired with world-class wine, beer and cocktails as well as art, design, music and culture.

For those wanting the ultimate festival experience, Platinum packages offer extra privileges and exclusive access on top of what is included in the General Admission pass.

Priced at $149 per person, Platinum tickets include:

• Priority entry
• Access to the exclusive Platinum tent
• Exclusive Platinum Tent wine tasting
• Welcome signature cocktail on arrival
• Lunch/dinner package with on site vendors valued at $50
• Pre sale access to Masterclass bookings

A stellar lineup of chefs and standout regional producers has been confirmed for the inaugural event.

Food lovers can look forward to the signature Masterclass lineup led by one of Australia's most acclaimed chefs, author, food ambassador and TV personality, renowned chef Mark Best. Mark will be joined by other key food identities such as Simon Evans of Bangalay Dining, an acclaimed chef recognized for his inventive dishes and commitment to local foraged flavors. The full masterclass program will be available for booking from 29 August (pre-sale on 26 August for platinum ticket holders).

“The Horizontal Festival is an exciting way to bring people closer to the richness of NSW producers while sharing how we can reimagine Australian dining in a festival setting,” said Mark Best.

NSW Minister for Jobs and Tourism Steve Kamper said “The Minns Labor Government is proud to back major events in our regions like Horizontal Festival to drive visitation across the state, support local jobs, and boost businesses that rely on our growing visitor economy. NSW is world-renowned for its outstanding food and wine, and agritourism is a rich opportunity for regional growth. Horizontal Festival brings together all the elements of our incredible producers, musicians, and artists in one of the state's most stunning locations for a celebration of everything special about NSW that is not to be missed.”

Festival guests will also enjoy the opportunity to taste, browse and buy from a curated list of standout producers including Franquette Creperie, Dharawal Distillery, Dawning Day Wines, Morella Grove, Grant Harley Seafood & Narooma Oysters, Bowral Honey Farm, Apple Thief Cider, Lerida Estate Wines, Eureka Distillery, Red Ground Truffles, Trolleyd, Cupitts Estate, Lord Howe Island Distillery, La Bastide, 1910 Ironworks, Millsheds, Graze Southern Highlands, Winding Road Distillery, Centennial Wines and the Nighthawk Diner. More vendors will be announced shortly via www.horizontalfestival.com.au

Complementing the culinary showcase, festivalgoers can look forward to many musical performances inside the varietal tents as well as an outdoor concert stage performance by high-energy blues and roots band 19 Twenty, bringing vibrant live music to both the Saturday night and Sunday morning sessions.

Horizontal Festival is supported proudly by the NSW Government through its tourism and major events agency, Destination NSW.

Destination NSW is the lead agency for the visitor economy in the NSW Government – its champion and voice. Driving a whole-of-government approach to growth, Destination NSW shapes the sector through strategic research, policy leadership, stakeholder engagement, commercial partnerships, and targeted investment in experiences, business support, marketing, and events.

Festival Details
Where: Centennial Vineyards, Bowral, Southern Highlands, New South Wales.
When: Saturday 4 October - Sunday 5 October 2025
Session Times: Day – 12:00pm - 4pm, Evening - 5:30pm–9:30pm
Ticket Price: $59 General Admission and $149 Platinum packages.

Platinum tickets for the Horizontal Festival are available at at experiencenaturegroup.com.au. General admission tickets are available at ticketmaster.com.au. Parking and buses are also available to book through Ticketmaster. For all festival information, program highlights, ticket sales, and the latest updates, visit the official Horizontal Festival website at www.horizontalfestival.com.au.  

Meet the Culinary Talent

• Mark Best s one of Australia's most acclaimed chefs and a true pioneer of contemporary Australian cuisine. Born in South Australia, Mark began his working life as an electrician in the gold mines of Western Australia before discovering his passion for cooking at age 25. He commenced a culinary apprenticeship at Sydney's Macleay Street Bistro in 1990, where he developed a love for French food. In 1995, Mark won the Josephine Pignolet Award for Sydney's best young chef and opened his first restaurant, Peninsula Bistro in Balmain, earning enthusiastic reviews. Mark expanded his experience by working at Michelin-starred restaurants in France and the UK, including time at L'Arpège in Paris and Le Manoir aux Quatre Saisons in the UK. In 1999, he opened the acclaimed Marque restaurant in Sydney, which would go on to achieve three consecutive years in the San Pellegrino World's 50 Best Restaurants and ten years with three hats in The Sydney Morning Herald Good Food Guide. Mark's newest venture is the reimagining of Infinity at Sydney Tower to Infinity by Mark Best launching on August 13. From 81 floors above the city, Infinity by Mark Best offers a world-class dining experience featuring a contemporary Australian menu focused on provenance, storytelling, and an all-Australian wine list.
• Simon Evans Simon burst into the local scene as the chef/owner of Caveau Restaurant in Wollongong in 2015 wining a chef hat in each year it was open. He then partnered with Michelle Bishop at Bangalay Luxury Villas in Shoalhaven Heads bringing a coveted hat to this beachside luxury stronghold. He brings local foraged flavours to all his dishes and today shares one of his favourite from the hibachi grill – Slow cooked kangaroo tail, mushrooms, picked muntries and yarrow. This will be paired with a NSW red wine.