Wild Game Dinners…
A private dining experience for you and your friends
Events at Hill House
Welcome to Hill House—our home and headquarters in the heart of the Texas Hill Country, just outside Fredericksburg.
Set among beautiful countryside with extraordinary 40-mile views, Hill House is where Mike Robinson, Jon Coates and their guests come together to celebrate wild food, open-fire cooking and true field-to-fork hospitality.
Throughout the year, we host an exclusive collection of intimate dining events, hunting and butchery courses, private group experiences and corporate retreats.
These are deliberately small, personal events. Guests cook alongside our chefs, learn skills honed over decades and enjoy exceptional wild food in the relaxed surroundings of our home.
Hill House Experiences
Intimate wild-game dinners
Whitetail deer stalking, preparation and cookery
Wild-game butchery and cooking days
Private Hill House takeovers
One- and two-day corporate experiences
Places are limited, and several experiences are offered only a handful of times each year.
Wild-Game Dinners at Hill House
An intimate and interactive Hill Country dining experience in association with members of Signor Vineyard
Friday 20th November 2026
Each dinner is limited to just 20 guests and features five courses accompanied by wines from SIGNOR vineyard. Many evenings are created in collaboration with the featured winery, giving guests the opportunity to discover exceptional wines alongside a seasonal wild-game menu.
Dinner is prepared by AXIS Head Chef Jon Coates and hosted by restaurateur and Chef, Mike Robinson.
These are not conventional restaurant dinners. Guests are invited to arrive a little early, step into the kitchen and become part of the experience. Join in with the final preparations, discover new culinary techniques or simply enjoy a glass of chilled rosé while taking in the 40-mile views from the terrace.
Much of the cooking takes place in our open-fire Gaggenau kitchen, where guests can watch each course come together over flame and charcoal.
Dinner is served at one long communal table, creating a relaxed and convivial evening shared with fellow lovers of food and wine.
Mike owns a Michelin-starred restaurant in London—and during an evening at Hill House, you will understand why.
The Menu
SNACKS
Quail Scotch Egg - Bois Boudran
Axis Deer Lollipops - Oxford sauce
Saltimbocca Wild Boar Chops - Caramelized apple
Salt Snapper Croquette - Red pepper purée
STARTER
Pumpkin & Parmesan Velouté
Mike’s focaccia, truffled mascarpone
FISH COURSE
Louisiana Shrimp & Crab Tart
Shellfish reduction, pickled lemon, cucumber & dill
MAIN COURSE
Wild Texas Venison Wellington
Pomme purée, glazed shallot, Bordelaise sauce
DESSERT
Valrhona Chocolate Crémeux
Malt ice cream, crystallized pecans, cocoa nibs
COFFEE & PETIT FOURS
$375 per guest, including wine with each course.
Important Information
Because we work with a very small kitchen team and create menus centred around wild game, these dinners are not suitable for vegetarian or vegan guests.
Menus shown are examples and are subject to seasonal changes.
Wild-Game Dinners at Hill House
An intimate and interactive Hill Country dining experience in association with members of Signor Vineyard
Saturday 21st November 2026
Each dinner is limited to just 20 guests and features five courses accompanied by wines from SIGNOR vineyard. Many evenings are created in collaboration with the featured winery, giving guests the opportunity to discover exceptional wines alongside a seasonal wild-game menu.
Dinner is prepared by AXIS Head Chef Jon Coates and hosted by restaurateur and Chef, Mike Robinson.
These are not conventional restaurant dinners. Guests are invited to arrive a little early, step into the kitchen and become part of the experience. Join in with the final preparations, discover new culinary techniques or simply enjoy a glass of chilled rosé while taking in the 40-mile views from the terrace.
Much of the cooking takes place in our open-fire Gaggenau kitchen, where guests can watch each course come together over flame and charcoal.
Dinner is served at one long communal table, creating a relaxed and convivial evening shared with fellow lovers of food and wine.
Mike owns a Michelin-starred restaurant in London—and during an evening at Hill House, you will understand why.
The Menu
SNACKS
Quail Scotch Egg - Bois Boudran
Axis Deer Lollipops - Oxford sauce
Saltimbocca Wild Boar Chops - Caramelized apple
Salt Snapper Croquette - Red pepper purée
STARTER
Pumpkin & Parmesan Velouté
Mike’s focaccia, truffled mascarpone
FISH COURSE
Louisiana Shrimp & Crab Tart
Shellfish reduction, pickled lemon, cucumber & dill
MAIN COURSE
Wild Texas Venison Wellington
Pomme purée, glazed shallot, Bordelaise sauce
DESSERT
Valrhona Chocolate Crémeux
Malt ice cream, crystallized pecans, cocoa nibs
COFFEE & PETIT FOURS
$375 per guest, including wine with each course.
Important Information
Because we work with a very small kitchen team and create menus centred around wild game, these dinners are not suitable for vegetarian or vegan guests.
Menus shown are examples and are subject to seasonal changes.
