DINNER
Wednesday 9th October 2019
RACV
Crab stuffed gougeres
Cauliflower, leek and cheese mini pie
NV Champagne Augustin Cuvée CCXCI ‘Terre’, Premier Cru, Montagne de Reims
100% Pinot Noir younger vines dosage 0.5g/l
NV Champagne Augustin Cuvée CCCI ‘Feu’, Premier Cru, Montagne de Reims
100% Pinot Noir planted in the 1950’s to 1960’s dosage 1g/l
Carpaccio of Hiramasa kingfish, edamame, charred baby onions, squid ink tuille, sesame ponzu dressing
2009 Forstmeister Geltz Zilliken Riesling Saarburg Rausch Diabas, Mosel-Saar-Ruwer, Germany
2009 Tunkalilla Vineyard Eola-Amity Hills Riesling Oregon, USA
2009 Knight Granite Hills Riesling, Macedon Ranges
Roasted saddle of rabbit, crusted rack, caramelised baby carrot, braised cos lettuce
2011 Hospice de Beaune Pommard 1er Cru ‘Dames de la Charite’, Benjamin Leroux
2011 Curly Flat Pinot Noir, Lancefield
2011 Curly Flat ‘The Curly’ Pinot Noir, Lancefield
Le Jack by Yarra Valley Dairy, L’artisan Mepunga, baby figs, quince paste, crackers, crusty bread rolls
1999 Arpepe Terrazze Retiche di Sondrio ‘Pettirosso’, Lombardy, Italy
2015 Arpepe Valtellina Superiore Grumello ‘Rocca de Piro’, Lombardy, Italy
2015 Arpepe Valtellina Superiore Sassella ‘Stella Retica’, Lombardy, Italy
Eton Mess
2014 Château Doisy-Daëne 2eme Cru Classé, Barsac
2015 Château Doisy- Daëne 2eme Cru Classé, Barsac
Coffee, tea, herbal infusions and Chocolate chunks
1983 Stanton & Killeen Vintage Port, Rutherglen
1983 Dow’s Vintage Port, Oporto