LUNCHEON
Wednesday 13th November, 2019
RACV
Gin and pepperberry cured kingfish, goats curd, rosemary
Moroccan meatballs, pomegranate glaze
NV Champagne Mangin et Fils Blanc de Noirs Brut Nature, à Le Chȇne-La-Reine
100% Pinot Meunier
2014 Champagne Mangin et Fils Blanc de Noirs Brut Millésime, à Le Chȇne-La-Reine
100% Pinot Meunier
Reinspired prawn cocktail
2014 Craiglee Chardonnay, Sunbury
2014 Seville Estate Reserve Chardonnay, Yarra Valley
2014 Domaine Fourrey Chablis Premier Cru ‘Mont de Milieu’, Milly, Chablis
Herb crusted lamb, soft goats cheese, fennel, baby beets
2002 Yeringberg Cabernets, Yarra Valley
2002 Stefani Estate Cabernet Sauvignon, Yarra Valley
2002 Château Palmer 3eme Cru Classé, Margaux
(52% Cabernet Sauvignon, 40% Merlot & 8%Petit Verdot)
Tarago triple cream, Mepunga gruyere, fig paste, muscatels, crackers, crusty bread rolls
2013 Squitchy Lane ‘Peter’s Block’ Pinot Noir, Yarra Valley
2013 Felton Road Bannockburn Pinot Noir, Central Otago
(Composed of fruit from three vineyards in the Bannockburn sub-region)
2013 P. Dubreuil-Fontaine Pere & Fils Corton Grand Cru Perrieres, Côte de Beaune
Coffee, tea, herbal infusions and chocolate chunks
1986 Graham’s Quinta dos Malvedos Vintage Port, Douro Valley, Portugal