DINNER
Wednesday 11th December, 2019
RACV
Compressed watermelon, Persian fetta, pistachio crumbs
Turkey and brie pastry bites, apricot relish
2008 Champagne Bollinger La Grande Année Brut, Ay
66% Pinot Noir, 34% Chardonnay vinified in aged wood, alcoholic and malolactic fermentations in barrel, 9 plus years on lees, 8g/l, pH 2.92
NV Champagne J. Vignier ‘Ora Alba’ Brut Grand Cru Blanc de Blancs
100% Chardonnay Cramant, Oiry & Chouilly Grand Crus, Full mlf with six years on lees, 65% 2009 balance 2010/11, 5g/l
Snapper ceviche
2002 Leo Buring Eden Valley Riesling, Eden Valley South Australia
2002 Leo Buring Clare Valley Riesling, Clare Valley, South Australia
2008 Dopff & Irion Schoenenbourg Grand Cru Riesling, Alsace
Roasted duck breast, duck pastilles, fondant potato, celeriac puree
2008 Curly Flat Pinot Noir, Macedon Ranges
2006 Grands Echezeaux Grand Cru, Domaine Mongeard Mugneret, Burgundy
2006 Clos de la Roche Grand Cru, Domaine Louis Remy, Burgundy
L’artisan timboon extravagant triple cream, L’artisan fermier,
fig paste, muscatels, crackers, crusty bread rolls
1994 Seville Estate Shiraz, Yarra Valley
1994 Penfolds Grange Bin 95 Shiraz
Individual Bûche de Noël
1996 Château Coutet 1er Cru Classé, Barsac Sauternes
Majority Sémillon with smaller amounts of Sauvignon Blanc and Muscadelle
1997 Château Coutet 1er Cru Classé, Barsac Sauternes
Majority Sémillon with smaller amounts of Sauvignon Blanc and Muscadelle
Coffee, tea, herbal infusions and chocolate chunks
2011 Fonseca Vintage Port, Portugal