DINNER

Wednesday 8^th December 2021

RACV

Fig, rosemary and balsamic tartare, ash crisp, lemon mayo, shiso

Crab and L’artisan Gruyère rarebit

Polenta chip, roasted striploin, aioli, basil

2013 Champagne Louis Roederer Brut, Reims

70% Pinot Noir from Verzy, 30% Chardonnay 39% vinified in oak, 27% malolactic fermentation, dosage 9g/l

2013 Champagne Louis Roederer ‘Cristal’ Brut, Reims

A blend of 45 ‘exceptional lieux-dits’ 33% each of la Vallée de la Marne, la Montagne de Reims & la Côte des Blancs

60% Pinot Noir & 40% Chardonnay, 32% vinified in oak, dosage 8g/l, No MLF

Salad of grilled green tomato, torn mozzarella, shaved wagyu bresaola, sourdough crisp

2012 Craiglee Chardonnay, Sunbury

2012 Seville Estate Reserve Chardonnay, Yarra Valley

2012 Alex Gambal Puligny Montrachet 1er Cru ‘Les Enseigneurs’ Burgundy

Confit of Yarra Valley Ocean trout, crispy skin, beetroot gel, puffed quinoa,

Mt zero smoked olive oil 

2017 Domaine Andre Kientzler Gewürtztraminer Osterberg Grand Cru Alsace

2017 Domaine Andre Kientzler Gewürtztraminer ‘Lieu-dit Hagueneau’ Alsace

2008 Maison Trimbach Gewürtztraminer ‘Cuvée des Seigneurs de Ribeaupierre’ Alsace

Lamb rack, spiced lamb and burghal cigar, barberry labneh, 

Moroccan carrot and feta salad, sumac foam, mint

2005 Vinã Haras de Pirque ‘Albis’ Cabernet Sauvignon & Carmenere (20%), Antinori, Upper Maipo Valley, Chile

2005 Château La Tour Haut-Brion, Graves Cru Classé, Graves, Bordeaux 

42% Cabernet Sauvignon & 35% Cabernet Franc & 23% Merlot (This is the final wine from this property)

2005 Yeringberg Cabernets Yarra Valley

Paris Creek Triple Cream Brie, Maffra clothed cheddar, Barossa Bark salt and pepper crackers, walnut bread, quince puree, Baby figs

2006 Delas Frères Côte Rôtie ‘Seigneur de Maugirons’, Côtes Brune et Blonde, N. Rhone 

2006 Delas Frères Hermitage ‘Les Bessards’, N. Rhone

2006 Tyrell’s Four Acre Vineyard, Hunter Valley

Peach & red berries tart

1968 Moulin Touchais, Côteaux du Layon, Loire Valley

1979 Moulin Touchais, Côteaux du Layon, Loire Valley

Tea, coffee and petit fruit mince tartlets

2004 Fonseca Guimaraens Vintage Port, Oporto

Wednesday 17^thNovember, 2021

Charred cauliflower arancini, toasted almond sauce, shaved parmesan

Lobster roll

2008 Champagne Le Brun De Neuville Grand Vintage Brut, Côte de Sèzanne

96% Chardonnay, 4% Pinot Noir, dosage -8g/l

2011 Champagne J. Vignier Blanc de Blancs ‘Silexus Sezannensis’ Extra Brut

Grand Cru, Côte de Sèzanne 100% Chardonnay, dosage 5g/l

Steamed purple asparagus, poached duck egg, bacon crumb, chive hollandaise

2016 Alain Geoffroy Chablis

2014 Toolangi Vineyards Block F Reserve Chardonnay, Yarra Valley

2012 Curly Flat Chardonnay, Macedon Ranges

Grass fed porterhouse, pressed beef cheek, bone marrow, celeriac, onion flowers and jus

2009 Chateau Tahbilk Cabernet Sauvignon

2010 Château Ferran Grand Vin de Graves, Pessac-Léognan

60% Merlot balance composed of Cabernet Sauvignon & Cabernet Franc

2010 Château Ramage La Batisse Cru Bourgeois, Haut-Médoc AC

(52% Cabernet Sauvignon, 40% Merlot & 8% Petit Verdot)

Nimbin Valley triple cream, Section 28 Monforte,

Barossa Bark salt and pepper crackers, walnut bread, quince puree, baby figs

2010 Yeringberg Pinot Noir, Yarra Valley

2001 Domaine Jean-Michel Gaunoux Pommard ‘Les Perrières’ Côte de Beaune

2002 Domaine Doudet-Naudin Beaune 1er Cru ‘Perrières’ Côte de Beaune

Coffee, tea, herbal infusions and chocolate chunks

1990 Taylor’s Late Bottled Vintage Port

Rare roast beef, mini baguette, horseradish cream, soused shallot, celery leaf

Truffled mushroom arancini, aioli, grated pecorino

NV Champagne J. Vignier Blanc de Blancs Grand Cru ‘Ora Alba’, Cramant, Oiry & Chouilly

Predominantly 2009 with portions of 2010 & 2011.  Six years on lees with 5 g/l dosage

2004 Champagne Krug ‘Luminous Freshness’, Reims

39% Chardonnay, 37% Pinot Noir & 24% Pinot Meunier released after 12 years in the cellars

Chilled Salmon gravlax lasagne, baby beets, red mizuna, lemon vinaigrette

2014 Banyandah Pinot Gris, Macedon, Vic.

2014 Curly Flat Pinot Gris, Macedon, Vic.

2012 Mader Pinot Gris, Alsace, France

Braised beef shortrib, parsnip cream, potato fondant, charred baby onion, carrot, fried shallot

2000 Dowie Doole Shiraz, McLaren Vale,  SA

2000 Saltram ‘The Eighth Maker’ Shiraz, Barossa Valley, SA

2004 Shadowfax ‘Pink Cliffs’ Shiraz, Heathcote, Vic.

Milawa Gough’s Bay Brie, Maffra Clothed Cheddar, crackers, crusty bread, quince puree, baby figs

2013 Fletcher Wines Barbaresco, Piemonte, Italy

2012 Fletcher Wines Barolo, Piemonte, Italy

2012 Vietti ‘Castiglione’ Barolo, Piemonte, Italy

Coffee, tea, herbal infusions and chocolate chunks

Dandelion Vineyards ‘Legacy of Australia’ Pedro Ximénez, Barossa Valley, SA

DINNER

Wednesday 14^th April 2021

RACV

Jamon wrapped cantelope, fresh basil

NV Champagne J. Vignier Ora Alba Grands Crus Blanc de Blancs

100% Chardonnay from Cramant, Oiry & Chouilly based on 2009 with some 2010 and 2011 six years on lees Dosage 5g/l

NV Champagne Diebolt-Vallois Prestige Brut Grands Cru Blanc de Blancs

100% Chardonnay from Cramant, Chouilly & Le Mesnil sur Oger. A blend of three vintages aged in oak Dosage 3-5g/l

Scallops, confit potato, sauteed vegetable, orange segments and orange beurre blanc

2009 Craiglee Chardonnay, Sunbury

2009 Chablis Grand Cru ‘Valmur’, Domaine Francois Raveneau

2009 Oakridge Estate Chardonnay, Yarra Valley

Crispy duck breast, asparagus two ways, sweet potato, bacon and almond crumb

2013 Corton Grand Cru ‘Clos du Roi’, Domaine P. Dubreuil-Fontaine

2013 Tolpuddle Pinot Noir, Richmond, Tasmania

2013 Moorooduc Estate ‘The McIntyre Vineyard’ Pinot Noir, Morn. Pen.

Warrnambool cheddar, L’artisan extravagant triple crème, crackers, crusty bread, quince puree, fig jam

2006 Tyrell’s 4 Acre Shiraz, Hunter Valley 

2005 Domaine du Vieux Lazaret ‘Cuvee Exceptionnelle’ Châteauneuf du Pape, Rhône Valley 1500ml

2005 Domaine de la Solitude ‘Réserve Secrète’ Châteauneuf du Pape, Rhône Valley 

Baked pear tart, burnt butter frangipane, caramelised pecan

2003 Marc Brédif Vouvray, Loire Valley, France

2003 Moulin Touchais, Coteaux du Layon, Anjou, Loire Valley, France

Coffee, tea, herbal infusions and Chocolate chunks 

1975 Yalumba ‘Vintage Port’, Barossa Valley

LUNCHEON

Wednesday 10^th March, 2021

Gin and pepperberry cured kingfish, goats curd, rosemary

Slow cooked beef pie, mushy pea topping

NV Champagne Valentin Leflaive Blanc de Blancs Extra Brut, Côte des Blancs

100% Chardonnay, Base wine 2010 70% 10 months in steel 30% old wood, , 12.5% a/v. dosage 4.5 g/l

NV Champagne Augustin Cuvée CCXIV 1er Cru Extra Brut ‘Air’, Montagne de Reims

50% Chardonnay & 50% Pinot Noir fermented in Amphora and old oak 0.4g/l

Autumn salad of baby beets, crisp salmon skin, chocolate soil

and buerre noisette icecream

2009 Tyrell’s Single Vineyard HVD Semillon, Hunter Valley

2009 Tyrell’s Stevens Semillon, Hunter Valley

2009 Tyrell’s Vat 1 Semillon, Hunter Valley

Two point lamb rack – pecorino and herb crusted lamb shoulder, colcannon, peas

1995 Yarra Edge Cabernets, Yarra Valley

1999 Craiglee Cabernet Sauvignon, Sunbury

2001 Chambers Rosewood Vineyard Cabernet Sauvignon, Rutherglen

Tarago triple cream, Pyengana cheddar, muscatel grapes, crackers,

crusty bread, quince paste

1958 Seppelts Chalambar ‘Burgundy’, Great Western

1997 Ralph Fowler Shiraz, Limestone Coast, SA

1998 Majella Shiraz, Coonawarra, SA

Coffee, tea, herbal infusions and chocolate chunks

McWilliams Show Reserve 25YO Tawny Port 500ml.

LUNCHEON

Wednesday 10^th February, 2021

Sweet corn empanada, chimichurri

Lamb Fataya, smoked minted yoghurt

NV Champagne Castelnau, Reims

Predominantly Chardonnay with Pinots Noir & Meunier 

2008 Champagne Le Brun de Neuville Grand Vintage Blanc de Blancs, Sézanne

96% Chardonnay, 4% Pinot Noir 12.0 alc/vol

Confit salmon with avocado and prawn, fennel, roe and chive dressing

2015 Klein Constantia Estate Chardonnay, Constantia, South Africa

2015 Eileen Hardy Chardonnay, Padthaway SA

2015 Xanadu Chardonnay, Margaret River WA

Beef two ways, potato fondant, celeriac puree, jus

2013 Château Thivin Côte de Brouilly, ‘Clos Bertrand’, Beaujolais

2013 Château Thivin Côte de Brouilly, ‘Les Griottes de ‘Brulhie’, Beaujolais

2013 Château Thivin Côte de Brouilly, ‘Les Sept Vignes’, Beaujolais

L’artisan Marcel, L’artisan Mepunga Gruyere, fig jam, macerated baby pear, crackers

2005 Geoff Weaver Lenswood Riesling

2005 ‘Le Dragon’ Riesling, Josmeyer, Alsace

2003 Grosset Watervale Riesling

Coffee, tea, herbal infusions and chocolate chunks

1992 Stanton & Killeen ‘Jack’s Block’ Vintage Port

DINNER

Wednesday 13th January, 2021

Ham & pea fritter, citrus fraiche & pickled apple. Chicken & leek petit pie

NV Champagne Diebolt-Vallois Blanc de Blancs, Cramant
(100% Chardonnay, grapes from Cuis, Chouilly, Epernay and Cramant, blend of two vintages, dosage 3-5 g/L)

Tuna tartare, salmon roe, & tomato dressing, gribiche cream & frisée salad

2006 Tahbilk “1927 Vines” Marsanne, Nagambie, VIC
2012 Yeringberg Marsanne/Rousanne, Yarra Valley, VIC
2013 Yangarra “Roux Beauté” Rousanne, McLaren Vale, SA

Suzette glazed Duck breast, duo of carrot, Jamon croquettes
2004 Azelia Barolo DOCG, (Castiglione Falletto and Serralunga d’Alba), Piedmont 2004 Poderi Colla Barolo Bussia “Dardi Le Rose” DOCG, Piedmont
2011 Sottimano Barbaresco “Curra” DOCG, Piedmont

Washed rind & hard cheese, nuts & quince paste, crispbread & lavosh

2000 Pepper Tree Grand Reserve Cabernet Sauvignon, Wrattonbully, SA
2002 Howard Park Cabernet Sauvignon, Great Southern and Margaret River, WA
2005 Ch Durfort-Vivens, 2me cru classe, Margaux

Vanilla panna cotta, strawberry & mint salad, pistachio cigar

2009 Ch Suduiraut “Lions de Suduiraut”, Sauternes
2008 Ch Lafaurie-Peyraguey, 1er cru classe, Sauternes

Tea, coffee and petit fours

DINNER

Tuesday 8^th December, 2020

Smoked salmon blini

Due Arancini al formaggio

2012 Champagne Bollinger La Grande Année Brut, Ay

65% Pinot Noir, 35% Chardonnay vinified in aged wood, alcoholic and malolactic fermentations in barrel, 9 plus years on lees, 8g/l

2008 Champagne Dom Pérignon Brut, Hautvillers 

A blend of Grand cru -Aÿ, Bouzy, Verzenay, Mailly, Chouilly, Cramant, Avize, Le Mesnil & Premier cru Hautvillers, 

50% Pinot Noir & Chardonnay, Dosage 5g/l

Seared kingfish, Japanese salad, whipped avocado & soy infusion

1987 Brown Brothers King Valley Riesling, Milawa, Victoria

2002 Peter Lehmann Reserve Riesling, Eden Valley, South Australia

1998 Dopff & Irion Schoenenbourg Grand Cru Riesling, Alsace

Eye fillet, foie gras mousse, thyme fondant, celeriac & apple remoulade, red wine jus

1972 Wynns Black Label Cabernet Sauvignon, Coonawarra, South Australia

1978 Château Cissac, Cru Bourgeois, Haut Medoc, Bordeaux

1993 Bowen Estate Cabernet Sauvignon, Coonawarra, South Australia

Le Dauphin Petit Double-Crème

Jack’s Club English Farmhouse Cheddar

2010 Curly Flat “The Curly” Pinot Noir, Macedon Ranges, Vic.

2006 Domaine Taupenot-Merme Mazoyeres-Chambertin Grand Cru, Côte de Nuits, Burgundy

1999 Domaine Doudet-Naudin Savigny-les-Beaune 1er Cru Les Gravains, Côte de Beaune, Burgundy

Warm Christmas pudding, aromatic brandy anglaise & ice cream

Private Barrel Muscat, North East Victoria

Tea, coffee and petit fruit mince tartlets