DINNER
Tuesday 8th 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