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