Wednesday 17thNovember, 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