LUNCHEON

Wednesday 9th November 2022

RACV

Moorish Crab vol au vents
Pork and Beef polpette roll, salsa verde and parmesan

2011 Heemskerk Abel’s Tempest Chardonnay Pinot Noir
Chardonnay, Pinot Noir, Sauvignon Blanc

NV Helene Beaugrand Champagne Rose ‘Le Rose Henriette’
Montgueux, Cote des Bar, South East facing, Soil: Turonian Limestone and Flint, declared 100% Meunier (although has Pinot Noir included) Extra -Brut 3 g/, Aged 36 mths, Malo Fermentation completed,

Bluefin Tuna ribbons, cucumber pearls and watermelon radish

2012 Mader Pinot Gris ‘Schlossberg’
2009 Henri Schownheitz Pinot Gris ‘Linsenberg’
2002 Josmeyer Pinot Gris Grand Cru Brand

‘Rabbit in the Garden’
Saddle of rabbit, croquette of leg, carrots, peas and potato

2012 Curly Flat ‘The Curly’ Pinot Noir
2012 Domaine Camus Pere & Fils Charmes-Charbertin Grand Cru
2012 Alex Gambal Vosne-Romanee VV

Annie Baxter, Tarago triple cream, chargrilled beard, crackers and quince paste

2005 Josmeyer Le Dragon Riesling
2003 Grosset Polish Hill Riesling
2002 Leo Buring Clare Valley Riesling

Coffee, tea, herbal infusions and Chocolate chunks

1996 Chateau Reynella Vintage Port

DINNER

Wednesday 12^th October 2022

RACV

Goats curd gougères with pea and mint

Tuna tartare “cigar”

NV Champagne Camille Savès Carte Blanche Premier Cru, Bouzy (60% 2008, 9g/l)

 75% Pinot Noir, Bouzy, Ambonnay, Tours-sur-Marne (all Grand Cru) and 25% Chardonnay, Tauxières (Premier Cru)

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

Cramant, Chouilly, Oiry, 65% 2009, 35% 2010 and 2011) 5g/l, six years on fine lees

King salmon “mi cuit”, baby beets, brook trout caviar 

2021 Ravensworth Project C The Reduction Chardonnay 1500ml, (Big, thick barrels)

2021 Ravensworth Project C The Oxidation Chardonnay 1500ml, (Little skinny barrels)

2021 Ravensworth Project C The Skin Contact Chardonnay 1500ml, (Amphora)

Produced by Bryan Martin at Murrumbateman from fruit grown at the Johansen Vineyard, Tumbarumba

Loin of Venison, blackberry and confit potato

1968 Bodegas Alavesas Solar de Samaniego Reserva Rioja, Spain

1973 Bodegas Alavesas Solar de Samaniego Reserva Rioja, Spain

1970 Viña Berceo Reserva Rioja, Spain

Thick cut brioche, Maffra clothed Cheddar, Fig compote, candied walnuts, baby mâche 

2015 Fletcher Wines ‘The Minion’ Nebbiolo, Multi Regional Victoria

2016 Adelina Nebbiolo, Adelaide Hills

2016 San Silvestro Barolo ‘Patres’ DOCG, Novello, Italy

Baked rhubarb tart

2011 Château Haut-Bergeron, Sauternes

85% Sémillon, 15% Sauvignon Blanc

2014 Château Coutet 1er Grand Cru Classé, Barsac

Sémillon 75%, Sauvignon Blanc 23%, Muscadelle 2%  

Coffee, tea, herbal infusions and Chocolate chunks

1986 Fonseca Vintage Port, Portugal 

LUNCHEON

Wednesday, 14^th September 2022

RACV

Duck parfait, Pedro Ximenez gel, walnut salsa

Cumin beef tartare, horseradish yoghurt, capers, kipfler chips

2005 Moet & Chandon Cuvee Dom Perignon

NV Taittinger Brut ‘Folies de la Marquetterie’

Cured Buxton trout, charcoal, pigface, beetroot, horseradish powder, puffed wild rice

2010 Coolangatta Estate Semillon, Shoalhaven Coast, N.S.W.

2009 Tyrrell’s Vat 1 Semillon, Hunter Valley, N.S.W.

2009 Tyrrell’s Single Vineyard Belford Semillon, Hunter Valley, N.S.W.

Duck breast, confit leg cigar, pumpkin purée, cherries

2001 Jean-Michel Gaunoux Pommard ‘Les Perrieres’, Vielles Vignes, Côte de Beaune

2013 Felton Road Wines Bannockburn Pinot Noir, Central Otago, New Zealand

2013 Curly Flat ‘The Curly’ Pinot Noir, Macedon Ranges

2013 Squitchy Lane Vineyard ‘Peter’s Block’ Pinot Noir, Yarra Valley, Vic.

Six farms triple cream, Cloth bound Bay of Fires cheddar,

dill pickle, fig chutney, lavosh, grilled sourdough

2014 Seville Estate Reserve Chardonnay, Yarra Valley, Vic.

2015 Narkoojee Reserve Chardonnay, Glengarry, Central Gippsland, Vic.

2015 Xanadu Chardonnay, Margaret River, W.A.

2015 Fernand & Laurent Pillot Chassagne-Montrachet 1er Cru ‘Vide Bourse’, Côte de Beaune

Coffee, tea, herbal infusions and Chocolate chunks

Croft 10 y.o. Tawny Port, Oporto

DINNER

Wednesday 10^th August 2022

RACV

Individual edible garden

Seared lamb, spiced carrot puree, labneh on charcoal lavosh

2005 Champagne Paul Bara Comtesse Marie de France, Bouzy

(100% Pinot Noir, Grand Cru)

NV Champagne Gosset N.V. Grand Blanc de Noirs (a one-off cuvée) Ay

100% Pinot Noir with 95% from 2007 vintage aged on lees for 9 years, 5 gm/litre dosage, no malolactic fermentation

Smoked salmon, poached egg, sauce gribiche, watercress puree and seeded mustard mayonnaise

2007 Pfeiffer Wines Riesling, N.E. Victoria

2007 Reichsgraf von Kesselstatt Riesling Graacher Trocken, Mosel, Germany

2007 Josmeyer Brand Grand Cru Riesling, Alsace, France

Roast Striploin of beef, pressed celeriac, smoked potato cream, black garlic, onion flower 

2005 Craiglee Shiraz, Sunbury

2006 Domaine de la Solitude Chateauneuf-du-Pape ‘Reserve Secrete’, S. Rhone Valley

(50% Grenache and 50% Syrah)

2006 Delas Freres Côte-Rôtie ‘La Landonne’, N. Rhone Valley

Yarra Valley Yering, L’artisan Fermier, dill pickle, fig chutney, lavosh, grilled sourdough

2013 Moorooduc Estate ‘The Moorooduc’ McIntyre Pinot Noir

2013 Yabby Lake Single Block Release Block 1 Pinot Noir

2013 Valli Waitaki Vineyard Pinot Noir, North Otago

Individual Apple and Rhubarb crumble, Cinnamon Ice-cream

1997 Château Gilette Crème de Tete Sauternes, Preignac, Bordeaux

90% Semillon, 8% Sauvignon Blanc and 2% Muscadelle – no oak used, aged for up to 25 years prior to release

1996 Château Gilette Crème de Tete Sauternes, Preignac, Bordeaux

90% Semillon, 8% Sauvignon Blanc and 2% Muscadelle – no oak used, aged for up to 25 years prior to release

Coffee, tea, herbal infusions and chocolate chunks

2001 Taylor’s Quinta de Vargellas Vintage Port, Oporto

LUNCHEON

Wednesday, 13^thJuly, 2022

RACV

Beetroot and goats curd samosa

Sourdough crisps, pancetta, tomato butter, parsley

Champagne NV Castelnau Brut Réserve, Reims

40% Pinot Meunier, 20% Pinot Noir & 40% Chardonnay, at least 5 years on lees

Champagne NV Charles de Casanove Brut Tradition, Reims

60% Pinot Noir, 30% Pinot Meunier & 10% Chardonnay  

Poached hapuka, winter vegetable barigoule, garlic aioli

2015 Seville Estate Chardonnay, Yarra Valley 

2015 Curly Flat Chardonnay, Lancefield, Macedon Ranges

2015 Fernand & Laurent Pillot Chassagne Montrachet 1er Cru ‘Vide Bourse’ Côte de Beaune

Seared breast of duck, slow-cooked leg, porcini, Jerusalem artichoke puree, black garlic, duck sauce

2018 Yabby Lake Vineyard ‘20^th Anniversary’ Pinot Noir, Mornington Peninsula,1500ml 

2018 Bodega Chacra Cincuenta y Cinco Pinot Noir, Patagonia

2018 Hoddles Creek 1er Cru Pinot Noir, Upper Yarra Valley

Bûche D’affinois, L’artisan Mepunga gruyere, lavosh, apple walnut and celeriac bread

1997 Ralph Fowler Shiraz, Limestone Coast, S.A.

1997 Craiglee Shiraz, Sunbury

2000 Dowie Doole Shiraz, McLaren Vale, S.A.

Coffee, tea, herbal infusions and Chocolate chunks

Age unknown Morris Muscat, Rutherglen

DINNER

Wednesday 8^th June 2022

RACV

Sour cream and chive pomme souffle, caviar

Crab & celeriac remoulade tartlets

NV Champagne Taittinger ‘Les Folies de la Marquetterie’ Brut, Reims

45% Chardonnay and 55% Pinot Noir from terroir of The Folie, some wood age

NV Champagne Louis Roederer ‘Collection 242’ Brut, Reims

2017 dominant with 44% reserve from 2009-2016, no 2010.  10% of the reserve aged in oak 

42% Chardonnay, 36% Pinot Noir & 22% Pinot Meunier.  Dosage 8g/l

Beetroot spaghetti spirals, goats curd, Swiss chard, puffed wild rice

2012 Curly Flat ‘The Curly’ Chardonnay, Lancefield (Gift of Mr Phillip Moraghan)

2012 Jean Bourdy Chardonnay, Côtes du Jura, France

Oldest vines 1904, fermented and aged in old wood for 3-4 years prior to bottling, no filtration

2012 Corton Charlemagne, Domaine Alex Gambal, Burgundy

Duck Shepherd’s pie, chargrilled broccolini, baby carrots

2012 Sottimano Barbaresco ‘Cotta’ DOCG

2012 Sottimano Barbaresco ‘Fausoni’ DOCG

2012 Sottimano Barbaresco ‘Pajore’ DOCG

Tarago triple cream, Maffra clothed cheddar, Lavosh, piccalilli, bread

1958 Leo Buring Bin D614 ‘Hermitage’, Hunter River

1959 Leo Buring Bin D60 Pokolbin Red Hunter River

1967 McWilliams Mt. Pleasant ‘Cabernet Hermitage’ Hunter Valley

Pear tart tatin, vanilla bean ice cream

2000 Château Rieussec Premier Cru Fargues, Sauternes

1999 Château Coutet Premier Cru Barsac, Sauternes 

Coffee, tea, herbal infusions and Chocolate chunks

2007 Fonseca Vintage Port, Oporto

LUNCH

Wednesday 11th May 2022

Tempura battered oysters, pickled radish

Crumbed beef croquette, black garlic aioli

2011 Heemskerk Abel’s Tempest Chardonnay Pinot Noir, Tasmania

Winemaker – Anna Pooley

2016 Frogmore Creek Cuvée Methode Traditionelle, Coal River Valley, Tasmania

64% Pinot Noir, 32% Chardonnay, 4% Pinot Meunier

Crab salad with pickled and fresh green strawberries

2009 Tunkalilla Vineyard Eola-Amity Hills Riesling, Willamette Valley, Oregon

2011 Seppelt Drumborg Riesling, Drumborg, Victoria

2015 Riversdale Estate Roaring 40’s Riesling, Cambridge, Coal River Valley, Tasmania

Carved rabbit ‘porchetta style’, celeriac puree, savoy cabbage, bacon lardons, jus

1997 Boscarelli Vino Nobile di Montepulciano ‘Vino del Nocio’ DOCG, Tuscany 

85% Sangiovese Prugnolo Gentile clone, with Colorino, Canaiolo and Mammolo

2008 Caprili Brunello di Montalcino Riserva DOCG, Tuscany

100% Sangiovese Grosso 

2004 Conti Costanti Brunello di Montalcino DOCG, Tuscany

100% Sangiovese Grosso

Milawa Gough’s Bay Brie, L’Artisan Mepunga Gruyere, Lavosh, piccalilli, bread

2018 Cirillo Estate ‘The Vincent’ Grenache, Barossa Valley, S.A

Sourced from two ‘100 plus years old’ vineyards

2018 Dodgy Brothers Wines Juxtaposed Old Vine Grenache, McLaren Vale, S.A.

Sourced from the Wait Vineyard, Blewitt Springs and the Smart Vineyard, Clarendon

2018 Daniel Gómez Jiménez-Landi ‘Las Uvas de la Ira’, Méntrida DOP, La Mancha, Spain

Coffee, tea, herbal infusions and chocolate chunks

Penfolds Private Bin M70 Magill ‘Port’, Magill, S.A.

DINNER

Wednesday 13^th April 2022

RACV

Crispy chicken skin tacos, flat head ceviche, shaved radish

Mini red onion marmalade tarts, crumbed goat’s cheese, pickled walnut and pear

NV Champagne Philippe Glavier La Grâce d’Alphaël Extra Brut Grand Cru Blanc de Blancs, Cramant

100% Chardonnay from Le Mesnil sur Oger, Oger, Avize & Cramant. 2017 with 30% reserve, 34 months on lees. Dosage 5g/l

2015 Champagne Pernet & Pernet Extra Brut L’Ambonnay Grand Cru Blanc de Noirs

100% Pinot Noir from two organically farmed Ambonnay lieu-dit – Termes Bazin & Les Toures on the Montagne de Reims. 

50% tank and oak. Dosage 3-5g/l, 2703 bottles produced.  Pressed by Larmandier-Bernier

Snapper roulade, green pea, bisque

2003 Yeringberg Marsanne/Roussanne, Yarra Valley, Vic.

2005 Chateau Tahbilk Old Vines 1927 Marsanne, Goulburn Valley, Vic.

2007 Chateau Tahbilk Marsanne, Goulburn Valley, Vic.

Seared duck breast, blackberries, celeriac cream, cherry gel, compressed leg fritters

2016 Bass Phillip ‘Crown Prince’ Pinot Noir, Leongatha Vineyard, Vic

2016 Serrat Close Planted Pinot Noir, Yarra Glen, Vic.

2016 Domaine Chanson Beaune 1er Cru Clos des Marconnets, Côtes de Beaune, Burgundy

Tarago Triple Cream, L’artisan Organic Fermier, Lavosh, Picalilli, Branston pickle, bread

2015 Giant Steps Syrah, Yarra Valley, Vic.

2015 Clonakilla Hilltops Shiraz, Hilltops, NSW.

2015 Côte-Rôtie La Giroflarie Domaine Jasmin, Northern Rhone Valley

Strawberry Flan tartlet, Chantilly Cream

1995 Château Coutet Premier Cru Classé, Sauternes-Barsac, France

2005 Château Filhot 2eme Cru Classé, Sauternes, France

Coffee, tea, herbal infusions and Chocolate chunks 

2004 Dow’s Quinta do Bonfim, Pinhão, Portugal

2005 Croft Quinta da Roêda, Pinhão, Portugal

LUNCHEON

Wednesday 9^th March, 2022

Private Dining Room

RACV

Miniature Bahn Mi

Bulghar, carrot and fetta brick, barberry labneh, mint 

NV Champagne Augustin Cuvée CCXI Le Feu Blanc de Noirs Brut Nature Montagne de Reims

2016 Casa Caterina ‘Cuvée 36’ Nature Brut Blanc, Monticelli Brusati, Lombardia

100% Chardonnay-10% in oak, no cold stabilisation

Seared fillet of tuna, watermelon, toasted sesame seeds 

2016 Dog Point Chardonnay, Marlborough, New Zealand

2016 Chatto Wines “Mania Tamar Valley’ Chardonnay, Huon Valley, Tasmania 

 2016 Alain Geoffroy Chablis A.C. France

Roaring forties lamb, macadamia and herb crust, polenta, pea and mint emulsion, rainbow chard, jus 

1998 Poderi Colla Barolo Dardi Le Rosé Bussia DOCG, Piemonte, Italy

2003 Azelia di Luigi Scavino Barolo ‘Margheria’ DOCG, Piemonte, Italy

2009 Ca’ Rome’ Ceretta Barolo DOCG, Piemonte, Italy

L’artisan Extravagant, Maffra clothed cheddar, Lavosh, Shaved celery and radish salad, crusty bread

2021 Penfolds Bin 51 Eden Valley Riesling, Eden Valley, S.A. 

2021 Granite Hills Riesling, Macedon Ranges, Vic.

2021 Rieslingfreak No.3 Riesling, White Hutt Vineyard, Clare Valley 

Coffee, tea, herbal infusions and chocolate chunks

1996 Chateau Reynella Vintage (Port) McLaren Vale S.A.

LUNCHEON

Wednesday 9^th February, 2022

RACV 

Prawn and pork meatball, XO Mayonnaise 

Cauliflower fritters, lemon and bean dip

NV Champagne Bonnaire Brut Grand Cru Blanc de Blanc, Cramant 

100% Grand Cru Chardonnay 

NV Champagne Paul Bara Grand Cru Brut Reserve, Bouzy

80% Pinot Noir, 20% Chardonnay

Cured king fish, black garlic aioli, pickled beach banana, herb oil

2009 Tyrell’s Single Vineyard HVD Sémillon, Hunter Valley, NSW

2015 Coolangatta Estate Wollstonecraft Sémillon, Shoalhaven, NSW

2016 McWilliams Unlabelled Sémillon, Hunter Valley, NSW

Tenderloin of beef, sherry reduction, potato cube, mushroom puree, charred baby onion

2002 Vasse Felix ‘Heytesbury’, Margaret River. WA 1500ml.

Cabernet Sauvignon, Shiraz, Merlot and Malbec from Margaret River and Mt. Barker

2004 Yeringberg Cabernet, Yarra Valley

58% Cabernet Sauvignon, 19% Cabernet Franc, 14% Merlot, 6% Malbec & 3% Petit Verdot

2004 Witchmount Cabernet Sauvignon, Sunbury

Six farms Triple cream brie, Warrnambool cheddar, Lavosh, quince puree, shaved celery and radish salad, crusty bread

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

Coffee, tea, herbal infusions and chocolate chunks

Warre’s ‘Otima’ 20 Year Old Tawny Port, Portugal