LUNCHEON
Wednesday 9th 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
