DINNER
Wednesday 8th 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
