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