DINNER
Wednesday 14th December 2022
Pepperberry lavosh, pickled baby zucchini, almond fetta
Seared scallop, Davidson plum, persian floss
Lamb shoulder croquette, carrot puree, caramelised orange aioli
2013 Champagne Voirin-Jumel Blanc de Blancs, Champagne, France
100% Chardonnay Grand & Premier Cru vinified and aged in steel, malo blocked, 7 years on lees, dosage 4g/l
2017 Champagne Domaine Vincey Oger Extra Brut Grand Cru Blanc de Blancs, Champagne, France
100% Chardonnay Grand Cru, one year on lees in barrel. No malo, bottled 09/2018 3 years on cork, dosage 1g/l
Octopus terrine, black garlic aioli, finger lime pearls, crispy onions
2016 Domaine Alain Geoffroy Chablis Premier Cru ‘Vau-Ligneau’, Chablis, France
2016 Serrat Close Planted Chardonnay, Yarra Valley
2016 Dog Point Chardonnay, Marlborough, New Zealand
Wattleseed crusted tenderloin, charred onion puree, baby king brown mushrooms, pommes dauphinoise
1998 Domaine Auguste Clape Cornas, Northern Rhone Valley, France
1998 Crozes-Hermitage, Domaine Alain Graillot, Northern Rhone Valley, France
1997 Craiglee Shiraz, Sunbury
L’Artisan organic Mepunga Gruyere, Milawa King River Gold washed rind, chargrilled bread, crackers, quince paste
2013 Oakridge Estate ‘Block 4’ Pinot Noir, Yarra Valley
2013 Valli Waitaki Vineyard Pinot Noir, North Otago, New Zealand
2013 Bernhard Huber Spätburgunder Bombacher Sommerhalde GG, Baden, Germany
Gianduja & apricot tart, hazelnut praline, apricot compote
1998 Château Coutet 1er Cru Classé, Barsac Sauternes, Bordeaux, France
Majority Sémillon with smaller amounts of Sauvignon Blanc and Muscadelle
2000 Château Coutet 1er Cru Classé, Barsac Sauternes, Bordeaux, France
Majority Sémillon with smaller amounts of Sauvignon Blanc and Muscadelle
Coffee, tea, herbal infusions and chocolate chunks
2003 Taylor’s Vintage Port, Portugal