DINNER

Pork rillette with date purée

Tempura prawn, yuzu mayo

2008 Champagne J. Vignier ‘Deux Terres’ Blanc de Blancs Extra Brut, Côtes des Blancs & Sézannais

100% Chardonnay from Sézanne & Cramant. Fermented in tank with full mlf, dosage 5g/l – 8 years on lees

NV Champagne Hélène Beaugrand ‘Le Grand Carré’ Blanc des Blancs Extra Brut, Montgeux

100% Chardonnay from 2018.  Dosage 1g/l

Confit salmon, avocado and lime mousse, puffed quinoa, petite salad

1976 Deinhard Winkeler Hasensprung Riesling Auslese, Rheingau

2014 Dinny Goonan Riesling, Bambra, Vic.

2016 Domaine Andre Kientzler ‘Giesberg’ Grand Cru Riesling, Ribeauvillé, Alsace

Olive dusted Lamb rump, pumpkin puree, broccolini, lamb cigar, whipped fetta, jus

1965 Ryecroft Shiraz, McLaren Vale

1997 Craiglee Shiraz, Sunbury

2006 Colbinabbin Estate Shiraz

Tarago River Shadows of Blue, Pyengana Cheddar, Red wine poached pear, crusty bread and crackers

2012 Heathcote Estate Grenache Noir, Heathcote, Vic.

2015 Château du Trignon Gigondas

60% Grenache, 30% Syrah, 5% Cinsault & 5% Mourvedre

2016 Daniel Gómez Jiminéz-Landi, ‘Las Uva de la Ira’, D.O. Mentrida, Spain (Garnacha)

Salted caramel banoffee, banana crèmeux, dark chocolate

2005 Tertre de Lys d’Or Cuvée D’exception, Sauternes

2014 Château Suduiraut Grand Cru Sauternes

Coffee, tea, herbal infusions and Chocolate chunks

2005 Stanton & Killeen Vintage Port

Composed of Shiraz, Durif, Tinto Cão & Touriga Nacional

2005 Croft Quinta da Roêda, Pinhão, Portugal