DINNER

Wednesday 11^th December 2024

RACV

Mini sesame cone, wagyu tartare, cured egg yolk

Meredith goat’s cheese, roasted balsamic cherries on crostini

Turkey Kofte, cranberry and tahini dip 

NV Champagne Jacques Selosse ‘Substance’ Grand Cru Brut Blanc de Blanc, Avize

Solera (commenced 1986) Always the same two parcels from Avize, 275 cases annually, 5-6 years on lees dosage 0-5g/l

King salmon and Spencer Gulf Kingfish mosaic, smoked tomato consommé, cucumber, dill oil

2002 Bonneau du Martray Corton Charlemagne Grand Cru, Beaune

2010 Craiglee Chardonnay, Sunbury

2010 Domaine Testut Chablis Grand Cru Grenouille

Crusted Native Pepper berry tenderloin, 12 hrs braised short ribs, 

warrigal greens, bone marrow, shiraz jus 

1998 Wynns Coonawarra Estate Cabernet Sauvignon GI Coonawarra

2004 Crawford River Cabernet Sauvignon, GI Henty 

2005 Château Gruaud-Larose 2eme Cru, Saint Julien, Bordeaux

Maffra Cloth Cheddar, Long Paddock driftwood, bark, crusty bread, quince puree, Baby figs

2012 Moorooduc Estate ‘The Moorooduc’ McIntyre Pinot Noir, Mornington P.

2012 Curly Flat ‘The Curly’ Pinot Noir, Macedon Ranges

2012 Maison Alex Gambal Charmes Chambertin Grand Cru, Côte de Nuits

Caramel, banana & gingerbread

(Dulcey caramel mousse, banana passionfruit curd, gingerbread sponge & gingerbread sable)

2011 Château Suduiraut Premier Cru Classé, Sauternes, Bordeaux

94% Sémillon 6% Sauvignon Blanc 50% new oak, 50% one year old oak for 18 months 138g/litre residual sugar, 3.8 g/litre acidity

Five rounds of picking

2011 Château Raymond-Lafon Sauternes, Bordeaux

                   80% Sémillon, 20% Sauvignon Blanc

Coffee, tea, herbal infusions and chocolate chunks

2007 Quinta do Vale Meão Vintage Port, Douro Valley, Portugal

Composed of 10% Tinta Roriz, 30% Touriga Francesa & 40% Touriga Nacional with 10% various others

LUNCH

November  13^th 2024

RACV Club

Canapes
Duck rillette, toasted brioche, sour cherries
Heirloom tomatoes, basil and stracciatella tartlet (v)
NV André Clouet Brut “Chalky”
2015 Gimonnet-Gonet Blanc de Blancs Grand Cru “Terre de Mesnil”

Entrée

Spencer Gulf king fish ceviche, pink grapefruit, lime aioli, finger lime, samphire
2017 Devil’s Lair 9th Chamber Chardonnay, Margaret River, WA
          2017 Oakridge Henk Vineyard Chardonnay, Yarra Valley, VIC
           2017 Domaine Thibert Macon-Prissé “En Chailloux”, Burgundy

Main

Beef tenderloin, beef cheek croquette, mushroom puree, rainbow chard, crispy enoki, charred onion, jus
                 1994 Marchesi de Frescobaldi Lamaione Merlot, Tuscany
            2007 Grattamacco Bolgheri Rosso Superiore DOC, Tuscany
(Cabernet Sauvignon, Merlot, Sangiovese)
 2006 Brancaia Il Blu, Tuscany
(Merlot, Sangiovese, Cabernet Sauvignon) 

Cheese

L’artisan Extravagant, Maffra clothed cheddar, Lavosh, Shaved celery and radish salad, crusty bread
       2015 Clonakilla Shiraz Viognier, Murrumbateman (Canberra GI)
 2016 Serrat Close-Planted Shiraz Viognier, Yarra Valley, VIC
     2015 Domaine Jasmin Côte-Rôtie “La Giroflarie”, Rhone Valley

Coffee, Tea, herbal infusions, chocolate chard
2000 Fonseca vintage port, Portugal

DINNER

Wednesday 9^th October 2024

RACV

Salmon tartare cylinder, dill crème fraiche

Ham hock and gruyere croquette, tangy apple chutney

NV Dominique Portet LD Brut Rosé, Yarra Valley, Victoria

Pinot Noir & Chardonnay, LD is for light dosage

NV Champagne Hélène Beaugrand ‘Le Rose Henriette’ Extra Brut, Montgueux, France

100% Pinot Meunier, partial malo, dosage 3g/l

Ricotta and mushroom tortellini, pea velvet, morels, asparagus, parmesan velouté

2010 Paradigm Hill Riesling, Mornington Peninsula, Victoria

2010 D. & I. Clos Château d’Isenbourg Riesling ‘Les Tournelles’ Rouffach, Haut Rhin, Alsace, France

Filtered with Kieselguhr earth

2010 Dopff & Irion Riesling Grand Cru Schoenenbourg, Alsace, France

Held on fine lees for 4 months

Pancetta wrapped chicken ballotine, potato rösti, heirloom carrots, sweet corn puree, jus

1967 Wynns Black Label Cabernet Sauvignon, Coonawarra, S.A.

1978 Château Lascombes 2ème Cru Classé, Margaux, Bordeaux, France

50% Merlot, 45% Cabernet Sauvignon, 5% Petit Verdot

1981 Château Montrose 2ème Cru Classé, St.-Estèphe, Bordeaux, France

65% Cabernet Sauvignon, 25% Merlot & 10% Cabernet Franc

Queso Manchego, L’Artisan Org. Mountain Man, baby pears, Barossa bark, artisan bread, quince

2018 Domaine du Vieux Lazaret, Châteauneuf-du-Pape, Rhone Valley, France

Cinsault, Counoise, Grenache noir, Mourvèdre, Muscardin, Syrah, Terret noir, Vaccarèse

2005 Domaine du Vieux Lazaret, Châteauneuf-du-Pape, Cuvée Exceptionelle, Rhone Valley, France

Grenache noir, Syrah, Mourvèdre

2003 René Barbier – Clos Mogador, Gratallops, Priorat, Spain

Garnacha (Grenache)

Vanilla crème brûlée, poached rhubarb, elderflower sorbet

2015 Château Doisy-Védrines DV 2ème, Sauternes, Barsac, Bordeaux, France (375ml)

80% Sémillon, 15% Sauvignon Blanc & 5% Muscadelle 18 months old & new oak 6-8 picking passes

2015 Château Suduiraut 1er Cru Sauternes, Preignac, Bordeaux, France

Five rounds of picking, 50% new & 1yo oak for 18 months, ‘Superb level of Noble Rot’

Sémillon 94%, Sauvignon Blanc 6% (three years in oak)

Coffee, tea, herbal infusions and Chocolate chunks

2007 Croft Vintage Port, Portugal

LUNCHEON

Wednesday, 11^th September 2024

RACV

Meredith goat’s cheese, roasted balsamic cherries on crostini

Tempura oysters, lemon and miso puree, shiso

2011 Heemskerk Abel’s Tempest Chardonnay Pinot Noir, Tasmania

2014 The Bolney Estate Blanc de Blancs, West Sussex, England

100% Chardonnay, malolactic allowed

‘That’s amore’ Burrata, asparagus, hazelnut pesto, wild garlic

2014 Shimora Wines Koshu, Katsunuma, Japan

2014 Curly Flat Chardonnay, Macedon Ranges, Victoria

2014 Dampt Frères Bourgogne Tonnere ‘Chevalier d’Éon, Tonnere, Bourgogne, France

100% Chardonnay

Roaring forties Lamb, creamed silver beet, pea velvet, yoghurt foam, jus

1993 Frankland Estate ‘Olmo’s Reward’ Cabernets 1500ml. Great Southern, W.A.

1994 Château Lafon Rochet 4eme Cru Classé, Saint Estèphe, Bordeaux, France

Cabernet Sauvignon, Merlot, Cabernet Franc & Petit Verdot

1995 Petaluma Coonawarra Cabernet Sauvignon & Merlot, Coonawarra, S.A.

Maffra Cloth Ashed Cheddar, Long Paddock Driftwood, lavosh, fruit paste

2011 Sottimano Barbaresco ‘Curra’ DOCG, Neive, Piemonte, Italy

2012 E. Pira & Figli- Chiara Boschis Barolo ‘Mosconi’, DOCG, Monforte d’Alba, Piemonte, Italy

2016 San Silvestro ‘Patres’ Barolo Piemonte, Italy

Coffee, tea, herbal infusions and Chocolate chunks

10yo Kopke Tawny Port, Gaia, Portugal

Described as the oldest Douro brand. Founded 1638

ANNUAL GENERAL MEETING DINNER

Wednesday 14^thAugust 2024

RACV

Wattle seed crusted beef tartare, puffed buckwheat, cured egg yolk, juniper oil, charcoal lavosh

Pumpkin and goat’s cheese croquette, arugula and pine nut pesto

2008 Champagne J. Vignier Blanc de Blancs ‘Deux Terres’ Extra Brut, Cramant, France

From Cramant in the Côtes des Blancs and Saudoy in the Côte de Sézanne. 8 yrs. on fine lees, 5gm/l dosage

2008 Champagne Paul Bara Grand Cru Millesime ‘Annonciade’ Extra Brut, Bouzy, France

70% Pinot Noir & 30% Chardonnay 5 gm/litre dosage, 

Tête du cuvée, Fermented then aged in small oak for 6 months Disgorged 2023, 14 years on lees

Ox tongue terrine, pickled mushrooms, hazelnut and herb dressing, sourdough

2018 Swinney Grenache, Frankland River, WA

2018 SotoManrique Laderas de ‘La Mira’ V.V. Cebreros, Castile-León, Spain

100% Old Vines Garnacha

2018 Chapelle St. Theodoric Chateauneuf-du-Pape ‘Le Grand Pin’, Rhone Valley, France

100% Grenache off Pignan lieu-dit, 100yo vines

Great Ocean duck, Jerusalem Artichoke, shallots, Cavalo Nero, jus 

2013 Curly Flat ‘The Curly’ Pinot Noir, Macedon Ranges, Vic.

2013 Mommessin Clos de Tart Grand Cru Monopole, Côte de Nuits, France 

2013 Felton Road Bannockburn Pinot Noir, Central Otago, NZ

Maffra Cloth Cheddar, Long Paddock driftwood, Barossa Bark, crusty bread, quince puree, Baby figs

2018 Domaine Albert Grivault Meursault 1er Cru ‘Perrieres’, Côte de Beaune, France

2018 Leeuwin Estate Art Series Chardonnay, Margaret River, WA

2018 Kumeu River ‘Rays Road’ Chardonnay, Hawkes Bay, New Zealand

Rhubarb Frangipane tart, rhubarb compote, mascarpone ice cream 

2015 Château Rieussec 1er Cru Classé Sauternes, France

80% Semillon, 17% Sauvignon Blanc & 3% Muscadelle

2015 Château Guiraud 1er Cru Classé Sauternes, France

65% Semillon, 35% Sauvignon Blanc

Coffee, tea, herbal infusions and chocolate chunks

2005 Croft Quinta da Roeda Vintage Port, Oporto, Portugal

2005 Stanton & Killeen Vintage Port, Rutherglen, Vic

LUNCHEON

Wednesday, 10^th July, 2024

RACV

Chicken and macadamia mini baguette

Pumpkin and fetta arancini, aioli, grated parmesan

NV Champagne Hèléne Beaugrand Blanc de Blancs Le Grand Carré Extra Brut, Montgeux

2008 Champagne Pierre Gimonnet & Fils Blanc de Blancs ‘Millesime de Collection’, Cuis

Dominant Grand Cru-Mostly Cramant with some Chouilly

Pan seared scallops, Cauliflower velvet, pancetta crumb

2005 Reichsgraf von Kesselstatt Wiltinger Riesling Trocken, Saar, Germany

2007 Josmeyer Brand Grand Cru Riesling, Alsace

2004 Skillogalee Riesling, Clare Valley

Sher Wagyu beef tenderloin, celeriac puree, Mt Zero olive oil Mash, crumbed bone marrow, mushroom sauce

2005 Château Haut-Bages-Libéral 5eme Pauillac

70% Cabernet Sauvignon & 30% Merlot

1989 Chateau Magdelaine 1er Grand Cru Classé St Emilion

90% Merlot & 10% Cabernet Franc 

1989 Château Durfort-Vivens 2eme Margaux

Cabernet Sauvignon, Merlot, Cabernet Franc 

Nimbin Valley triple cream, Section 28 Mont Priscilla, crackers, crusty bread, quince puree, baby figs

1978 Tyrells Hunter River Pinot Noir, Pokolbin

1989 Domaine Zibetti Chambolle Musigny 1er Cru Les Charmes, Côte de Nuits, Burgundy

2008 Domaine Louis Remy Grand Cru Latricières Chambertin, Côte de Nuits, Burgundy

Coffee, tea, herbal infusions and Chocolate chunks

Lindeman’s Reserve Madeira Solera 1940

DINNER

Wednesday 12^th June 2024

RACV

Smoked salmon, mini crumpet, roe, crème fraiche

Truffled mushroom arancini, aioli, grated pecorino

NV Champagne Larmandier-Bernier Extra-Brut 1er Cru Rosé de Saignée, Vertus

90% Pinot Noir & 10% Pinot Gris Maceration for a few days, Dosage 2g/l

NV Champagne Paul Bara Grand Rosé Brut Grand Cru, Bouzy

80% Pinot Noir of which 12% Bouzy Rouge 20% Chardonnay Dosage 7g/l

Prawn cannelloni, baby zucchini, bisque foam

2015 Curly Flat Chardonnay, Lancefield

2014 Dampt Freres Chablis Grand Cru ‘Les Preuses’ Chablis

2018 Domaine Jean-Marc Pillot Puligny-Montrachet ‘Les Noyers Bret’, Côte de Beaune

Aylesbury duck breast, sweet potato dauphinois, rainbow chard, Davidson plum and jus

2012 Moorooduc Estate Robinson Vineyard Pinot Noir, Mornington Peninsula

2011 Domaine Albert Morot Savigny-lès-Beaune 1er Cru ‘La Bataillère aux Vergelesses’, Côte de Beaune

2013 Freycinet Vineyards Pinot Noir, East Coast, Tasmania

L’artisan Marcel, Mepunga Gruyere, shaved celery, artisan bread and lavosh, grapes

2005 Yangarra Estate High Sands Grenache, McLaren Vale, S.A.

2006 Yangarra Estate High Sands Grenache, McLaren Vale, S.A.

2007 Yangarra Estate High Sands Grenache, McLaren Vale, S.A.

Gianduja pave – Gianduja cremeux, hazelnut praline chantilly, prune brownie

NV Yalumba Old Sweet White Barossa Dessert Wine, Barossa Valley, S.A.

NV Barbeito Madeira Island Rich Malmsey, Madeira

Coffee, tea, herbal infusions and Chocolate chunks

LUNCH

Wednesday 8^th May 2024

RACV

Miniature crumpet, chicken parfait, port gel

Pea and Cheddar croquette, truffle cream 

NV Champagne J. Vignier Blanc de Blancs ‘Silexus Sezannensis’ Extra Brut, Coteaux du Sézannais

100% Chardonnay, Fermented in tank, 5g/l

NV Champagne Andre Clouet Grand Reserve Brut, Bouzy 

Pinot Noir Dominant, 5% wood aged, 30% reserve wines from tank, 6-8g/l

Duck and porcini agnolotti, warrigal greens, beurre noisette, hazelnut crumb

2010 Yeringberg Pinot Noir, Yarra Valley

2012 Staindl Pinot Noir

2012 Domaine Alex Gambal Charmes-Chambertin Grand Cru Pinot Noir, Côte de Nuits, Burgundy

Twice cooked lamb shoulder, lamb rack cutlet, pumpkin and parmesan puree, wilted chard, petite bouche and radish

1990 St Huberts, Cabernet Sauvignon, Yarra Valley

1990 Seville Estate, Cabernet Sauvignon, Yarra Valley

1990 Chateau Montrose, 2eme Cru Classé 1855, Saint-Estephe

64% Cabernet Sauvignon, 32% Merlot & 4% Cabernet Franc

L’Artisan Cheese Organic Petit Fleuri, Van Der Heiden Chevrano, lavosh, walnut ciabatta, muscatel grapes 

2012 Box Stallion Sauvignon Blanc, Mornington Peninsula

2019 Clos Floridène Blanc, Graves

55% Semillon, 45% Sauvignon Blanc

2021 Cloudy Bay ‘Te Koko’ Marlborough, NZ

11 months in barrel on fine lees

Coffee, tea, herbal infusions and Chocolate chunks

1979 Seppelt ‘Vintage Port’ GR 151/153, Barossa Valley and McLaren Vale

DINNER

Wednesday 10^th April 2024

RACV

Goat cheese, beetroot and walnut tartlets

Prawn cigars, sriracha mayonnaise

NV Champagne Castelnau Brut Réserve, Reims

Very traditional grower collective Chardonnay, Pinot Noir & Pinot Meunier 

2013 Champagne Bonnaire Grand Cru Blanc de Blancs Extra Brut, Cramant

100% Chardonnay Cramant. Fermented in tank with full mlf, dosage 5g/l, minimum 7 years on lees

Wagyu bresaola, figs, wild roquette, vincotto, Parmigiano Reggiano

2014 Seville Estate Reserve Chardonnay, Yarra Valley

2014 Domaine Fourrey Chablis Premier Cru ‘Mont de Milieu’, Milly, Chablis

2014 Vignoble Dampt Frères Grand Cru ‘Les Preuses’, Collan, Chablis

Aylesbury duck breast, beetroot, whipped fetta, barley, shallots, jus

2014 Domaine Tollot-Beaut Savigny-lès-Beaune 1er Cru ‘Champ Chevrey’, Chorey-lès-Beaune

2014 Alexander Vineyard Pinot Noir, Martinborough, NZ

25% new oak barriques for 11 months

2014 Curly Flat Pinot Noir, Macedon Ranges

L’artisan le Rouge and Fermier, fruit paste, crackers, crusty bread, shaved celery

1961 Château Lynch-Bages 5eme Cru Classé 1855, Pauillac

67% Cabernet Sauvignon, 25% Merlot, 5% Petit Verdot & 3% Cabernet Franc, 18 months in oak, 75% new

1995 Château Olivier Cru Classé Graves, Pessac-Léognan

45% Cabernet Sauvignon, 45% Merlot & 10% Cabernet Franc

2004 Cullen ‘Diana Madeline’ Cabernet Merlot, Wilyabrup, Margaret River

Warm pear frangipane tart – salted caramel, vanilla cream

2014 Château Raymond-Lafon Sauternes, Bordeaux

80% Semillon & 20% Sauvignon Blanc

2014 Château Suduiraut ‘Castelnau de Suduiraut’ Sauternes, Bordeaux

96% Semillon & 4% Sauvignon Blanc – 23% new oak balance 1 year old. t/acidity 3.8g/l res. sugar 135g/l.

Coffee, tea, herbal infusions and Chocolate chunks

2000 Stanton & Killeen Vintage Port, Rutherglen

Composed of Tinta Barroca, Shiraz, Durif, Tinto Cão & Touriga Nacional

2000 Dow’s Vintage Port, Portugal

Touriga Franca, Touriga Nacional, Tinta Barroca, Tinta Roriz Tartaric Estate 4.68g/l, Beaumé 3.4

LUNCHEON

Wednesday 13^th March, 2024

RACV

Crab and cheddar Gougère

Herb crumb polenta chips, chermoula carrot

NV Champagne Charles de Casanove Brut Tradition, Reims

NV Champagne Valentin Leflaive Blanc de Blancs Extra Brut, Oger

‘That’s Amore’ burrata, chargrilled beefsteak tomato, fine herbs and sourdough 

2002 Will Taylor Riesling, Clare, SA

2005 Mitchell Winery Watervale Riesling, Clare, SA 

2005 Donnhoff Schlossböckelheimer Königsfels Riesling Spätlese, Nahe, Germany

Chicken supreme, smoked mt zero olive oil potato mash, heirloom carrots, jus, 

puffed buckwheat, tarragon crème fraiche 

2014 Domaine Thillardon Chenas ‘Chassignol’, Beaujolais, France

2017 Laurent Perrachon Juliénas, “Les Vignes Centenaires, Beaujolais, France

2021 Knight Granite Hills Gamay Noir, Macedon Ranges

Long Paddock Granite Aged Reserve, Long Paddock Driftwood, lavosh, fruit paste

1960 Leo Buring DR 103 Angaston Red, Barossa Valley

1998 Majella Wines ‘The Malleea” Cabernet Shiraz, Coonawarra

1999 Penfolds Bin 389 Cabernet Shiraz, Multi regional Australia

Coffee, tea, herbal infusions and chocolate chunks

2002 Stanton & Killeen Vintage Fortified Red, Rutherglen