LUNCHEON

Wednesday, 8^th July, 2026

Kingfish Tartare, bonito cream, finger lime, charcoal Tapioca

Beef and Burgundy pie, traditional old English relish

Bodega Barrero ‘Gabriela’ Manzanilla, Balbaína Alta, D.O. Manzanilla Sanlucar de Barrameda, Spain

100% estate grown, Indigenous yeast then six years on flor, light filtration prior to bottling early 2026

Bodega Barrero ‘Gabriela’ Amontillado, Balbaína Alta, D.O. Jerez-Xérés-Sherry, Spain

From own vines. The wine is over 20 years old, with its origins in the Manzanilla Gabriela, 

10 years under flor then 10 years oxidative aging

Charred Brassica Tortellini – broccoli cream, preserved lemon, olive herb, basil oil, parmesan lace

2017 Max Ferd. Richter Riesling Graacher Himmelreich Kabinett, Mosel-Saar-Ruwer

2017 Franz Hirtzberger Riesling Ried Setzberg Smaragd, Wachau, Austria

2017 Henschke Peggy’s Hill Riesling, Eden Valley, S.A.

Pekin 5 Spice Duck Leg – five spice craqueline, savoy cabbage, smoked pork belly, pearl onion, mustard and chive spaetzle, tarragon, bittersweet jus

2021 Sailor Seeks Horse Pinot Noir, Huon Valley, Tas.

2021 Moraghan Straight Up Alpine Valley Pinot Noir, Alpine Valleys,Vic.

2022 Domaine Hoffman-Jayer Côte de Nuits-Villages, Burgundy, France

Rivoire – Jacquemin 18 month old Comte,

Woombye Camembert, quince paste, muscatel and water crackers

1995 Château La Cordonne Cru Bourgeois, Medoc A.C. Bordeaux, France

1995 Petaluma Cabernet Blend, Coonawarra, S.A.

1995 Xanadu Cabernet Sauvignon, Margaret River, W.A.

Coffee, tea, herbal infusions and Chocolate chunks

2008 Dow’s Late Bottled Vintage Port, Oporto, Portugal

DINNER

Wednesday 10^th June 2026

RACV

Salmon rillette, toasted bagel, roe

Burnt ends pork belly, sticky tamarind dipping sauce

NV Curly Flat Macedon Sparkling, Lancefield, Vic.

Chardonnay & Pinot Noir – Traditional Method

NV Champagne Hèléne Beaugrand Particules Élémetaires, Montgeux, Côte des Bar, France  

Chardonnay & Pinot Noir Dosage 5g/l, Malo completed

Tomato and Scallops – nduja, heirloom tomato, aged sherry vinegar, chive, olive oil, broad beans, scallops, karkalla, saffron aioli, charcoal tapioca crisps 

2005 Diamond Valley Vineyards ‘Blue Label’ Chardonnay, Yarra Valley, Vic.

2006 Craiglee Chardonnay, Sunbury, Vic.

2006 Maison Jean-Marc Brocard Chablis Grand Cru ‘Bougros’, Chablis, France

Fermentation in barrels with indigenous yeasts, followed by full malolactic fermentation. Aged on fine lees for 14 months.

Hazeldene free range hen – breaded leg, charred corn, corn mousse, parsley oil, 

buttermilk, sauce vin jaune

2013 Moorooduc Estate Garden Pinot Noir, Mornington Peninsula, Vic.

2013 Domaine J. Coudray-Bizot Échezeaux Grand Cru ‘En Orveaux’, Côte de Nuits, Burgundy, France

Sited at the northernmost edge of the vineyard, bordering Musigny.

2014 De Bortoli Pinot Noir, Yarra Valley, Vic.

Maffra Cloth – ashed cheddar, Six farms brie, fig and date chutney, lavosh 

2014 Domaine Georges Vernay Côte Rôtie ‘Maison Rouge’ N. Rhone Valley, France

100% Syrah

2014 Shaw & Smith Shiraz, Adelaide Hills, S.A.

Partial whole bunch and remainder whole berry open-fermented, matured in French oak (33% new) for 14 months

2014 Chalk Hill Alpha Crucis ‘Winemakers’ Shiraz, McLaren Vale, S.A.

Coffee, tea, herbal infusions and chocolate chunks

2017 Taylor’s Vintage Port, Oporto

LUNCH

Wednesday 13th May 2026

Chicken and tarragon mini mille-feuille

Salt cod croquette, dill mayo, dill

2016 Champagne Bonnaire Blanc de Blancs Grand Cru ‘Terre des Buissons’ Extra Brut, Cramant, C Côte des Blancs

100% Chardonnay from Cramant, aged in Argonne oak, Malo allowed, no, 6 years on lees Disgorged May 2023, Dosage 1.5g/l.

2018 Champagne Paul Bara Grand Cru ‘Grand Millésime’ Bouzy, Montagne des Reims

90% Pinot Noir & 10% Chardonnay, 6 years on lees disgorged February Dosage 7.0g/lit, No malo

Saku Tuna Crudo – cucumber, orange ponzu, daikon, mustard oil, black quinoa,

Yarra valley salmon caviar, curry leaves

1998 Dopff & Irion Riesling Grand Cru ‘Schoenenberg”, Alsace, France

2010 Dopff & Irion Riesling Grand Cru ‘Schoenenberg”, Alsace, France

2009 Knight Granite Hills Riesling, Macedon Ranges, Vic.

Lamb Gundagai – herb crusted lamb cutlet, braised shoulder, saffron cauliflower,

rainbow chard, tomato eggplant relish

1988 Wynns John Riddoch Cabernet sauvignon, Coonawarra, SA

2004 Crawford River Cabernet Sauvignon, Henty, Vic

2000 Château Cissac, Haut Medoc, Cru Bourgeois Supériors, Bordeaux, France

Approx. 90% Cabernet Sauvignon balance Merlot and Petit Verdot

Tintenbar Nimbin Valley triple cream, Bay of Fires Clothbound Cheddar, quince paste and lavosh

2002 Craiglee Shiraz, Sunbury, Vic

2006 Delas Freres Côte Rôtie ‘Seigneur de Maugiron’, Northern Rhone Valley, France

100% Syrah from Côte Brune et Côte Blonde

The Seigneur de Maugiron’ bequeathed a hillside to each of his two daughters, one was brunette the other fair,

Thus was born the names of Côte Brune et Côte Blonde

1996 Penfolds Grange, Various sites of South Australia

94% Shiraz, 6% Cabernet Sauvignon, 19 months in new USA oak

Coffee, tea, herbal infusions and chocolate chunks

NV Brown Bros Milawa Estate Golden Cream Sherry, N E Victoria

NV Seppelt ‘Class 42’ Oloroso Sherry, Barossa Valley, SA

DINNER

Wednesday 8^th April 2026

Tempura Prawns, lime aioli

Vegetables provencale crostini, pesto aioli, parmesan

NV Champagne J. Vignier Blanc de Blancs ‘Aux Origines’ Extra Brut, Côte de Sézanne, France

Disgorged 2025, full mlf, dosage 7g/l

NV Champagne Paul Bara Brut Réserve Grand Cru, Bouzy, France

80% Pinot Noir & 20% Chardonnay from Bouzy, partial mlf, dosage 7g/l

Rabbit and confit onion terrine, piccalilli, guindillas, sour dough, frisée and herbs salad

2009 Lost Valley Cortese, Upper Goulburn, Victoria

Central Victoria Mountain Country, 430 masl, SC

2010 Lost Valley Cortese, Upper Goulburn, Victoria

Central Victoria Mountain Country, 430 masl, SC

2023 San Silvestro ‘Fossili’ Gavi del Comune de Gavi DOCG, Piemonte, Italy

Gippsland Beef Tenderloin, braised ox-cheek croquette, roasted celeriac purée, pumpkin

and potato dauphinois, jus and horseradish crème fraîche

2018 Blue Pyrenees Estate ‘The Richardson’ Cabernet Sauvignon, Pyrenees, Victoria

2018 Goulée by Cos d’Estournel, St-Estèphe (north), Medoc, Bordeaux, France

73% Merlot, 21% Cabernet Sauvignon & 6% Cabernet Franc

2018 Château Lagrange à Pomerol, Pomerol, Bordeaux, France

100% Merlot with 40% new oak for 18-24 months

Woombye Camembert, Marcel Petite Comte, grapes, quince paste and lavosh

1991 Lillydale Vineyards Sparkling Pinot Noir, Yarra Valley, Victoria. Cork closure

1991 Lillydale Vineyards Sparkling Pinot Noir, Yarra Valley, Victoria. Crown closure

Coffee, tea, herbal infusions and chocolate chunks

2007 Croft Vintage Port, Portugal

Touriga Franca, Touriga Nacional, Tinta Barroca, Tinta Roriz, Tinto Cão et al.

DINNER

Wednesday 10^th December 2025

Beetroot jam tart – Meredith feta, dill

Chicken pie – bush relish

NV Champagne Bollinger Special Cuvée Brut, Ay, France

2013 Champagne Dom Pérignon Millésime, Epernay, France

Skull island prawn – Marie rose, iceberg, shaved sourdough, Yarra valley salmon roe

1995 Dr. Loosen Erdener Prälat Spätlese Riesling, Mosel, Germany

2012 Dr. Loosen Graacher Himmelreich Kabinett Riesling, Mosel, Germany

2015 Clonakilla Riesling, Canberra District, A.C.T.

Turkey ballotine – brussel sprout crème, kaiser fleisch, vanillin carrot, broad bean, cress, jus

2005 Mystery Creek ‘Block 3’ Waikato Pinot Noir, Ohaupo, New Zealand

1996 Domaine Jean-Michel Gaunox Pommard ‘Les Perrières’, Côte de Beaune, France

2015 Curly Flat ‘The Curly’, Macedon Ranges, Victoria

Le dauphin double cream brie, Mount Shadwell organic Tomme, Quince jam, lavosh

2003 Brancaia ‘Il Blu’ Rosso Toscana IGT, Tuscany, Italy

80% Sangiovese, 15% Merlot & 5% Cabernet Sauvignon 

2004 Rocco della Macie Chianti Classico DOCG Riserva, Tuscany, Italy

90% Sangiovese, 5% Cabernet Sauvignon & 5% Colorino 

2017 San Filippo Brunello di Montalcino DOCG, Tuscany, Italy

100% Sangiovese Grosso

Pear tart with crème fraiche and vanilla ice cream 

2009 Château Suduiraut-Lions de Suduiraut, Sauternes, Bordeaux

100% Sémillon

2021 Château Suduiraut Premier Cru Classé, Sauternes, Bordeaux

100% Sémillon – 50% new oak

Coffee, tea, herbal infusions, Mince Pies and Dark Chocolate Chunks

2004 Stanton & Killeen Vintage Port, Rutherglen, Victoria

2007 Taylor’s Vintage Port, Douro Valley, Portugal

LUNCHEON

Wednesday 12^th November, 2025

RACV

Duck liver parfait – crumpet, golden raisin jam

Spiced nduja empanadas – mojo verde 

NV Champagne Bonnaire Blanc de Blancs Grand Cru ‘Terroirs’ Extra Brut, Cramant, France

100% Chardonnay from Cramant, Chouilly & Oiry – dosage 4g/l

NV Champagne Serge Mathieu Blanc de Noirs ‘Tradition’ Brut, Avirey-Lingey, Aube, France

100% Pinot Noir, dosage 8.6g/l

Gin and vodka cured salmon – compressed cucumber, radish, dill, horseradish mascarpone, rice veil, avruga, chlorophyll (Basil oil)

2014 Seville Estate Reserve Chardonnay, Yarra Valley, Vic.

2014 Dampt Frères Bourgogne Tonnere Le Chevalier d’Éon, Yonne, France

2014 Dampt Frères Chablis Grand Cru Les Preuses, France

Duck confiture – potato rosti, warrigal greens, blackberries, cassis jus

2018 Yabby Lake Single Vineyard Release Block 5 Pinot Noir, Mornington Peninsula, Vic.

2018 Paringa Estate ‘The Paringa Single Vineyard’ Pinot Noir, Mornington Pen., Vic.

2018 1er Yarra Valley Pinot Noir by Hoddles Creek, Yarra Valley, Vic.

Appleby Cheshire – apple, fig salami, lavosh

2003 Yering Station Reserve Shiraz Viognier, Yarra Valley, Vic.

2004 Hanging Rock Heathcote Shiraz, Newham, Vic.

2004 Domaine de la Solitude Châteauneuf du Pape ‘Cuvée Barberini’, Southern Rhone Valley, France

Coffee, tea, herbal infusions and chocolate chunks

Croft Distinction Special Reserve Port, Oporto, Portugal

DINNER

Wednesday 8^th October 2025

Smoked salmon, toasted mini bagel, dill cream cheese

Manchego, fontina and saffron arancini, aioli

NV Heredad Seguras Viudas Brut Reserva, Cava DO Catalunya, Spain

75% Macabeo, 25% Chardonnay

NV Champagne Paul Bara Réserve Grand Cru Brut, Bouzy, France

80% Pinot Noir, 20% Chardonnay disgorged March 23, dosage 8g/l

Rare, seared wagyu carpaccio, black tahini emulsion, radish, shallots, ras el hanout, truffle vinaigrette

1997 Tyrell’s Vat 1 Semillon, Hunter Valley, NSW

2010 Coolangatta Estate Semillon, Shoalhaven, NSW

Estate grown fruit from Shoalhaven, made at Tyrell’s

2012 Peter Lehmann ‘Margaret’ Semillon, Barossa Valley, SA

Hazeldene free range hen “two ways” – breast and confit drumstick, 

mushroom crème, asparagus, pickled king brown mushroom, crispy prosciutto

2016 Hyde de Villaine Ygnacia Carneros Pinot Noir, Napa Valley, USA

2018 Kumeu River Wines ‘Rays Road’ Pinot Noir, Auckland Region, NZ

2015 Domaine Arnoux Père et Fils Corton Grand Cru ‘Le Rognet’ Côte de Beaune, France

L’Artisan organic Grand Fleuri, Fermier, baby pear, quince paste, crackers bread

2018 Ros Ritchie Nebbiolo, Upper Goulburn

2021 Denton Nebbiolo, Yarra Valley

2016 Marcarini Barolo “La Serra’ DOCG, Piemonte, Italy

Rhubarb and strawberry tart, vanilla ice cream

2003 Domaine Huet Vouvray Le Haut-Lieu Moelleux (Museum Release) Vouvray, France

100% Chenin Blanc Residual sugar 90g/l

2003 Domaine Huet Vouvray Le Mont Moelleux (Museum Release) Vouvray, France

100% Chenin Blanc Residual sugar 75g/l

Coffee, tea, herbal infusions and Chocolate chunks

2006 Seppelt Show Vintage Port, Barossa Valley, SA

2003 Fonseca Vintage Port, Douro Valley, Portugal

Alc 20.5% Residual Sugar 92.1 g/lit. t/a 4.45g/l

Tinta Roriz, Touriga Franca, Touriga Nacional, Tinta Barroca, Tinta Amarela,, Sousão & Tinto Cão

LUNCHEON

Wednesday, 10^th September 2025

Smoked salmon rillette, pani puri, green apple and vanilla confiture, popping caviar

Steak, onion and ale pie, bush chutney 

Barbadillo Manzanilla Pasada en Rama ‘Pastora’, Sanlucar de Barrameda, Spain

100% Palamino

Chambers Dry Flor Apera, Rutherglen, Vic

100% Palamino

‘That’s amore’ burrata, carrot textures, glazed walnuts 

2020 Saint-Peray Nobles Rives Heritiers-Gambert, Cave de Tain, Northern Rhone, France

100% Marsanne, 75% in 400l barrels, balance on lees in tank with batonnage

2007 ‘Château’ Tahbilk Marsanne, Nagambie Lakes, Vic

2005 ‘Château’ Tahbilk ‘1927 Vines’ Marsanne, Nagambie Lakes, Vic

Spring lamb cutlet, crumbed croquette, creamed spinach, peas, smoked yoghurt foam, jus

1988 Château Haut-Marbuzet, Cru Grand Bourgeois Exceptionel, St.-Estephe, France

50% Cabernet Sauvignon, 40% Merlot, 10% Cabernet Franc-now regarded more highly.

2004 Crawford River Wines Cabernet Sauvignon, Henty, Vic.

2005 Château Haut-Bages-Libéral, 5ème Cru Classé, Pauillac, France

60% Cabernet Sauvignon, 40% Merlot

Tarago triple cream, L’artisan Organic fermier, Lavosh, picalilli, branston pickle, bread

1993 St Hallett Old Block Shiraz, Barossa Valley, South Australia

1991 Seville Estate Shiraz, Yarra Valley, Vic.

2009 Seabrook ‘The Chairman’ Great Western Shiraz, Barossa Valley, S.A.

Coffee, tea, herbal infusions and Chocolate chunks

2018 Kopke Late Bottled Vintage Port, Oporto, Portugal

Predominantly, Touriga Nacional, Touriga Franca and Tinta Roriz and Sousão.

ANNUAL GENERAL MEETING DINNER

Wednesday 13^thAugust 2025

Tuna with ginger, mirin and avocado tartlet

Pork croquette, pineapple jam 

NV Champagne Gimonnet-Gonet Grand Cru l’Extra Blanc de Blancs Extra Brut, Le Mesnil-sur-Oger, France

From Cramant in the Côte des Blancs 2gm/l dosage

2012 Champagne Taittinger Comtes de Champagne Grands Crus Brut, Saint Nicaise, Reims, France

Only Grand Crus from Côte des Blancs 

5% aged for 4 months in fresh oak, 1/3^rd new each year, from Seguin Moreau in Cognac and Rousseau in Burgundy

Mushroom tortellini, peas velvet, parmesan foam, hazelnut and garlic crumb

2000 Domaine Marquis d’Angerville Meursault 1er Cru Santenots, Volnay, Côte de Beaune, France

2005 Diamond Valley Vineyards Blue Label Chardonnay, Yarra Valley, Vic.

2016 Tapanappa Tiers Vineyard Chardonnay, Adelaide Hills, S.A.

.

Free range Chicken Wellington, fondant potato, glazed baby carrots, brandy cream sauce

1999 Doudet-Naudin Savigny-Les-Beaune ‘Les Gravains’, Côte de Beaune, France

2001 Jean Dupasquier Chambertin Grand Cru, Côte de Nuits, France 

2013 Bicknell FC Pinot Noir, Gippsland, Vic.

Comte La Couronne Fort Aged, Triple cream Delice de Bourgogne, quince jam, baby figs, Barossa bark 

2009 Château Lagrange Les Fiefs de Lagrange, St Julien, Bordeaux, France

57% Cabernet Sauvignon, 35% Merlot, 8% Petit Verdot

2006 Yeringberg, Yarra Valley, Vic.

Cabernet Sauvignon dominant with Cabernet Franc, Merlot, Malbec & Petit Verdot

2010 Château Pichon-Longueville Baron, Pauillac, Bordeaux France

79% Cabernet Sauvignon, 21% Merlot, 80% new, 20% 1 yo barrels

Apple tarte tatin, salted caramel, vanilla bean ice cream 

2015 DV by Château Doisy-Vedrines, 375ml., Sauternes, Bordeaux, France

80% Semillon, 15% Sauvignon Blanc & 5% Muscadelle

2013 Château Raymond Lafon Sauternes, 375ml., Sauternes, Bordeaux France

80% Semillon, 20% Sauvignon Blanc 

Coffee, tea, herbal infusions and chocolate chunks

2014 SIMÃO & CO Vintage Fortified Red, Rutherglen, Vic.

Shiraz, Tinta Roriz, Alicante Bouchet, Tinta Barroca, Durif and Touring Nacional

LUNCHEON

Wednesday, 9^th July, 2025

Oyster tempura, yuzu mayonnaise, shiso

Beetroot and Meredith goat’s cheese thin tartlet

2001 Granite Hills Late Disgorged Sparkling Brut, Baynton, Macedon Ranges, Vic.

17 years on lees, approx. 50% Chardonnay & 50% Pinot Noir

NV Marcel Martin Tête de Cuvée Brut Crémant de Loire, Loire Valley, France

Chenin Blanc, Chardonnay & Cabernet Franc

Seared Divers scallops, Risotto alla Milanese, Grana Padano

2011 Derwent Estate Vineyard Calcaire Chardonnay, Derwent Valley, Tas.

Fermentation in 50% new oak & balance used oak. Fortnightly lees stirring, Malo allowed

2011 Yeringberg Chardonnay, Yarra Valley, Vic.

2011 Domaine Fernand & Laurent Pillot Chassagne-Montrachet 1er Cru ‘Grandes Ruchottes’, France

Fermentation in oak up to 50% new.

Rangers Valley beef two ways, carrot textures, pickled mustard, baby onions, jus

2011 Woodlands ‘Margaret’ Reserve Cabernet Merlot, Margaret River, WA

79% Cabernet Sauvignon, 11% Merlot & 8% Malbec

2011 Château Lanessan Cru Bourgeois Haut Medoc

Cabernet Sauvignon, Merlot & Petit Verdot

2011 Katnook Estate Cabernet Sauvignon 1500ml, Coonawarra, SA

Cabernet Sauvignon, Merlot, Cabernet Franc

Milawa Goat camembert, Warrnambool cheddar, fig jam, crackers, crusty bread rolls

2018 Wiengut Riehen Basel-Stadt ‘Le Petit Rouge’ Pinot Noir, Baselstadt & Baselland, Switzerland

2018 Yabby Lake Single Block Release ‘Block 5’, Pinot Noir, Mornington Peninsula, Vic.

2011 Curly Flat Pinot Noir, Macedon Ranges

Coffee, tea, herbal infusions and Chocolate chunks

1997 Stanton & Killeen Vintage Port

Shiraz 80%, Touriga, Tinta Barroca, Tinto Cão, Durif