DINNER
Wednesday 14thAugust, 2019
Tempura oyster, ginger and mirin dipping sauce
Beetroot pooriyal, smoked mackerel and crème fraiche tart
Champagne Diebolt-Vallois 2008 Fleur de Passion à Cramant Blanc de Blancs Brut
100% Chardonnay Grand Crus ‘Les Buzons’ Cramant. No MLF, filtration or fining, aged in 1yo Burgundy barrels Vine age 40-60 plus years. Dosage 6-8 g/l
Champagne ‘Dom Perignon’ Vintage 2005, Reims
63% Chardonnay & 37% Pinot Noir normally the reverse, 2005 bad year for rot in PN
Roasted cauliflower and truffle risotto, confit egg yolk, crisp prosciutto
2009 Brokenwood ILR Reserve Semillon, Hunter Valley
2005 Coolangatta Estate Semillon, Shoalhaven
2009 Tyrell’s Single Vineyard ‘Belford’ Semillon, Hunter Valley
Seared duck breast, baby turnips, celeriac puree, cherry reduction
2006 Domaine Camus Père et Fils Charmes Chambertin Grand Cru, Burgundy
2006 Domaine Taupenot-Merme Charmes Chambertin Grand Cru, Burgundy
2008 Curly Flat Pinot Noir, Macedon Ranges
Woodside Charleston, Pyengana, fig jam, crackers, bread rolls
2001 Yeringberg Cabernets, Yarra Valley
2001 Rosemount Estate Traditional Cabernet Sauvignon Merlot Petit Verdot, McLaren Vale
2000 Château Leoville-Poyferre 2eme Cru Classé, Saint Julien, Bordeaux
Strawberries, pomegranate gel, yoghurt sorbet, lemon sponge
2014 Château La Tour Blanche 1er Cru Classé Sauternes, Bordeaux
82% Semillon, 12% Sauvignon Blanc and 5% Muscadelle
2014 Château Suduiraut 1er Cru Classé Sauternes, Bordeaux
90% Semillon, 10% Sauvignon Blanc
Coffee, tea, herbal infusions and chocolate chunks
1977 Quarles Harris Vintage Port, Oporto