LUNCHEON
Wednesday 10th March, 2021
Gin and pepperberry cured kingfish, goats curd, rosemary
Slow cooked beef pie, mushy pea topping
NV Champagne Valentin Leflaive Blanc de Blancs Extra Brut, Côte des Blancs
100% Chardonnay, Base wine 2010 70% 10 months in steel 30% old wood, , 12.5% a/v. dosage 4.5 g/l
NV Champagne Augustin Cuvée CCXIV 1er Cru Extra Brut ‘Air’, Montagne de Reims
50% Chardonnay & 50% Pinot Noir fermented in Amphora and old oak 0.4g/l
Autumn salad of baby beets, crisp salmon skin, chocolate soil
and buerre noisette icecream
2009 Tyrell’s Single Vineyard HVD Semillon, Hunter Valley
2009 Tyrell’s Stevens Semillon, Hunter Valley
2009 Tyrell’s Vat 1 Semillon, Hunter Valley
Two point lamb rack – pecorino and herb crusted lamb shoulder, colcannon, peas
1995 Yarra Edge Cabernets, Yarra Valley
1999 Craiglee Cabernet Sauvignon, Sunbury
2001 Chambers Rosewood Vineyard Cabernet Sauvignon, Rutherglen
Tarago triple cream, Pyengana cheddar, muscatel grapes, crackers,
crusty bread, quince paste
1958 Seppelts Chalambar ‘Burgundy’, Great Western
1997 Ralph Fowler Shiraz, Limestone Coast, SA
1998 Majella Shiraz, Coonawarra, SA
Coffee, tea, herbal infusions and chocolate chunks
McWilliams Show Reserve 25YO Tawny Port 500ml.