LUNCH
Beetroot blinis, smoked salmon, roe, dill crème fraiche
Chicken and mushroom vol au vent
NV Champagne Camille Savès Carte Blanche Premier Cru Brut, Bouzy
75% Pinot Noir ex Grand Crus Bouzy, Ambonnay & Tours-sur-Marne 25% Chardonnay from Tauxières Premier Cru
2020 Champagne Boizel Brut Reserve, Epernay
55% Pinot Noir, 30% Chardonnay, 15% Pinot Meunier with 30% reserve
Grilled prawns, sweet potato and avocado, seeded mustard dressing
2009 Brokenwood ILR Reserve Semillon, Hunter Valley
2009 McWilliams Mount Pleasant Elizabeth Semillon, Hunter Valley
2009 Tyrell’s Stevens Semillon, Hunter Valley
Beef tenderloin, parsnip purée, potato fondant, asparagus, king brown mushroom, edamame, miso jus
2005 Virgin Hills Cabernets, Macedon Ranges
Cabernet Sauvignon, Shiraz, Merlot, Malbec
2005 Yeringberg Cabernet
Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Petit Verdot
2005 Château Giscours 3eme Cru Classé Margaux
53% Cabernet Sauvignon, 42% Merlot 5% mix of Cabernet Franc and Petit Verdot
Mont rouge, L’artisan Fermier, quince paste, crackers, crusty bread, shaved celery
2016 Adelina Nebbiolo, Adelaide Hills
2016 Giacomo Borgogno Barolo DOCG, Piemonte
2016 Marcarini Barolo ‘Brunate’ DOCG, Piemonte
Coffee, tea, herbal infusions and chocolate chunks
McWilliams Show Reserve 25 Year Old Tawny Port 500ml, Riverina