DINNER
Crispy rice Nigiri, cured Buxton trout, avocado
Hawkes farm potato, Sher wagyu striploin, aioli
2021 Ravensworth Project C ‘Reduction’ Chardonnay, Canberra District 1500ml
2021 Ravensworth Project C ‘Oxidation’ Chardonnay, Canberra District 1500ml
Vegetarian pithivier, carrot cream, summer vegetable
NV Champagne Paul Bara Grand Rosé Extra Brut, Bouzy, Montagne de Reims
70% Grand Cru Pinot Noir, 18% Grand Cru Chardonnay & 12% Bouzy Rouge, No malo except Bouzy, dosage 8g/l
NV Champagne Larmandier-Bernier Rosé de Saignée Premier Cru Extra Brut, Vertus
90% Pinot Noir & 10% Pinot Gris Premier Cru from Vertus (co-planted) wild yeast fermentation, then malo, dosage 2g/l
NV Champagne Laherte Frères ‘Les Beaudiers’ Rosé de Saignée Meunier Extra Brut, Chavot
100% Pinot Meunier, destemmed & macerated for 14 hours, wild yeast, No malo, dosage 0 – 4.5g/l
Pistachio and herb crusted lamb cutlet, Zucchini cannelloni, smoked long paddock yoghurt, asparagus and chimichurri
2010 Château Senejac Cru Bourgeois, Haut Medoc
2010 Katnook Estate Cabernet Sauvignon, Coonawarra
2010 Château Bernadotte Cru Bourgeois, Pauillac
Tarago triple cream, Pyengana Cheddar, Lavosh, piccalilli, bread
2010 Craiglee Shiraz, Sunbury
2010 Seabrook ‘The Chairman’ Shiraz, Great Western
2010 Wynns Coonawarra Estate Michael Shiraz, Coonawarra
Chocolate (Valrhona Bahibe 46%) & Cherry Mousse, Tonka bean crème brûlée, cherry compôte
2015 Château Suduiraut Premier Cru Classé, Sauternes, Bordeaux, France
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
2015 Château de Rayne Vigneau Premier Cru Classé Sauternes, Bordeaux, France
74% Sémillon, 24% Sauvignon Blanc and 2% Muscadelle
Coffee, tea, herbal infusions and chocolate chunks
2001 Quinta do Panascal Vintage Port, Portugal
The flagship property of Fonseca – Composed of Tinta Roriz, Touriga Francesa & Touriga Nacional