DINNER
Wednesday 10th April 2024
RACV
Goat cheese, beetroot and walnut tartlets
Prawn cigars, sriracha mayonnaise
NV Champagne Castelnau Brut Réserve, Reims
Very traditional grower collective Chardonnay, Pinot Noir & Pinot Meunier
2013 Champagne Bonnaire Grand Cru Blanc de Blancs Extra Brut, Cramant
100% Chardonnay Cramant. Fermented in tank with full mlf, dosage 5g/l, minimum 7 years on lees
Wagyu bresaola, figs, wild roquette, vincotto, Parmigiano Reggiano
2014 Seville Estate Reserve Chardonnay, Yarra Valley
2014 Domaine Fourrey Chablis Premier Cru ‘Mont de Milieu’, Milly, Chablis
2014 Vignoble Dampt Frères Grand Cru ‘Les Preuses’, Collan, Chablis
Aylesbury duck breast, beetroot, whipped fetta, barley, shallots, jus
2014 Domaine Tollot-Beaut Savigny-lès-Beaune 1er Cru ‘Champ Chevrey’, Chorey-lès-Beaune
2014 Alexander Vineyard Pinot Noir, Martinborough, NZ
25% new oak barriques for 11 months
2014 Curly Flat Pinot Noir, Macedon Ranges
L’artisan le Rouge and Fermier, fruit paste, crackers, crusty bread, shaved celery
1961 Château Lynch-Bages 5eme Cru Classé 1855, Pauillac
67% Cabernet Sauvignon, 25% Merlot, 5% Petit Verdot & 3% Cabernet Franc, 18 months in oak, 75% new
1995 Château Olivier Cru Classé Graves, Pessac-Léognan
45% Cabernet Sauvignon, 45% Merlot & 10% Cabernet Franc
2004 Cullen ‘Diana Madeline’ Cabernet Merlot, Wilyabrup, Margaret River
Warm pear frangipane tart – salted caramel, vanilla cream
2014 Château Raymond-Lafon Sauternes, Bordeaux
80% Semillon & 20% Sauvignon Blanc
2014 Château Suduiraut ‘Castelnau de Suduiraut’ Sauternes, Bordeaux
96% Semillon & 4% Sauvignon Blanc – 23% new oak balance 1 year old. t/acidity 3.8g/l res. sugar 135g/l.
Coffee, tea, herbal infusions and Chocolate chunks
2000 Stanton & Killeen Vintage Port, Rutherglen
Composed of Tinta Barroca, Shiraz, Durif, Tinto Cão & Touriga Nacional
2000 Dow’s Vintage Port, Portugal
Touriga Franca, Touriga Nacional, Tinta Barroca, Tinta Roriz Tartaric Estate 4.68g/l, Beaumé 3.4