LUNCH
Wednesday 13th May 2026
Chicken and tarragon mini mille-feuille
Salt cod croquette, dill mayo, dill
2016 Champagne Bonnaire Blanc de Blancs Grand Cru ‘Terre des Buissons’ Extra Brut, Cramant, C Côte des Blancs
100% Chardonnay from Cramant, aged in Argonne oak, Malo allowed, no, 6 years on lees Disgorged May 2023, Dosage 1.5g/l.
2018 Champagne Paul Bara Grand Cru ‘Grand Millésime’ Bouzy, Montagne des Reims
90% Pinot Noir & 10% Chardonnay, 6 years on lees disgorged February Dosage 7.0g/lit, No malo
Saku Tuna Crudo – cucumber, orange ponzu, daikon, mustard oil, black quinoa,
Yarra valley salmon caviar, curry leaves
1998 Dopff & Irion Riesling Grand Cru ‘Schoenenberg”, Alsace, France
2010 Dopff & Irion Riesling Grand Cru ‘Schoenenberg”, Alsace, France
2009 Knight Granite Hills Riesling, Macedon Ranges, Vic.
Lamb Gundagai – herb crusted lamb cutlet, braised shoulder, saffron cauliflower,
rainbow chard, tomato eggplant relish
1988 Wynns John Riddoch Cabernet sauvignon, Coonawarra, SA
2004 Crawford River Cabernet Sauvignon, Henty, Vic
2000 Château Cissac, Haut Medoc, Cru Bourgeois Supériors, Bordeaux, France
Approx. 90% Cabernet Sauvignon balance Merlot and Petit Verdot
Tintenbar Nimbin Valley triple cream, Bay of Fires Clothbound Cheddar, quince paste and lavosh
2002 Craiglee Shiraz, Sunbury, Vic
2006 Delas Freres Côte Rôtie ‘Seigneur de Maugiron’, Northern Rhone Valley, France
100% Syrah from Côte Brune et Côte Blonde
The Seigneur de Maugiron’ bequeathed a hillside to each of his two daughters, one was brunette the other fair,
Thus was born the names of Côte Brune et Côte Blonde
1996 Penfolds Grange, Various sites of South Australia
94% Shiraz, 6% Cabernet Sauvignon, 19 months in new USA oak
Coffee, tea, herbal infusions and chocolate chunks
NV Brown Bros Milawa Estate Golden Cream Sherry, N E Victoria
NV Seppelt ‘Class 42’ Oloroso Sherry, Barossa Valley, SA