Steamed assorted Dim Sim (3)

2018 Champagne Lahèrte Freres ‘Les Beaudiers’ Rosé de Saignée Meunier, à Chavot

100% Pinot Meunier

Seafood San Choy Bao

1996 Brokenwood ILR Aged Reserve Semillon, Hunter Valley

1997 Tyrell’s Vat 1 Semillon, Hunter Valley

1997 Mount Mary ‘Triolet’, Yarra Valley

75% Sauvignon Blanc, 20% Semillon & 5% Muscadelle

Steamed Bugs with garlic

2010 Domaine Marius DeLarche Corton Charlemagne Grand Cru Reserve, Burgundy

2011 Curly Flat ‘Lacuna; Chardonnay

Jumbo Queensland Prawns with Garlic & Butter

2004 Ramey Wine Cellars ‘Ritchie Vineyard’ Chardonnay Russian River Valley

2005 Diamond Valley ‘Blue Label’ Chardonnay, Yarra Valley

Peking Duck, Smoked Tea Duck

2015 Paul Bara Coteaux Champenois Grand Cru Bouzy Rouge

2001 Mi Sueno Cellars Los Carneros Pinot Noir, Napa Valley

2007 Pisa Range Estate ‘Black Poplar Block’ Pinot Noir, Central Otago

Pan Fried Beef Eye Fillet, choice of Szechuan Chilli Sauce, Mandarin Sauce, Honey Pepper Sauce

Stir fried Chinese Cauliflower with Garlic and Chinese Broccoli with Ginger

Black Truffle Fried Rice

2004 Bernard Faurie Hermitage “Gréffieux’ Northern Rhone Valley

2005 Two Hands ‘Gnarly Dudes’ Shiraz, Barossa Valley

1999 Penfolds Grange Bin 95 Shiraz

Gorgonzola Piccante D.O.P. by Auricchio and baguette

Fresh fruit platter, Egg custard tart

1986 Chateau d’Yquem 1er Cru Classé Sauternes, Bordeaux

Oolong tea with house made Almond cookies

1977 Quarles Harris Vintage Port

John Kosovich Rare Muscat, Swan Valley WA 375ml.

Trout rillette, roe, rye

NV Jean Vesselle Brut Réserve, Bouzy, France

80% Pinot Noir & 20% Chardonnay

Baker Bleu sourdough bread, cultured butter

Cured snapper, green lentil, pistachio, parsley

1976 Deinhard Winkeler Hasensprung Auslese, Rheingau

1993 Dr Loosen Erdener Pralat Auslese ☆☆☆ Goldkapsel

2014 Domaine Zind Humbrecht Riesling Turckheim, Alsace

1996 Pewsey Vale ‘The Contours’ Riesling Museum Reserve, Eden Valley

Trottole, yellow tomato, capsicum, basil, pecorini, chilli

2002 La Chablisienne Chablis A.C.

2000 Pahlmeyer Chardonnay, Napa Valley, California, USA

Duck breast, eggplant puree, jus, Fried potatoes, mustard sauce, green salad, honey & verjus dressing

1949 Maison Leroy Grands Echezeaux Grand Cru

2001 Domaine René Engel Vosne Romanée A.C.

2007 Domaine Mongeard-Mugneret Grands Echezeaux Grand Cru

Cheeses – Vagne Comté, L’Amuse Fromagerie ‘Signature Gouda’,

Onetik ‘Chebris’ Tomme (goat & sheep milk blend)

1999 Mazzei Castello di Fonterutoli Chianti Classico DOCG

2004 Conti Costanti Brunello di Montalcino DOCG

2003 Azelia Barolo ‘Margheria’ DOCG

Coffee and tea

NV All Saints Madeira, Wahgunyah

Muscadelle (labelled Tokay), Marsanne

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

LUNCHEON

Mini crumpets, taramasalata, chives and salmon roe

Spaghetti bolognaise jaffle

NV Champagne Jean Vesselle Brut, Bouzy

80% Pinot Noir, 20% Chardonnay, dosage 10/11g/l

2008 Champagne J. L. Vergnon ‘Expression’ Blanc de Blancs Grand Cru Extra Brut, Le Mesnil-sur Oger

dosage >5g/l 100% Chardonnay

Local stracciatella, chargrilled peaches and heirloom tomato

2013 Yabby Lake Single Vineyard Pinot Noir, Mornington Peninsula, Vic. 

2013 Freycinet Vineyard Pinot Noir, East Coast Tasmania

2013 Curly Flat Pinot Noir, Macedon Ranges

1000 guineas corned short rib, seared cabbage, pea puree, potato gratin, seeded mustard sauce

1997 All Saints Classic Release Shiraz, Wahgunyah, North East Victoria

2003 Craiglee Shiraz, Sunbury

2011 Colbinabbin Estate Shiraz, Heathcote

Nimbin Valley triple cream, Bay of Fires cloth bound cheddar, quince paste, lavosh, crusty bread

2011 Moorooduc Estate ‘McIntyre’ Chardonnay, Mornington Peninsula

2010 Tyrell’s Vat 47 Chardonnay, Hunter Valley

2012 Rully Blanc ‘Les St Jacques’ Domaine A. & P. de Villaine, Côte Chalonnaise, Burgundy

Coffee, tea, herbal infusions and chocolate chunks

10 yo Kopke Tawny Port, Portugal

DINNER

Frijoles, crisp corn chip, guacamole, pico de gallo, coriander 

Herbed polenta goujon, green goddess dressing, pecorino 

NV Champagne J. Vignier Ora Alba Grands Crus Blanc de Blancs, Cramant, France

Cramant, Chouilly, Oiry, 65% 2009, 35% 2010 and 2011) 5g/l, six years on fine lees

NV Champagne André Clouet Grande Réserve Brut, Bouzy, France

 Pinot Noir dominant, 5% wood aged 3 years on lees, 30% 2-5yo reserve from steel, 6-8g/l.

Cured tuna belly, Yuzu Vinaigrette 

1993 Weingut E. Christoffel-Berres Erdener Pralat Riesling Auslese, Mosel, Germany

1976 Deinhard Winkeler Hasensprung Riesling Auslese, Rheingau, Germany

2002 Leo Buring Eden Valley Riesling, Eden Valley, SA

Two-point lamb rack, braised lamb shoulder, 

roasted cauliflower puree, yoghurt, rainbow chard, hassleback potato 

1996 Château La Lagune 3eme Cru Classé, Haut Madoc, Bordeaux

2002 Château Palmer 3eme Cru Classé, Margaux, Bordeaux

2000 Lindemans ‘St George’ Cabernet Sauvignon, Coonawarra, SA

Maffra clothed cheddar, La Couronne Fort aged Comté, quince paste, lavosh, crusty bread

1997 Domaine Jean Pillot et Fils Santenay ‘Les Champs Claude’, Côte de Beaune, France

2009 Curly Flat Pinot Noir, Macedon Ranges, VIC

2001 Domaine Jean-Michel Gaunoux Pommard ‘Les Perrières 1er Cru, Cote de Beaune, France

Yoghurt pannacotta, strawberry marshmallow, strawberry sorbet

2011 Château Haut-Bergeron, Sauternes, Bordeaux, France

85% Sémillon, 15% Sauvignon Blanc

2013 Château Raymond-Lafon Sauternes, Bordeaux, France (375ml)

Sémillon 80%, Sauvignon Blanc 20% (three years in oak)

Coffee, tea, herbal infusions and Chocolate chunks

2000 Fonseca Vintage Port, Portugal

LUNCHEON

Mini Smoked salmon tartlets, dill crème fraiche

Bolognaise arancini, aioli, Pecorino

NV Marcel Martin Tête de Cuvée Brut Cremant de Loire AC

Chardonnay, Chenin Blanc & Cabernet Franc

2001 Knight Late disgorged Sparkling Brut

10% wood-aged reserve, 50% Pinot Noir & Chardonnay, no malo, 17 years on lees

Mushroom tortellini, burnt butter sauce, crisp pancetta, shaved parmesan

2016 Adelina Nebbiolo, Adelaide Hills

2018 Ros Ritchie Wines Nebbiolo, Mansfield

2018 Tenuta Scersce Valtellina Superiore ‘Inferno’ DOCG, Lombardia 

Smoked duck breast, braised endive, honey pickled shimeji, onion flower, mustard jus, pea shoots

2010 Curly Flat Pinot Noir, Macedon Ranges

2010 Curly Flat ‘The Curly’ Pinot Noir, Macedon Ranges

2010 Domaine Follin Arbelet Aloxe Corton 1er Cru ‘Les Vercots’, Côte de Beaune, Burgundy

Long paddock Iron Bark – Long paddock flannel flower, 

baby pears, quince, lavosh, rosemary and pink peppercorn loaves 

2014 Leo Buring DWR18 Leonay Riesling, Watervale, Clare Valley, S.A.

2014 Jim Barry Watervale Riesling, Clare Valley, S.A.

2014 Alkoomi Frankland River Riesling, Frankland River, W.A.

Coffee, tea, herbal infusions and Chocolate chunks

2010 Stanton & Killeen Vintage Port, Rutherglen

Rare roast beef mini baguette, horseradish cream and watercress

Charcoal and feta arancini, smoked paprika aioli 

2006 Comte de Champagne Blanc de Blancs

(100% Chardonnay, from eight Grand Cru sites)

2017 Bollinger Champagne PN TX17 Blanc de Noirs Ay

100% Pinot Noir predominantly Tauxières with Avenay & Verzenay – 4 gm/litre dosage, 

some reserve ex magnum from 2016, 2009 & 2006

Confit rainbow trout, crab gribiche, squid ink tuile, sourdough crisp

2009 Henri Schoenheitz ‘Linsenberg’ Pinot Gris, Alsace, France

2014 Banyandah Pinot Gris, Macedon Ranges

2015 Yabby Lake Single Vineyard Pinot Gris, Mornington Peninsula

Slow cooked lamb scotch, pearl couscous and nuts salad, Dukkah roasted carrots, lemon yoghurt, jus

1934 Château Margaux 1er Grand Cru Classé, Margaux, Bordeaux

2002 Howard Park ‘Scotsdale’ Cabernet Sauvignon, Great Southern

2004 Crawford River Wines Cabernet Sauvignon, Henty

Tarago triple cream, Warrnambool cheddar, fig jam, crackers, crusty bread rolls 

2006 Desaunay-Bissey Vosne-Romanée 1er Cru ‘Les Beaux Monts’ Pinot Noir, Côte de Nuits

2007 Pisa Range Estate ‘Black Poplar Block’ Pinot Noir, Central Otago

2013 Moorooduc Estate ‘Robinson’ Pinot Noir

Apple Tarte Tatin, burnt butter ice cream

1985 Moulin Touchais Coteaux du Layon, Anjou, Loire Valley

Coffee, tea, herbal infusions and chocolate chunks

2008 Fonseca Crusted Port, Oporto

LUNCHEON

Akoya tempura, wasabi mayonnaise, nori dust

Beetroot, red onion and Meredith goat’s cheese tartlet

NV Champagne Minière F & R, Blanc de Blancs Absolu Brut St. Hermonville, Montagne de Reims

100% Chardonnay, 2018 dominant, at least 5 years on lees in oak, no Malo. dosage 3g/l

2010 Champagne Saint-Chamant Blanc de Blancs Brut ‘Intégral’, Epernay

100% Chardonnay mainly Grand Cru Chouilly 

Soy and yuzu cured salmon, radish and cucumber, caviar dressing

2016 Bourgogne Blanc, Domaine Jomain, Côte de Beaune

2016 Chablis, Domaine A. Geoffroy

2016 Chablis 1er Cru ‘Vau Ligneau’ Domaine A. Geoffroy

Coffee rubbed slow cooked beef short rib, 

Potato rosette, apple and mustard puree, charred shallots, jus, herb oil 

1996 Château Pichon Longueville Baron 2eme, Pauillac

60% Cabernet Sauvignon, 35% Merlot, 4% Cabernet Franc & 1% Petit Verdot

1996 Château Gruaud Larose 2eme, Saint Julien

57% Cabernet Sauvignon, 30% Merlot, 8% Cabernet Franc & 3% Petit Verdot

1996 Château La Lagune 3eme, Haut Medoc

60% Cabernet Sauvignon, 20% Merlot, 10% Cabernet Franc & 10% Petit Verdot

L’Artisan Cheese Organic Petit Fleuri, Pyengana Cheddar, lavosh, walnut ciabatta, muscatel grapes

2001 Dopff & Irion ‘Schoenenbourg’ Grand Cru Riesling, Alsace

2007 Josmeyer ‘Hengst’ Grand Cru Riesling, Alsace

2014 Trimbach Cuvée Fredéric Emile Riesling, Alsace

Coffee, tea, herbal infusions and Chocolate chunks

1996 Champagne de Ratafia Boll & Cie

100% Pinot Noir fortified with fine grape spirit.

DINNER

Epocha

Epocha Blini

2020 Karanika Cuvèe Spéciale Sparkling, Makedonia

Local Scallop, fennel, succulents

Focaccia with Hellenic aromata

2016 Assyrtiko, Karamolegos, Santorini

2020 Robola of Cephalonia, Sclàvos, Cephalonia

2020 Savatiano, Old Vines, Domaine Papagiannakos, Attiki

2009 Thrapsathiri/Vilana, Oikonomou, Ziros, Crete

Aylesbury duck pithivier, pine mushroom, Jerusalem artichoke, red cabbage

Potato and duck fat galette

Wild greens, melon, garlic

2019 Xinomavro, Earth and Sky, Thymiopoulos, Naoussa

2018 Mavrodafni of Cephalonia, Orgion, Sclàvos, Cephalonia

2019 Limniona Ktima Zafeirakis, Tyrnavos, Thessaly

2019 Agiorghitiko, Gaia, Nemea

Epocha Cheese Selection

2021 Moscato Aspro, Phyllas Samos

2009 Malagouzia, Gerovaseiliou, Makedonia

2021 Mavro Muskat Tyrnaou, Thessaly

2010 Vinsanto, Santo Winery, Santorini

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