DINNER

Pork rillette with date purée

Tempura prawn, yuzu mayo

2008 Champagne J. Vignier ‘Deux Terres’ Blanc de Blancs Extra Brut, Côtes des Blancs & Sézannais

100% Chardonnay from Sézanne & Cramant. Fermented in tank with full mlf, dosage 5g/l – 8 years on lees

NV Champagne Hélène Beaugrand ‘Le Grand Carré’ Blanc des Blancs Extra Brut, Montgeux

100% Chardonnay from 2018.  Dosage 1g/l

Confit salmon, avocado and lime mousse, puffed quinoa, petite salad

1976 Deinhard Winkeler Hasensprung Riesling Auslese, Rheingau

2014 Dinny Goonan Riesling, Bambra, Vic.

2016 Domaine Andre Kientzler ‘Giesberg’ Grand Cru Riesling, Ribeauvillé, Alsace

Olive dusted Lamb rump, pumpkin puree, broccolini, lamb cigar, whipped fetta, jus

1965 Ryecroft Shiraz, McLaren Vale

1997 Craiglee Shiraz, Sunbury

2006 Colbinabbin Estate Shiraz

Tarago River Shadows of Blue, Pyengana Cheddar, Red wine poached pear, crusty bread and crackers

2012 Heathcote Estate Grenache Noir, Heathcote, Vic.

2015 Château du Trignon Gigondas

60% Grenache, 30% Syrah, 5% Cinsault & 5% Mourvedre

2016 Daniel Gómez Jiminéz-Landi, ‘Las Uva de la Ira’, D.O. Mentrida, Spain (Garnacha)

Salted caramel banoffee, banana crèmeux, dark chocolate

2005 Tertre de Lys d’Or Cuvée D’exception, Sauternes

2014 Château Suduiraut Grand Cru Sauternes

Coffee, tea, herbal infusions and Chocolate chunks

2005 Stanton & Killeen Vintage Port

Composed of Shiraz, Durif, Tinto Cão & Touriga Nacional

2005 Croft Quinta da Roêda, Pinhão, Portugal

LUNCHEON

Wednesday 8^th March, 2023

RACV

Crab & celeriac remoulade tartlets

Lamb loin, polenta chips, chermoula carrot

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

2014 Crawford River Riesling, Henty, Vic.

Ocean trout, sauteed zucchini and tomatoes, micro greens, beurre rouge

2012 Quartz Reef Pinot Noir, Central Otago, New Zealand

2012 Moorooduc Estate ‘Robinson Vineyard’ Pinot Noir, Mornington Pen., Vic. 

2012 Domaine Alex Gambal Vosne Romanée Vielles Vignes, Côte de Nuits, France

Carved beef tenderloin, smoked celeriac puree, beef cheek croquette, crispy mushroom, jus

2007 Bricco Giubellini Barolo DOCG, Piemonte, Italy

2008 Bricco Giubellini Barolo DOCG, Piemonte, Italy

2009 Bricco Giubellini Barolo DOCG, Piemonte, Italy

Tarago triple cream, L’artisan Organic fermier, Lavosh, picalilli, branston pickle, bread

2016 Main Ridge Chardonnay, Mornington Peninsula, Vic.

2016 Chatto Wines “Mania Tamar Valley’ Chardonnay, Huon Valley, Tasmania 

 2016 Alain Geoffroy Chablis 1er Cru Vau-Ligneau A.C. Burgundy, France

Coffee, tea, herbal infusions and chocolate chunks

2007 Fonseca Vintage Port, Portugal

LUNCHEON

Wednesday 8^th February, 2023

RACV

Salmon tartare, fresh cucumber

Chorizo scotch eggs, fresh apple chutney

NV Marcel Martin Tête de Cuvée Cremant de Loire Brut, Loire Valley

Chenin Blanc, Chardonnay & Cabernet Franc

NV Curly Flat Macedon Brut, Macedon Ranges

50% Pinot Noir, 50% Chardonnay

Seasonal figs, Istra prosciutto, quail, local beeswax, goats cheese spread

2007 Josmeyer ‘Hengst’ Riesling, Wintzenheim, Alsace

2007 Josmeyer ‘Brand’ Riesling, Wintzenheim, Alsace

2008 O’Leary Walker Polish Hill Riesling, Clare Valley

Eugowa chicken, beets, smoked apple and rye crumb

2021 Knight Granite Hills Gamay Noir

2014 Domaine Thillardon Chénas Chassignol, Beaujolais

2017 Laurent Perrachon Juliénas ‘Vignes Centenaires-Cuvée Speciale’, Beaujolais

Long paddock organic banksia, Miss Leon goat camembert, 

fig jam, celery apple and walnut salad, lavosh, chargrilled sourdough

1962 Leo Buring Shiraz Eden Valley/Coonawarra

1964 Unlabelled Milawa Mondeuse Shiraz

1971 Rhinecastle Black Label ‘Claret’ (Shiraz) South Australia

Coffee, tea, herbal infusions and chocolate chunks

1972 Seppelt ‘Vintage Port’ Barossa Valley

DINNER

Wednesday 14^th December 2022

Pepperberry lavosh, pickled baby zucchini, almond fetta

Seared scallop, Davidson plum, persian floss

Lamb shoulder croquette, carrot puree, caramelised orange aioli

2013 Champagne Voirin-Jumel Blanc de Blancs, Champagne, France

100% Chardonnay Grand & Premier Cru vinified and aged in steel, malo blocked, 7 years on lees, dosage 4g/l

2017 Champagne Domaine Vincey Oger Extra Brut Grand Cru Blanc de Blancs, Champagne, France

100% Chardonnay Grand Cru, one year on lees in barrel.  No malo, bottled 09/2018 3 years on cork, dosage 1g/l

Octopus terrine, black garlic aioli, finger lime pearls, crispy onions

2016 Domaine Alain Geoffroy Chablis Premier Cru ‘Vau-Ligneau’, Chablis, France

2016 Serrat Close Planted Chardonnay, Yarra Valley

2016 Dog Point Chardonnay, Marlborough, New Zealand

Wattleseed crusted tenderloin, charred onion puree,  baby king brown mushrooms, pommes dauphinoise

1998 Domaine Auguste Clape Cornas, Northern Rhone Valley, France

1998 Crozes-Hermitage, Domaine Alain Graillot, Northern Rhone Valley, France

1997 Craiglee Shiraz, Sunbury 

L’Artisan organic Mepunga Gruyere, Milawa King River Gold washed rind, chargrilled bread, crackers, quince paste

2013 Oakridge Estate ‘Block 4’ Pinot Noir, Yarra Valley

2013 Valli Waitaki Vineyard Pinot Noir, North Otago, New Zealand

2013 Bernhard Huber Spätburgunder Bombacher Sommerhalde GG, Baden, Germany

Gianduja & apricot tart, hazelnut praline, apricot compote

1998 Château Coutet 1er Cru Classé, Barsac Sauternes, Bordeaux, France

Majority Sémillon with smaller amounts of Sauvignon Blanc and Muscadelle

2000 Château Coutet 1er Cru Classé, Barsac Sauternes, Bordeaux, France

Majority Sémillon with smaller amounts of Sauvignon Blanc and Muscadelle

Coffee, tea, herbal infusions and chocolate chunks

2003 Taylor’s Vintage Port, Portugal

LUNCHEON

Wednesday 9th November 2022

RACV

Moorish Crab vol au vents
Pork and Beef polpette roll, salsa verde and parmesan

2011 Heemskerk Abel’s Tempest Chardonnay Pinot Noir
Chardonnay, Pinot Noir, Sauvignon Blanc

NV Helene Beaugrand Champagne Rose ‘Le Rose Henriette’
Montgueux, Cote des Bar, South East facing, Soil: Turonian Limestone and Flint, declared 100% Meunier (although has Pinot Noir included) Extra -Brut 3 g/, Aged 36 mths, Malo Fermentation completed,

Bluefin Tuna ribbons, cucumber pearls and watermelon radish

2012 Mader Pinot Gris ‘Schlossberg’
2009 Henri Schownheitz Pinot Gris ‘Linsenberg’
2002 Josmeyer Pinot Gris Grand Cru Brand

‘Rabbit in the Garden’
Saddle of rabbit, croquette of leg, carrots, peas and potato

2012 Curly Flat ‘The Curly’ Pinot Noir
2012 Domaine Camus Pere & Fils Charmes-Charbertin Grand Cru
2012 Alex Gambal Vosne-Romanee VV

Annie Baxter, Tarago triple cream, chargrilled beard, crackers and quince paste

2005 Josmeyer Le Dragon Riesling
2003 Grosset Polish Hill Riesling
2002 Leo Buring Clare Valley Riesling

Coffee, tea, herbal infusions and Chocolate chunks

1996 Chateau Reynella Vintage Port

DINNER

Wednesday 12^th October 2022

RACV

Goats curd gougères with pea and mint

Tuna tartare “cigar”

NV Champagne Camille Savès Carte Blanche Premier Cru, Bouzy (60% 2008, 9g/l)

 75% Pinot Noir, Bouzy, Ambonnay, Tours-sur-Marne (all Grand Cru) and 25% Chardonnay, Tauxières (Premier Cru)

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

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

King salmon “mi cuit”, baby beets, brook trout caviar 

2021 Ravensworth Project C The Reduction Chardonnay 1500ml, (Big, thick barrels)

2021 Ravensworth Project C The Oxidation Chardonnay 1500ml, (Little skinny barrels)

2021 Ravensworth Project C The Skin Contact Chardonnay 1500ml, (Amphora)

Produced by Bryan Martin at Murrumbateman from fruit grown at the Johansen Vineyard, Tumbarumba

Loin of Venison, blackberry and confit potato

1968 Bodegas Alavesas Solar de Samaniego Reserva Rioja, Spain

1973 Bodegas Alavesas Solar de Samaniego Reserva Rioja, Spain

1970 Viña Berceo Reserva Rioja, Spain

Thick cut brioche, Maffra clothed Cheddar, Fig compote, candied walnuts, baby mâche 

2015 Fletcher Wines ‘The Minion’ Nebbiolo, Multi Regional Victoria

2016 Adelina Nebbiolo, Adelaide Hills

2016 San Silvestro Barolo ‘Patres’ DOCG, Novello, Italy

Baked rhubarb tart

2011 Château Haut-Bergeron, Sauternes

85% Sémillon, 15% Sauvignon Blanc

2014 Château Coutet 1er Grand Cru Classé, Barsac

Sémillon 75%, Sauvignon Blanc 23%, Muscadelle 2%  

Coffee, tea, herbal infusions and Chocolate chunks

1986 Fonseca Vintage Port, Portugal 

LUNCHEON

Wednesday, 14^th September 2022

RACV

Duck parfait, Pedro Ximenez gel, walnut salsa

Cumin beef tartare, horseradish yoghurt, capers, kipfler chips

2005 Moet & Chandon Cuvee Dom Perignon

NV Taittinger Brut ‘Folies de la Marquetterie’

Cured Buxton trout, charcoal, pigface, beetroot, horseradish powder, puffed wild rice

2010 Coolangatta Estate Semillon, Shoalhaven Coast, N.S.W.

2009 Tyrrell’s Vat 1 Semillon, Hunter Valley, N.S.W.

2009 Tyrrell’s Single Vineyard Belford Semillon, Hunter Valley, N.S.W.

Duck breast, confit leg cigar, pumpkin purée, cherries

2001 Jean-Michel Gaunoux Pommard ‘Les Perrieres’, Vielles Vignes, Côte de Beaune

2013 Felton Road Wines Bannockburn Pinot Noir, Central Otago, New Zealand

2013 Curly Flat ‘The Curly’ Pinot Noir, Macedon Ranges

2013 Squitchy Lane Vineyard ‘Peter’s Block’ Pinot Noir, Yarra Valley, Vic.

Six farms triple cream, Cloth bound Bay of Fires cheddar,

dill pickle, fig chutney, lavosh, grilled sourdough

2014 Seville Estate Reserve Chardonnay, Yarra Valley, Vic.

2015 Narkoojee Reserve Chardonnay, Glengarry, Central Gippsland, Vic.

2015 Xanadu Chardonnay, Margaret River, W.A.

2015 Fernand & Laurent Pillot Chassagne-Montrachet 1er Cru ‘Vide Bourse’, Côte de Beaune

Coffee, tea, herbal infusions and Chocolate chunks

Croft 10 y.o. Tawny Port, Oporto

DINNER

Wednesday 10^th August 2022

RACV

Individual edible garden

Seared lamb, spiced carrot puree, labneh on charcoal lavosh

2005 Champagne Paul Bara Comtesse Marie de France, Bouzy

(100% Pinot Noir, Grand Cru)

NV Champagne Gosset N.V. Grand Blanc de Noirs (a one-off cuvée) Ay

100% Pinot Noir with 95% from 2007 vintage aged on lees for 9 years, 5 gm/litre dosage, no malolactic fermentation

Smoked salmon, poached egg, sauce gribiche, watercress puree and seeded mustard mayonnaise

2007 Pfeiffer Wines Riesling, N.E. Victoria

2007 Reichsgraf von Kesselstatt Riesling Graacher Trocken, Mosel, Germany

2007 Josmeyer Brand Grand Cru Riesling, Alsace, France

Roast Striploin of beef, pressed celeriac, smoked potato cream, black garlic, onion flower 

2005 Craiglee Shiraz, Sunbury

2006 Domaine de la Solitude Chateauneuf-du-Pape ‘Reserve Secrete’, S. Rhone Valley

(50% Grenache and 50% Syrah)

2006 Delas Freres Côte-Rôtie ‘La Landonne’, N. Rhone Valley

Yarra Valley Yering, L’artisan Fermier, dill pickle, fig chutney, lavosh, grilled sourdough

2013 Moorooduc Estate ‘The Moorooduc’ McIntyre Pinot Noir

2013 Yabby Lake Single Block Release Block 1 Pinot Noir

2013 Valli Waitaki Vineyard Pinot Noir, North Otago

Individual Apple and Rhubarb crumble, Cinnamon Ice-cream

1997 Château Gilette Crème de Tete Sauternes, Preignac, Bordeaux

90% Semillon, 8% Sauvignon Blanc and 2% Muscadelle – no oak used, aged for up to 25 years prior to release

1996 Château Gilette Crème de Tete Sauternes, Preignac, Bordeaux

90% Semillon, 8% Sauvignon Blanc and 2% Muscadelle – no oak used, aged for up to 25 years prior to release

Coffee, tea, herbal infusions and chocolate chunks

2001 Taylor’s Quinta de Vargellas Vintage Port, Oporto

LUNCHEON

Wednesday, 13^thJuly, 2022

RACV

Beetroot and goats curd samosa

Sourdough crisps, pancetta, tomato butter, parsley

Champagne NV Castelnau Brut Réserve, Reims

40% Pinot Meunier, 20% Pinot Noir & 40% Chardonnay, at least 5 years on lees

Champagne NV Charles de Casanove Brut Tradition, Reims

60% Pinot Noir, 30% Pinot Meunier & 10% Chardonnay  

Poached hapuka, winter vegetable barigoule, garlic aioli

2015 Seville Estate Chardonnay, Yarra Valley 

2015 Curly Flat Chardonnay, Lancefield, Macedon Ranges

2015 Fernand & Laurent Pillot Chassagne Montrachet 1er Cru ‘Vide Bourse’ Côte de Beaune

Seared breast of duck, slow-cooked leg, porcini, Jerusalem artichoke puree, black garlic, duck sauce

2018 Yabby Lake Vineyard ‘20^th Anniversary’ Pinot Noir, Mornington Peninsula,1500ml 

2018 Bodega Chacra Cincuenta y Cinco Pinot Noir, Patagonia

2018 Hoddles Creek 1er Cru Pinot Noir, Upper Yarra Valley

Bûche D’affinois, L’artisan Mepunga gruyere, lavosh, apple walnut and celeriac bread

1997 Ralph Fowler Shiraz, Limestone Coast, S.A.

1997 Craiglee Shiraz, Sunbury

2000 Dowie Doole Shiraz, McLaren Vale, S.A.

Coffee, tea, herbal infusions and Chocolate chunks

Age unknown Morris Muscat, Rutherglen

DINNER

Wednesday 8^th June 2022

RACV

Sour cream and chive pomme souffle, caviar

Crab & celeriac remoulade tartlets

NV Champagne Taittinger ‘Les Folies de la Marquetterie’ Brut, Reims

45% Chardonnay and 55% Pinot Noir from terroir of The Folie, some wood age

NV Champagne Louis Roederer ‘Collection 242’ Brut, Reims

2017 dominant with 44% reserve from 2009-2016, no 2010.  10% of the reserve aged in oak 

42% Chardonnay, 36% Pinot Noir & 22% Pinot Meunier.  Dosage 8g/l

Beetroot spaghetti spirals, goats curd, Swiss chard, puffed wild rice

2012 Curly Flat ‘The Curly’ Chardonnay, Lancefield (Gift of Mr Phillip Moraghan)

2012 Jean Bourdy Chardonnay, Côtes du Jura, France

Oldest vines 1904, fermented and aged in old wood for 3-4 years prior to bottling, no filtration

2012 Corton Charlemagne, Domaine Alex Gambal, Burgundy

Duck Shepherd’s pie, chargrilled broccolini, baby carrots

2012 Sottimano Barbaresco ‘Cotta’ DOCG

2012 Sottimano Barbaresco ‘Fausoni’ DOCG

2012 Sottimano Barbaresco ‘Pajore’ DOCG

Tarago triple cream, Maffra clothed cheddar, Lavosh, piccalilli, bread

1958 Leo Buring Bin D614 ‘Hermitage’, Hunter River

1959 Leo Buring Bin D60 Pokolbin Red Hunter River

1967 McWilliams Mt. Pleasant ‘Cabernet Hermitage’ Hunter Valley

Pear tart tatin, vanilla bean ice cream

2000 Château Rieussec Premier Cru Fargues, Sauternes

1999 Château Coutet Premier Cru Barsac, Sauternes 

Coffee, tea, herbal infusions and Chocolate chunks

2007 Fonseca Vintage Port, Oporto