LUNCHEON

Wednesday 10^th February, 2021

Sweet corn empanada, chimichurri

Lamb Fataya, smoked minted yoghurt

NV Champagne Castelnau, Reims

Predominantly Chardonnay with Pinots Noir & Meunier 

2008 Champagne Le Brun de Neuville Grand Vintage Blanc de Blancs, Sézanne

96% Chardonnay, 4% Pinot Noir 12.0 alc/vol

Confit salmon with avocado and prawn, fennel, roe and chive dressing

2015 Klein Constantia Estate Chardonnay, Constantia, South Africa

2015 Eileen Hardy Chardonnay, Padthaway SA

2015 Xanadu Chardonnay, Margaret River WA

Beef two ways, potato fondant, celeriac puree, jus

2013 Château Thivin Côte de Brouilly, ‘Clos Bertrand’, Beaujolais

2013 Château Thivin Côte de Brouilly, ‘Les Griottes de ‘Brulhie’, Beaujolais

2013 Château Thivin Côte de Brouilly, ‘Les Sept Vignes’, Beaujolais

L’artisan Marcel, L’artisan Mepunga Gruyere, fig jam, macerated baby pear, crackers

2005 Geoff Weaver Lenswood Riesling

2005 ‘Le Dragon’ Riesling, Josmeyer, Alsace

2003 Grosset Watervale Riesling

Coffee, tea, herbal infusions and chocolate chunks

1992 Stanton & Killeen ‘Jack’s Block’ Vintage Port

DINNER

Wednesday 13th January, 2021

Ham & pea fritter, citrus fraiche & pickled apple. Chicken & leek petit pie

NV Champagne Diebolt-Vallois Blanc de Blancs, Cramant
(100% Chardonnay, grapes from Cuis, Chouilly, Epernay and Cramant, blend of two vintages, dosage 3-5 g/L)

Tuna tartare, salmon roe, & tomato dressing, gribiche cream & frisée salad

2006 Tahbilk “1927 Vines” Marsanne, Nagambie, VIC
2012 Yeringberg Marsanne/Rousanne, Yarra Valley, VIC
2013 Yangarra “Roux Beauté” Rousanne, McLaren Vale, SA

Suzette glazed Duck breast, duo of carrot, Jamon croquettes
2004 Azelia Barolo DOCG, (Castiglione Falletto and Serralunga d’Alba), Piedmont 2004 Poderi Colla Barolo Bussia “Dardi Le Rose” DOCG, Piedmont
2011 Sottimano Barbaresco “Curra” DOCG, Piedmont

Washed rind & hard cheese, nuts & quince paste, crispbread & lavosh

2000 Pepper Tree Grand Reserve Cabernet Sauvignon, Wrattonbully, SA
2002 Howard Park Cabernet Sauvignon, Great Southern and Margaret River, WA
2005 Ch Durfort-Vivens, 2me cru classe, Margaux

Vanilla panna cotta, strawberry & mint salad, pistachio cigar

2009 Ch Suduiraut “Lions de Suduiraut”, Sauternes
2008 Ch Lafaurie-Peyraguey, 1er cru classe, Sauternes

Tea, coffee and petit fours

DINNER

Tuesday 8^th December, 2020

Smoked salmon blini

Due Arancini al formaggio

2012 Champagne Bollinger La Grande Année Brut, Ay

65% Pinot Noir, 35% Chardonnay vinified in aged wood, alcoholic and malolactic fermentations in barrel, 9 plus years on lees, 8g/l

2008 Champagne Dom Pérignon Brut, Hautvillers 

A blend of Grand cru -Aÿ, Bouzy, Verzenay, Mailly, Chouilly, Cramant, Avize, Le Mesnil & Premier cru Hautvillers, 

50% Pinot Noir & Chardonnay, Dosage 5g/l

Seared kingfish, Japanese salad, whipped avocado & soy infusion

1987 Brown Brothers King Valley Riesling, Milawa, Victoria

2002 Peter Lehmann Reserve Riesling, Eden Valley, South Australia

1998 Dopff & Irion Schoenenbourg Grand Cru Riesling, Alsace

Eye fillet, foie gras mousse, thyme fondant, celeriac & apple remoulade, red wine jus

1972 Wynns Black Label Cabernet Sauvignon, Coonawarra, South Australia

1978 Château Cissac, Cru Bourgeois, Haut Medoc, Bordeaux

1993 Bowen Estate Cabernet Sauvignon, Coonawarra, South Australia

Le Dauphin Petit Double-Crème

Jack’s Club English Farmhouse Cheddar

2010 Curly Flat “The Curly” Pinot Noir, Macedon Ranges, Vic.

2006 Domaine Taupenot-Merme Mazoyeres-Chambertin Grand Cru, Côte de Nuits, Burgundy

1999 Domaine Doudet-Naudin Savigny-les-Beaune 1er Cru Les Gravains, Côte de Beaune, Burgundy

Warm Christmas pudding, aromatic brandy anglaise & ice cream

Private Barrel Muscat, North East Victoria

Tea, coffee and petit fruit mince tartlets

LUNCHEON

Wednesday 12^th February, 2020

PRIVATE DINING ROOM

RACV 

Ocean trout tartare, salmon roe, baby chives

 Pork belly bites, sauce gribiche

NV Champagne A.R. Lenoble Rosé Terroirs, Chouilly, Bisseuil

92% Chardonnay, 8% Pinot Noir 2013 base, 35% reserve, 30% barrel aged, 3g/l, 12.5 alc/vol

2017 Champagne Coessens Rosé de Saignée, Largillier

100% Pinot Noir 12% alc/vol, self described as ‘Rich & greedy’ pressed by foot

Kingfish carpaccio, shaved baby fennel, fresh peas, olive oil

2008 d’Arenberg ‘The Dry Dam’ Riesling, McLaren Vale, S.A.

2008 O’Leary Walker Polish Hill River Riesling, Clare, S.A.

2008 Crawford River Riesling, Henty, Vic.

Veal tenderloin, baby veg, consommé, fresh herbs

1994 Marqués de Cáceres Rioja Reserva, Rioja Alta, Spain

2011 Solar Viejo Rioja Crianza, Rioja Alavesa, Spain

2011 Vina Muriel Tierras de Lastra Rioja Gran Reserva, Rioja Alavesa, Spain

Tarago triple cream, Pyengana cheddar, fresh figs, crackers, crusty bread, quince paste

2013 Loosen Christopher Wines Pinot Noir, Newberg, Oregon

2013 Montsecano Pinot Noir, Casablanca Valley, Chile (Unfiltered & unfined)

2013 Freycinet Vineyards Pinot Noir, Bicheno, Tasmania

Coffee, tea, herbal infusions and chocolate chunks

NV Croft Distinction Special Reserve Port

DINNER

Wednesday 11^th December, 2019

RACV

Compressed watermelon, Persian fetta, pistachio crumbs 

Turkey and brie pastry bites, apricot relish

2008 Champagne Bollinger La Grande Année Brut, Ay

66% Pinot Noir, 34% Chardonnay vinified in aged wood, alcoholic and malolactic fermentations in barrel, 9 plus years on lees, 8g/l, pH 2.92

NV Champagne J. Vignier ‘Ora Alba’ Brut Grand Cru Blanc de Blancs

100% Chardonnay Cramant, Oiry & Chouilly Grand Crus, Full mlf with six years on lees, 65% 2009 balance 2010/11, 5g/l

Snapper ceviche

2002 Leo Buring Eden Valley Riesling, Eden Valley South Australia

2002 Leo Buring Clare Valley Riesling, Clare Valley, South Australia

2008 Dopff & Irion Schoenenbourg Grand Cru Riesling, Alsace

Roasted duck breast, duck pastilles, fondant potato, celeriac puree

2008 Curly Flat Pinot Noir, Macedon Ranges

2006 Grands Echezeaux Grand Cru, Domaine Mongeard Mugneret, Burgundy

2006 Clos de la Roche Grand Cru, Domaine Louis Remy, Burgundy

L’artisan timboon extravagant triple cream, L’artisan fermier, 

fig paste, muscatels, crackers, crusty bread rolls

1994 Seville Estate Shiraz, Yarra Valley

1994 Penfolds Grange Bin 95 Shiraz

Individual Bûche de Noël

1996 Château Coutet 1er Cru Classé, Barsac Sauternes

Majority Sémillon with smaller amounts of Sauvignon Blanc and Muscadelle

1997 Château Coutet 1er Cru Classé, Barsac Sauternes

Majority Sémillon with smaller amounts of Sauvignon Blanc and Muscadelle

Coffee, tea, herbal infusions and chocolate chunks

2011 Fonseca Vintage Port, Portugal 

LUNCHEON

Wednesday 13^th November, 2019

RACV

Gin and pepperberry cured kingfish, goats curd, rosemary

Moroccan meatballs, pomegranate glaze

NV Champagne Mangin et Fils Blanc de Noirs Brut Nature, à Le Chȇne-La-Reine

100% Pinot Meunier

2014 Champagne Mangin et Fils Blanc de Noirs Brut Millésime, à Le Chȇne-La-Reine

100% Pinot Meunier

Reinspired prawn cocktail

2014 Craiglee Chardonnay, Sunbury

2014 Seville Estate Reserve Chardonnay, Yarra Valley

2014 Domaine Fourrey Chablis Premier Cru ‘Mont de Milieu’, Milly, Chablis

Herb crusted lamb, soft goats cheese, fennel, baby beets

2002 Yeringberg Cabernets, Yarra Valley

2002 Stefani Estate Cabernet Sauvignon, Yarra Valley

2002 Château Palmer 3eme Cru Classé, Margaux

(52% Cabernet Sauvignon, 40% Merlot & 8%Petit Verdot)

Tarago triple cream, Mepunga gruyere, fig paste, muscatels, crackers, crusty bread rolls

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

2013 Felton Road Bannockburn Pinot Noir, Central Otago

(Composed of fruit from three vineyards in the Bannockburn sub-region)

2013 P. Dubreuil-Fontaine Pere & Fils Corton Grand Cru Perrieres, Côte de Beaune

Coffee, tea, herbal infusions and chocolate chunks

1986 Graham’s Quinta dos Malvedos Vintage Port, Douro Valley, Portugal

DINNER

Wednesday 9^th October 2019

RACV

Crab stuffed gougeres

Cauliflower, leek and cheese mini pie

NV Champagne Augustin Cuvée CCXCI ‘Terre’, Premier Cru, Montagne de Reims

100% Pinot Noir younger vines dosage 0.5g/l

NV Champagne Augustin Cuvée CCCI ‘Feu’, Premier Cru, Montagne de Reims

100% Pinot Noir planted in the 1950’s to 1960’s dosage 1g/l

Carpaccio of Hiramasa kingfish, edamame, charred baby onions, squid ink tuille, sesame ponzu dressing

2009 Forstmeister Geltz Zilliken Riesling Saarburg Rausch Diabas, Mosel-Saar-Ruwer, Germany 

2009 Tunkalilla Vineyard Eola-Amity Hills Riesling Oregon, USA

2009 Knight Granite Hills Riesling, Macedon Ranges

Roasted saddle of rabbit, crusted rack, caramelised baby carrot, braised cos lettuce

2011  Hospice de Beaune Pommard 1er Cru ‘Dames de la Charite’, Benjamin Leroux

2011 Curly Flat Pinot Noir, Lancefield

2011 Curly Flat ‘The Curly’ Pinot Noir, Lancefield

Le Jack by Yarra Valley Dairy, L’artisan Mepunga, baby figs, quince paste, crackers, crusty bread rolls

1999 Arpepe Terrazze Retiche di Sondrio ‘Pettirosso’, Lombardy, Italy

2015 Arpepe Valtellina Superiore Grumello ‘Rocca de Piro’, Lombardy, Italy

2015 Arpepe Valtellina Superiore Sassella ‘Stella Retica’, Lombardy, Italy

Eton Mess

2014 Château Doisy-Daëne 2eme Cru Classé, Barsac

2015 Château Doisy- Daëne 2eme Cru Classé, Barsac

Coffee, tea, herbal infusions and Chocolate chunks

1983 Stanton & Killeen Vintage Port, Rutherglen

1983 Dow’s Vintage Port, Oporto

LUNCHEON

Wednesday, 11^th September 2019

RACV

Smoked salmon, blini, horseradish cream

Charcoal and feta arancini, smoked paprika aioli

NV Champagne Bonnaire Grand Cru Blanc de Blancs Brut, Cramant

Assemblage 2015/2014, Disgorged 07/2018, Dosage 7g/l, Total mlf

2008 Champagne Paul Bara Grand Cru Millésime Brut, Bouzy

90% Pinot Noir, 10% Chardonnay

Octopus terrine, squid ink aioli, kipfler potato salad, dill

2012 Alex Gambal Puligny-Montrachet 1er Cru ‘Les Enseigneres’, Côte de Beaune

2012 Curly Flat Chardonnay, Macedon Ranges

2012 Yabby Lake Single Block Release ‘Block 1’ Chardonnay, Mornington Peninsula

Cutlet of lamb, lamb shoulder, spring onions and garlic potatoes

1998 Virgin Hills Cabernet Sauvignon, Shiraz, Merlot & Malbec, Macedon Ranges

1996 Château Beychevelle 4eme Grand Cru Classé, St. Julien

1998 Château Canon 1er Grand Cru Classé, St Émilion

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

2012 Moorooduc Estate, The Moorooduc McIntyre Pinot Noir, Mornington P.

2012 Quartz Reef Pinot Noir, Central Otago

2012 Domaine Henri de Villamont Savigny-Les-Beaune 1er Cru ‘Clos des Guettes’, Côte de Beaune

Coffee, tea, herbal infusions and Chocolate chunks

Warres Otima 10 y.o. Tawny Port, Oporto

DINNER

Wednesday 14^thAugust, 2019

Tempura oyster, ginger and mirin dipping sauce

Beetroot pooriyal, smoked mackerel and crème fraiche tart

Champagne Diebolt-Vallois 2008 Fleur de Passion à Cramant Blanc de Blancs Brut

100% Chardonnay Grand Crus ‘Les Buzons’ Cramant. No MLF, filtration or fining, aged in 1yo Burgundy barrels Vine age 40-60 plus years. Dosage 6-8 g/l

Champagne ‘Dom Perignon’  Vintage 2005, Reims

63% Chardonnay & 37% Pinot Noir normally the reverse, 2005 bad year for rot in PN

Roasted cauliflower and truffle risotto, confit egg yolk, crisp prosciutto

2009 Brokenwood ILR Reserve Semillon, Hunter Valley 

2005 Coolangatta Estate Semillon, Shoalhaven

2009 Tyrell’s Single Vineyard ‘Belford’ Semillon, Hunter Valley

Seared duck breast, baby turnips, celeriac puree, cherry reduction

2006 Domaine Camus Père et Fils Charmes Chambertin Grand Cru, Burgundy

2006 Domaine Taupenot-Merme Charmes Chambertin Grand Cru, Burgundy

 2008 Curly Flat Pinot Noir, Macedon Ranges

Woodside Charleston, Pyengana, fig jam, crackers, bread rolls

2001 Yeringberg Cabernets, Yarra Valley

2001 Rosemount Estate Traditional Cabernet Sauvignon Merlot Petit Verdot, McLaren Vale

2000 Château Leoville-Poyferre 2eme Cru Classé, Saint Julien, Bordeaux

Strawberries, pomegranate gel, yoghurt sorbet, lemon sponge

2014 Château La Tour Blanche 1er Cru Classé Sauternes, Bordeaux

82% Semillon, 12% Sauvignon Blanc and 5% Muscadelle

2014 Château Suduiraut 1er Cru Classé Sauternes, Bordeaux

90% Semillon, 10% Sauvignon Blanc

Coffee, tea, herbal infusions and chocolate chunks

1977 Quarles Harris Vintage Port, Oporto

LUNCHEON

Wednesday, 10^th July, 2019

RACV

Rare roast beef, horseradish cream, watercress on rye

Carrot and spring onion pancake, creamed tuna, avocado and pinenut salad

Champagne NV Médot et Cie Brut Tradition

Pinot Meunier, Pinot Noir & Chardonnay

Champagne NV Médot et Cie Centenaire Royale Cuvée Brut

Chardonnay dominant with Pinots Noir & Meunier

Crisp sweetbreads, beetroot ice cream, beetroot soil and yoghurt

2017 Bass Phillip Gamay, South Gippsland

2018 Sorrenberg Gamay, Beechworth

2017 Château Thivin, Côte-de-Brouilly L’Heronde

Beef striploin, potato foam, “bordelaise” reduction, petit pois

2008 Plunkett Fowles ‘Ladies Who Shoot Their Lunch’ Shiraz, Strathbogie Ranges

2009 Seabrook ‘The Chairman’ Shiraz, Great Western

2006 St. Joseph ‘Francois de Tournon’, Delas Freres, Northern Rhone

Occelli al Barolo, muscatel grapes, crackers, crusty bread, quince paste

2005 Yangarra Estate ‘High Sands’ Grenache, McLaren Vale

2006 Yangarra Estate ‘High Sands’ Grenache, McLaren Vale

2007 Yangarra Estate ‘High Sands’ Grenache, McLaren Vale

Coffee, tea, herbal infusions and Chocolate chunks

2001 Taylor’s Quinta de Vargellas Vintage Port, Oporto