LUNCH

Wednesday 11th May 2022

Tempura battered oysters, pickled radish

Crumbed beef croquette, black garlic aioli

2011 Heemskerk Abel’s Tempest Chardonnay Pinot Noir, Tasmania

Winemaker – Anna Pooley

2016 Frogmore Creek Cuvée Methode Traditionelle, Coal River Valley, Tasmania

64% Pinot Noir, 32% Chardonnay, 4% Pinot Meunier

Crab salad with pickled and fresh green strawberries

2009 Tunkalilla Vineyard Eola-Amity Hills Riesling, Willamette Valley, Oregon

2011 Seppelt Drumborg Riesling, Drumborg, Victoria

2015 Riversdale Estate Roaring 40’s Riesling, Cambridge, Coal River Valley, Tasmania

Carved rabbit ‘porchetta style’, celeriac puree, savoy cabbage, bacon lardons, jus

1997 Boscarelli Vino Nobile di Montepulciano ‘Vino del Nocio’ DOCG, Tuscany 

85% Sangiovese Prugnolo Gentile clone, with Colorino, Canaiolo and Mammolo

2008 Caprili Brunello di Montalcino Riserva DOCG, Tuscany

100% Sangiovese Grosso 

2004 Conti Costanti Brunello di Montalcino DOCG, Tuscany

100% Sangiovese Grosso

Milawa Gough’s Bay Brie, L’Artisan Mepunga Gruyere, Lavosh, piccalilli, bread

2018 Cirillo Estate ‘The Vincent’ Grenache, Barossa Valley, S.A

Sourced from two ‘100 plus years old’ vineyards

2018 Dodgy Brothers Wines Juxtaposed Old Vine Grenache, McLaren Vale, S.A.

Sourced from the Wait Vineyard, Blewitt Springs and the Smart Vineyard, Clarendon

2018 Daniel Gómez Jiménez-Landi ‘Las Uvas de la Ira’, Méntrida DOP, La Mancha, Spain

Coffee, tea, herbal infusions and chocolate chunks

Penfolds Private Bin M70 Magill ‘Port’, Magill, S.A.

DINNER

Wednesday 13^th April 2022

RACV

Crispy chicken skin tacos, flat head ceviche, shaved radish

Mini red onion marmalade tarts, crumbed goat’s cheese, pickled walnut and pear

NV Champagne Philippe Glavier La Grâce d’Alphaël Extra Brut Grand Cru Blanc de Blancs, Cramant

100% Chardonnay from Le Mesnil sur Oger, Oger, Avize & Cramant. 2017 with 30% reserve, 34 months on lees. Dosage 5g/l

2015 Champagne Pernet & Pernet Extra Brut L’Ambonnay Grand Cru Blanc de Noirs

100% Pinot Noir from two organically farmed Ambonnay lieu-dit – Termes Bazin & Les Toures on the Montagne de Reims. 

50% tank and oak. Dosage 3-5g/l, 2703 bottles produced.  Pressed by Larmandier-Bernier

Snapper roulade, green pea, bisque

2003 Yeringberg Marsanne/Roussanne, Yarra Valley, Vic.

2005 Chateau Tahbilk Old Vines 1927 Marsanne, Goulburn Valley, Vic.

2007 Chateau Tahbilk Marsanne, Goulburn Valley, Vic.

Seared duck breast, blackberries, celeriac cream, cherry gel, compressed leg fritters

2016 Bass Phillip ‘Crown Prince’ Pinot Noir, Leongatha Vineyard, Vic

2016 Serrat Close Planted Pinot Noir, Yarra Glen, Vic.

2016 Domaine Chanson Beaune 1er Cru Clos des Marconnets, Côtes de Beaune, Burgundy

Tarago Triple Cream, L’artisan Organic Fermier, Lavosh, Picalilli, Branston pickle, bread

2015 Giant Steps Syrah, Yarra Valley, Vic.

2015 Clonakilla Hilltops Shiraz, Hilltops, NSW.

2015 Côte-Rôtie La Giroflarie Domaine Jasmin, Northern Rhone Valley

Strawberry Flan tartlet, Chantilly Cream

1995 Château Coutet Premier Cru Classé, Sauternes-Barsac, France

2005 Château Filhot 2eme Cru Classé, Sauternes, France

Coffee, tea, herbal infusions and Chocolate chunks 

2004 Dow’s Quinta do Bonfim, Pinhão, Portugal

2005 Croft Quinta da Roêda, Pinhão, Portugal

LUNCHEON

Wednesday 9^th March, 2022

Private Dining Room

RACV

Miniature Bahn Mi

Bulghar, carrot and fetta brick, barberry labneh, mint 

NV Champagne Augustin Cuvée CCXI Le Feu Blanc de Noirs Brut Nature Montagne de Reims

2016 Casa Caterina ‘Cuvée 36’ Nature Brut Blanc, Monticelli Brusati, Lombardia

100% Chardonnay-10% in oak, no cold stabilisation

Seared fillet of tuna, watermelon, toasted sesame seeds 

2016 Dog Point Chardonnay, Marlborough, New Zealand

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

 2016 Alain Geoffroy Chablis A.C. France

Roaring forties lamb, macadamia and herb crust, polenta, pea and mint emulsion, rainbow chard, jus 

1998 Poderi Colla Barolo Dardi Le Rosé Bussia DOCG, Piemonte, Italy

2003 Azelia di Luigi Scavino Barolo ‘Margheria’ DOCG, Piemonte, Italy

2009 Ca’ Rome’ Ceretta Barolo DOCG, Piemonte, Italy

L’artisan Extravagant, Maffra clothed cheddar, Lavosh, Shaved celery and radish salad, crusty bread

2021 Penfolds Bin 51 Eden Valley Riesling, Eden Valley, S.A. 

2021 Granite Hills Riesling, Macedon Ranges, Vic.

2021 Rieslingfreak No.3 Riesling, White Hutt Vineyard, Clare Valley 

Coffee, tea, herbal infusions and chocolate chunks

1996 Chateau Reynella Vintage (Port) McLaren Vale S.A.

LUNCHEON

Wednesday 9^th February, 2022

RACV 

Prawn and pork meatball, XO Mayonnaise 

Cauliflower fritters, lemon and bean dip

NV Champagne Bonnaire Brut Grand Cru Blanc de Blanc, Cramant 

100% Grand Cru Chardonnay 

NV Champagne Paul Bara Grand Cru Brut Reserve, Bouzy

80% Pinot Noir, 20% Chardonnay

Cured king fish, black garlic aioli, pickled beach banana, herb oil

2009 Tyrell’s Single Vineyard HVD Sémillon, Hunter Valley, NSW

2015 Coolangatta Estate Wollstonecraft Sémillon, Shoalhaven, NSW

2016 McWilliams Unlabelled Sémillon, Hunter Valley, NSW

Tenderloin of beef, sherry reduction, potato cube, mushroom puree, charred baby onion

2002 Vasse Felix ‘Heytesbury’, Margaret River. WA 1500ml.

Cabernet Sauvignon, Shiraz, Merlot and Malbec from Margaret River and Mt. Barker

2004 Yeringberg Cabernet, Yarra Valley

58% Cabernet Sauvignon, 19% Cabernet Franc, 14% Merlot, 6% Malbec & 3% Petit Verdot

2004 Witchmount Cabernet Sauvignon, Sunbury

Six farms Triple cream brie, Warrnambool cheddar, Lavosh, quince puree, shaved celery and radish salad, crusty bread

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

Coffee, tea, herbal infusions and chocolate chunks

Warre’s ‘Otima’ 20 Year Old Tawny Port, Portugal

DINNER

Wednesday 12^th January 2022

RACV

Miso cured salmon, kewpie mayo, togarashi, shiso 

Crispy skinned pork belly, sticky tamarind dressing

NV Champagne Coessens ‘Largillier’ Blanc de Noirs Rosé de Saignée Brut, Aube

100% Pinot Noir exclusively from the family monopole ’Largillier’, Côte des Bar, vinified in steel, dosage 9/l, full MLF

NV Champagne A.R. Lenoble Rosé Terroirs Extra Brut, Chouilly & Bisseuil 

Chardonnay from the Grand Cru Chouilly & Pinot Noir from the Premier Cru Bisseuil 

Base wines from 2012, 35% reserve wines, dosage 3g/l

Quail roulade, caramelised figs, seared baby beets, ricotta

2015 Fletcher Wines Langhe Chardonnay DOC, Piemonte

2015 Giuseppe Cortese Langhe Chardonnay DOC, Piemonte

2015 Xanadu Chardonnay, Margaret River

Seared duck breast, confit duck leg “presse” blackberries, baby broccolini, jus 2007

2010 Curly Flat Pinot Noir, Macedon Ranges

2007 Domaine Mongeard Mugneret Echezeaux Grand Cru

2007 Domaine de la Pousse d’Or Corton Clos du Roi Grand Cru

L’artisan Extravagant, Maffra clothed cheddar, Barossa Bark salt and pepper crackers, quince puree

1996 Domaine Tempier Bandol Cuvée Speciale La Tourtine

75% Mourvèdre, 14% Grenache, 9% Cinsault, 2% Carignan-attrib. Kermit Lynch

1998 Domaine Tempier Bandol Cuvée Speciale La Migoua 

75% Mourvèdre, 14% Grenache, 9% Cinsault, 2% Carignan-attrib. Kermit Lynch

2004 Hecht & Bannier H & B Selection ‘Minervois’, Languedoc 

Syrah dominant, Grenache, Carignan & some Mourvèdre

Eton Mess 

1970 Chateau Romer du Hayot 2eme Cru Classé, Sauternes

90% Sémillon and 10% Sauvignon

2001 Chateau Romer du Hayot 2eme Cru Classé, Sauternes

90% Sémillon and 10% Sauvignon

Coffee, tea, herbal infusions and chocolate chunks

1997 Seppelt GR27 Vintage Fortified, Rutherglen-375ml 

DINNER

Wednesday 8^th December 2021

RACV

Fig, rosemary and balsamic tartare, ash crisp, lemon mayo, shiso

Crab and L’artisan Gruyère rarebit

Polenta chip, roasted striploin, aioli, basil

2013 Champagne Louis Roederer Brut, Reims

70% Pinot Noir from Verzy, 30% Chardonnay 39% vinified in oak, 27% malolactic fermentation, dosage 9g/l

2013 Champagne Louis Roederer ‘Cristal’ Brut, Reims

A blend of 45 ‘exceptional lieux-dits’ 33% each of la Vallée de la Marne, la Montagne de Reims & la Côte des Blancs

60% Pinot Noir & 40% Chardonnay, 32% vinified in oak, dosage 8g/l, No MLF

Salad of grilled green tomato, torn mozzarella, shaved wagyu bresaola, sourdough crisp

2012 Craiglee Chardonnay, Sunbury

2012 Seville Estate Reserve Chardonnay, Yarra Valley

2012 Alex Gambal Puligny Montrachet 1er Cru ‘Les Enseigneurs’ Burgundy

Confit of Yarra Valley Ocean trout, crispy skin, beetroot gel, puffed quinoa,

Mt zero smoked olive oil 

2017 Domaine Andre Kientzler Gewürtztraminer Osterberg Grand Cru Alsace

2017 Domaine Andre Kientzler Gewürtztraminer ‘Lieu-dit Hagueneau’ Alsace

2008 Maison Trimbach Gewürtztraminer ‘Cuvée des Seigneurs de Ribeaupierre’ Alsace

Lamb rack, spiced lamb and burghal cigar, barberry labneh, 

Moroccan carrot and feta salad, sumac foam, mint

2005 Vinã Haras de Pirque ‘Albis’ Cabernet Sauvignon & Carmenere (20%), Antinori, Upper Maipo Valley, Chile

2005 Château La Tour Haut-Brion, Graves Cru Classé, Graves, Bordeaux 

42% Cabernet Sauvignon & 35% Cabernet Franc & 23% Merlot (This is the final wine from this property)

2005 Yeringberg Cabernets Yarra Valley

Paris Creek Triple Cream Brie, Maffra clothed cheddar, Barossa Bark salt and pepper crackers, walnut bread, quince puree, Baby figs

2006 Delas Frères Côte Rôtie ‘Seigneur de Maugirons’, Côtes Brune et Blonde, N. Rhone 

2006 Delas Frères Hermitage ‘Les Bessards’, N. Rhone

2006 Tyrell’s Four Acre Vineyard, Hunter Valley

Peach & red berries tart

1968 Moulin Touchais, Côteaux du Layon, Loire Valley

1979 Moulin Touchais, Côteaux du Layon, Loire Valley

Tea, coffee and petit fruit mince tartlets

2004 Fonseca Guimaraens Vintage Port, Oporto

Wednesday 17^thNovember, 2021

Charred cauliflower arancini, toasted almond sauce, shaved parmesan

Lobster roll

2008 Champagne Le Brun De Neuville Grand Vintage Brut, Côte de Sèzanne

96% Chardonnay, 4% Pinot Noir, dosage -8g/l

2011 Champagne J. Vignier Blanc de Blancs ‘Silexus Sezannensis’ Extra Brut

Grand Cru, Côte de Sèzanne 100% Chardonnay, dosage 5g/l

Steamed purple asparagus, poached duck egg, bacon crumb, chive hollandaise

2016 Alain Geoffroy Chablis

2014 Toolangi Vineyards Block F Reserve Chardonnay, Yarra Valley

2012 Curly Flat Chardonnay, Macedon Ranges

Grass fed porterhouse, pressed beef cheek, bone marrow, celeriac, onion flowers and jus

2009 Chateau Tahbilk Cabernet Sauvignon

2010 Château Ferran Grand Vin de Graves, Pessac-Léognan

60% Merlot balance composed of Cabernet Sauvignon & Cabernet Franc

2010 Château Ramage La Batisse Cru Bourgeois, Haut-Médoc AC

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

Nimbin Valley triple cream, Section 28 Monforte,

Barossa Bark salt and pepper crackers, walnut bread, quince puree, baby figs

2010 Yeringberg Pinot Noir, Yarra Valley

2001 Domaine Jean-Michel Gaunoux Pommard ‘Les Perrières’ Côte de Beaune

2002 Domaine Doudet-Naudin Beaune 1er Cru ‘Perrières’ Côte de Beaune

Coffee, tea, herbal infusions and chocolate chunks

1990 Taylor’s Late Bottled Vintage Port

Rare roast beef, mini baguette, horseradish cream, soused shallot, celery leaf

Truffled mushroom arancini, aioli, grated pecorino

NV Champagne J. Vignier Blanc de Blancs Grand Cru ‘Ora Alba’, Cramant, Oiry & Chouilly

Predominantly 2009 with portions of 2010 & 2011.  Six years on lees with 5 g/l dosage

2004 Champagne Krug ‘Luminous Freshness’, Reims

39% Chardonnay, 37% Pinot Noir & 24% Pinot Meunier released after 12 years in the cellars

Chilled Salmon gravlax lasagne, baby beets, red mizuna, lemon vinaigrette

2014 Banyandah Pinot Gris, Macedon, Vic.

2014 Curly Flat Pinot Gris, Macedon, Vic.

2012 Mader Pinot Gris, Alsace, France

Braised beef shortrib, parsnip cream, potato fondant, charred baby onion, carrot, fried shallot

2000 Dowie Doole Shiraz, McLaren Vale,  SA

2000 Saltram ‘The Eighth Maker’ Shiraz, Barossa Valley, SA

2004 Shadowfax ‘Pink Cliffs’ Shiraz, Heathcote, Vic.

Milawa Gough’s Bay Brie, Maffra Clothed Cheddar, crackers, crusty bread, quince puree, baby figs

2013 Fletcher Wines Barbaresco, Piemonte, Italy

2012 Fletcher Wines Barolo, Piemonte, Italy

2012 Vietti ‘Castiglione’ Barolo, Piemonte, Italy

Coffee, tea, herbal infusions and chocolate chunks

Dandelion Vineyards ‘Legacy of Australia’ Pedro Ximénez, Barossa Valley, SA

DINNER

Wednesday 14^th April 2021

RACV

Jamon wrapped cantelope, fresh basil

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

100% Chardonnay from Cramant, Oiry & Chouilly based on 2009 with some 2010 and 2011 six years on lees Dosage 5g/l

NV Champagne Diebolt-Vallois Prestige Brut Grands Cru Blanc de Blancs

100% Chardonnay from Cramant, Chouilly & Le Mesnil sur Oger. A blend of three vintages aged in oak Dosage 3-5g/l

Scallops, confit potato, sauteed vegetable, orange segments and orange beurre blanc

2009 Craiglee Chardonnay, Sunbury

2009 Chablis Grand Cru ‘Valmur’, Domaine Francois Raveneau

2009 Oakridge Estate Chardonnay, Yarra Valley

Crispy duck breast, asparagus two ways, sweet potato, bacon and almond crumb

2013 Corton Grand Cru ‘Clos du Roi’, Domaine P. Dubreuil-Fontaine

2013 Tolpuddle Pinot Noir, Richmond, Tasmania

2013 Moorooduc Estate ‘The McIntyre Vineyard’ Pinot Noir, Morn. Pen.

Warrnambool cheddar, L’artisan extravagant triple crème, crackers, crusty bread, quince puree, fig jam

2006 Tyrell’s 4 Acre Shiraz, Hunter Valley 

2005 Domaine du Vieux Lazaret ‘Cuvee Exceptionnelle’ Châteauneuf du Pape, Rhône Valley 1500ml

2005 Domaine de la Solitude ‘Réserve Secrète’ Châteauneuf du Pape, Rhône Valley 

Baked pear tart, burnt butter frangipane, caramelised pecan

2003 Marc Brédif Vouvray, Loire Valley, France

2003 Moulin Touchais, Coteaux du Layon, Anjou, Loire Valley, France

Coffee, tea, herbal infusions and Chocolate chunks 

1975 Yalumba ‘Vintage Port’, Barossa Valley

LUNCHEON

Wednesday 10^th March, 2021

Gin and pepperberry cured kingfish, goats curd, rosemary

Slow cooked beef pie, mushy pea topping

NV Champagne Valentin Leflaive Blanc de Blancs Extra Brut, Côte des Blancs

100% Chardonnay, Base wine 2010 70% 10 months in steel 30% old wood, , 12.5% a/v. dosage 4.5 g/l

NV Champagne Augustin Cuvée CCXIV 1er Cru Extra Brut ‘Air’, Montagne de Reims

50% Chardonnay & 50% Pinot Noir fermented in Amphora and old oak 0.4g/l

Autumn salad of baby beets, crisp salmon skin, chocolate soil

and buerre noisette icecream

2009 Tyrell’s Single Vineyard HVD Semillon, Hunter Valley

2009 Tyrell’s Stevens Semillon, Hunter Valley

2009 Tyrell’s Vat 1 Semillon, Hunter Valley

Two point lamb rack – pecorino and herb crusted lamb shoulder, colcannon, peas

1995 Yarra Edge Cabernets, Yarra Valley

1999 Craiglee Cabernet Sauvignon, Sunbury

2001 Chambers Rosewood Vineyard Cabernet Sauvignon, Rutherglen

Tarago triple cream, Pyengana cheddar, muscatel grapes, crackers,

crusty bread, quince paste

1958 Seppelts Chalambar ‘Burgundy’, Great Western

1997 Ralph Fowler Shiraz, Limestone Coast, SA

1998 Majella Shiraz, Coonawarra, SA

Coffee, tea, herbal infusions and chocolate chunks

McWilliams Show Reserve 25YO Tawny Port 500ml.