LUNCHEON

Wednesday, 11^th September 2024

RACV

Meredith goat’s cheese, roasted balsamic cherries on crostini

Tempura oysters, lemon and miso puree, shiso

2011 Heemskerk Abel’s Tempest Chardonnay Pinot Noir, Tasmania

2014 The Bolney Estate Blanc de Blancs, West Sussex, England

100% Chardonnay, malolactic allowed

‘That’s amore’ Burrata, asparagus, hazelnut pesto, wild garlic

2014 Shimora Wines Koshu, Katsunuma, Japan

2014 Curly Flat Chardonnay, Macedon Ranges, Victoria

2014 Dampt Frères Bourgogne Tonnere ‘Chevalier d’Éon, Tonnere, Bourgogne, France

100% Chardonnay

Roaring forties Lamb, creamed silver beet, pea velvet, yoghurt foam, jus

1993 Frankland Estate ‘Olmo’s Reward’ Cabernets 1500ml. Great Southern, W.A.

1994 Château Lafon Rochet 4eme Cru Classé, Saint Estèphe, Bordeaux, France

Cabernet Sauvignon, Merlot, Cabernet Franc & Petit Verdot

1995 Petaluma Coonawarra Cabernet Sauvignon & Merlot, Coonawarra, S.A.

Maffra Cloth Ashed Cheddar, Long Paddock Driftwood, lavosh, fruit paste

2011 Sottimano Barbaresco ‘Curra’ DOCG, Neive, Piemonte, Italy

2012 E. Pira & Figli- Chiara Boschis Barolo ‘Mosconi’, DOCG, Monforte d’Alba, Piemonte, Italy

2016 San Silvestro ‘Patres’ Barolo Piemonte, Italy

Coffee, tea, herbal infusions and Chocolate chunks

10yo Kopke Tawny Port, Gaia, Portugal

Described as the oldest Douro brand. Founded 1638

ANNUAL GENERAL MEETING DINNER

Wednesday 14^thAugust 2024

RACV

Wattle seed crusted beef tartare, puffed buckwheat, cured egg yolk, juniper oil, charcoal lavosh

Pumpkin and goat’s cheese croquette, arugula and pine nut pesto

2008 Champagne J. Vignier Blanc de Blancs ‘Deux Terres’ Extra Brut, Cramant, France

From Cramant in the Côtes des Blancs and Saudoy in the Côte de Sézanne. 8 yrs. on fine lees, 5gm/l dosage

2008 Champagne Paul Bara Grand Cru Millesime ‘Annonciade’ Extra Brut, Bouzy, France

70% Pinot Noir & 30% Chardonnay 5 gm/litre dosage, 

Tête du cuvée, Fermented then aged in small oak for 6 months Disgorged 2023, 14 years on lees

Ox tongue terrine, pickled mushrooms, hazelnut and herb dressing, sourdough

2018 Swinney Grenache, Frankland River, WA

2018 SotoManrique Laderas de ‘La Mira’ V.V. Cebreros, Castile-León, Spain

100% Old Vines Garnacha

2018 Chapelle St. Theodoric Chateauneuf-du-Pape ‘Le Grand Pin’, Rhone Valley, France

100% Grenache off Pignan lieu-dit, 100yo vines

Great Ocean duck, Jerusalem Artichoke, shallots, Cavalo Nero, jus 

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

2013 Mommessin Clos de Tart Grand Cru Monopole, Côte de Nuits, France 

2013 Felton Road Bannockburn Pinot Noir, Central Otago, NZ

Maffra Cloth Cheddar, Long Paddock driftwood, Barossa Bark, crusty bread, quince puree, Baby figs

2018 Domaine Albert Grivault Meursault 1er Cru ‘Perrieres’, Côte de Beaune, France

2018 Leeuwin Estate Art Series Chardonnay, Margaret River, WA

2018 Kumeu River ‘Rays Road’ Chardonnay, Hawkes Bay, New Zealand

Rhubarb Frangipane tart, rhubarb compote, mascarpone ice cream 

2015 Château Rieussec 1er Cru Classé Sauternes, France

80% Semillon, 17% Sauvignon Blanc & 3% Muscadelle

2015 Château Guiraud 1er Cru Classé Sauternes, France

65% Semillon, 35% Sauvignon Blanc

Coffee, tea, herbal infusions and chocolate chunks

2005 Croft Quinta da Roeda Vintage Port, Oporto, Portugal

2005 Stanton & Killeen Vintage Port, Rutherglen, Vic

LUNCHEON

Wednesday, 10^th July, 2024

RACV

Chicken and macadamia mini baguette

Pumpkin and fetta arancini, aioli, grated parmesan

NV Champagne Hèléne Beaugrand Blanc de Blancs Le Grand Carré Extra Brut, Montgeux

2008 Champagne Pierre Gimonnet & Fils Blanc de Blancs ‘Millesime de Collection’, Cuis

Dominant Grand Cru-Mostly Cramant with some Chouilly

Pan seared scallops, Cauliflower velvet, pancetta crumb

2005 Reichsgraf von Kesselstatt Wiltinger Riesling Trocken, Saar, Germany

2007 Josmeyer Brand Grand Cru Riesling, Alsace

2004 Skillogalee Riesling, Clare Valley

Sher Wagyu beef tenderloin, celeriac puree, Mt Zero olive oil Mash, crumbed bone marrow, mushroom sauce

2005 Château Haut-Bages-Libéral 5eme Pauillac

70% Cabernet Sauvignon & 30% Merlot

1989 Chateau Magdelaine 1er Grand Cru Classé St Emilion

90% Merlot & 10% Cabernet Franc 

1989 Château Durfort-Vivens 2eme Margaux

Cabernet Sauvignon, Merlot, Cabernet Franc 

Nimbin Valley triple cream, Section 28 Mont Priscilla, crackers, crusty bread, quince puree, baby figs

1978 Tyrells Hunter River Pinot Noir, Pokolbin

1989 Domaine Zibetti Chambolle Musigny 1er Cru Les Charmes, Côte de Nuits, Burgundy

2008 Domaine Louis Remy Grand Cru Latricières Chambertin, Côte de Nuits, Burgundy

Coffee, tea, herbal infusions and Chocolate chunks

Lindeman’s Reserve Madeira Solera 1940

DINNER

Wednesday 12^th June 2024

RACV

Smoked salmon, mini crumpet, roe, crème fraiche

Truffled mushroom arancini, aioli, grated pecorino

NV Champagne Larmandier-Bernier Extra-Brut 1er Cru Rosé de Saignée, Vertus

90% Pinot Noir & 10% Pinot Gris Maceration for a few days, Dosage 2g/l

NV Champagne Paul Bara Grand Rosé Brut Grand Cru, Bouzy

80% Pinot Noir of which 12% Bouzy Rouge 20% Chardonnay Dosage 7g/l

Prawn cannelloni, baby zucchini, bisque foam

2015 Curly Flat Chardonnay, Lancefield

2014 Dampt Freres Chablis Grand Cru ‘Les Preuses’ Chablis

2018 Domaine Jean-Marc Pillot Puligny-Montrachet ‘Les Noyers Bret’, Côte de Beaune

Aylesbury duck breast, sweet potato dauphinois, rainbow chard, Davidson plum and jus

2012 Moorooduc Estate Robinson Vineyard Pinot Noir, Mornington Peninsula

2011 Domaine Albert Morot Savigny-lès-Beaune 1er Cru ‘La Bataillère aux Vergelesses’, Côte de Beaune

2013 Freycinet Vineyards Pinot Noir, East Coast, Tasmania

L’artisan Marcel, Mepunga Gruyere, shaved celery, artisan bread and lavosh, grapes

2005 Yangarra Estate High Sands Grenache, McLaren Vale, S.A.

2006 Yangarra Estate High Sands Grenache, McLaren Vale, S.A.

2007 Yangarra Estate High Sands Grenache, McLaren Vale, S.A.

Gianduja pave – Gianduja cremeux, hazelnut praline chantilly, prune brownie

NV Yalumba Old Sweet White Barossa Dessert Wine, Barossa Valley, S.A.

NV Barbeito Madeira Island Rich Malmsey, Madeira

Coffee, tea, herbal infusions and Chocolate chunks

LUNCH

Wednesday 8^th May 2024

RACV

Miniature crumpet, chicken parfait, port gel

Pea and Cheddar croquette, truffle cream 

NV Champagne J. Vignier Blanc de Blancs ‘Silexus Sezannensis’ Extra Brut, Coteaux du Sézannais

100% Chardonnay, Fermented in tank, 5g/l

NV Champagne Andre Clouet Grand Reserve Brut, Bouzy 

Pinot Noir Dominant, 5% wood aged, 30% reserve wines from tank, 6-8g/l

Duck and porcini agnolotti, warrigal greens, beurre noisette, hazelnut crumb

2010 Yeringberg Pinot Noir, Yarra Valley

2012 Staindl Pinot Noir

2012 Domaine Alex Gambal Charmes-Chambertin Grand Cru Pinot Noir, Côte de Nuits, Burgundy

Twice cooked lamb shoulder, lamb rack cutlet, pumpkin and parmesan puree, wilted chard, petite bouche and radish

1990 St Huberts, Cabernet Sauvignon, Yarra Valley

1990 Seville Estate, Cabernet Sauvignon, Yarra Valley

1990 Chateau Montrose, 2eme Cru Classé 1855, Saint-Estephe

64% Cabernet Sauvignon, 32% Merlot & 4% Cabernet Franc

L’Artisan Cheese Organic Petit Fleuri, Van Der Heiden Chevrano, lavosh, walnut ciabatta, muscatel grapes 

2012 Box Stallion Sauvignon Blanc, Mornington Peninsula

2019 Clos Floridène Blanc, Graves

55% Semillon, 45% Sauvignon Blanc

2021 Cloudy Bay ‘Te Koko’ Marlborough, NZ

11 months in barrel on fine lees

Coffee, tea, herbal infusions and Chocolate chunks

1979 Seppelt ‘Vintage Port’ GR 151/153, Barossa Valley and McLaren Vale

DINNER

Wednesday 10^th April 2024

RACV

Goat cheese, beetroot and walnut tartlets

Prawn cigars, sriracha mayonnaise

NV Champagne Castelnau Brut Réserve, Reims

Very traditional grower collective Chardonnay, Pinot Noir & Pinot Meunier 

2013 Champagne Bonnaire Grand Cru Blanc de Blancs Extra Brut, Cramant

100% Chardonnay Cramant. Fermented in tank with full mlf, dosage 5g/l, minimum 7 years on lees

Wagyu bresaola, figs, wild roquette, vincotto, Parmigiano Reggiano

2014 Seville Estate Reserve Chardonnay, Yarra Valley

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

2014 Vignoble Dampt Frères Grand Cru ‘Les Preuses’, Collan, Chablis

Aylesbury duck breast, beetroot, whipped fetta, barley, shallots, jus

2014 Domaine Tollot-Beaut Savigny-lès-Beaune 1er Cru ‘Champ Chevrey’, Chorey-lès-Beaune

2014 Alexander Vineyard Pinot Noir, Martinborough, NZ

25% new oak barriques for 11 months

2014 Curly Flat Pinot Noir, Macedon Ranges

L’artisan le Rouge and Fermier, fruit paste, crackers, crusty bread, shaved celery

1961 Château Lynch-Bages 5eme Cru Classé 1855, Pauillac

67% Cabernet Sauvignon, 25% Merlot, 5% Petit Verdot & 3% Cabernet Franc, 18 months in oak, 75% new

1995 Château Olivier Cru Classé Graves, Pessac-Léognan

45% Cabernet Sauvignon, 45% Merlot & 10% Cabernet Franc

2004 Cullen ‘Diana Madeline’ Cabernet Merlot, Wilyabrup, Margaret River

Warm pear frangipane tart – salted caramel, vanilla cream

2014 Château Raymond-Lafon Sauternes, Bordeaux

80% Semillon & 20% Sauvignon Blanc

2014 Château Suduiraut ‘Castelnau de Suduiraut’ Sauternes, Bordeaux

96% Semillon & 4% Sauvignon Blanc – 23% new oak balance 1 year old. t/acidity 3.8g/l res. sugar 135g/l.

Coffee, tea, herbal infusions and Chocolate chunks

2000 Stanton & Killeen Vintage Port, Rutherglen

Composed of Tinta Barroca, Shiraz, Durif, Tinto Cão & Touriga Nacional

2000 Dow’s Vintage Port, Portugal

Touriga Franca, Touriga Nacional, Tinta Barroca, Tinta Roriz Tartaric Estate 4.68g/l, Beaumé 3.4

LUNCHEON

Wednesday 13^th March, 2024

RACV

Crab and cheddar Gougère

Herb crumb polenta chips, chermoula carrot

NV Champagne Charles de Casanove Brut Tradition, Reims

NV Champagne Valentin Leflaive Blanc de Blancs Extra Brut, Oger

‘That’s Amore’ burrata, chargrilled beefsteak tomato, fine herbs and sourdough 

2002 Will Taylor Riesling, Clare, SA

2005 Mitchell Winery Watervale Riesling, Clare, SA 

2005 Donnhoff Schlossböckelheimer Königsfels Riesling Spätlese, Nahe, Germany

Chicken supreme, smoked mt zero olive oil potato mash, heirloom carrots, jus, 

puffed buckwheat, tarragon crème fraiche 

2014 Domaine Thillardon Chenas ‘Chassignol’, Beaujolais, France

2017 Laurent Perrachon Juliénas, “Les Vignes Centenaires, Beaujolais, France

2021 Knight Granite Hills Gamay Noir, Macedon Ranges

Long Paddock Granite Aged Reserve, Long Paddock Driftwood, lavosh, fruit paste

1960 Leo Buring DR 103 Angaston Red, Barossa Valley

1998 Majella Wines ‘The Malleea” Cabernet Shiraz, Coonawarra

1999 Penfolds Bin 389 Cabernet Shiraz, Multi regional Australia

Coffee, tea, herbal infusions and chocolate chunks

2002 Stanton & Killeen Vintage Fortified Red, Rutherglen

DINNER

Wednesday 14^th February 2024

RACV

Prawn cigar, nori dust, sour cream

Merguez lamb croquette, apricot ketchup, mint

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

100% Chardonnay, base from 2018, dosage 1g/l, 36months on lees, mlf allowed

2011 Pirie Late Disgorged, White Hills Vineyard, Northern Tasmania

52% Chardonnay & 48% Pinot Noir, Full Malo, 10 years on lees, disgorged 2022

Compressed watermelon, figs, local fetta, crisp prosciutto, lime pickled shallot

1978 Leo Buring DWH21 Reserve Bin Riesling, Watervale

2001 Petaluma Riesling, Hanlin Hill Vineyard, Clare Valley

2005 Geoff Weaver Lenswood Riesling, Adelaide Hills

Seared sirloin, braised short rib and potato gratin, baby carrots, red wine shallots and jus

2014 Lucien Crochet Sancerre Rouge ‘La Croix du Roi’, Bue, Loire Valley

2014 Burn Cottage ‘Valli Vineyard’ Pinot Noir, Central Otago

2014 De Bortoli ‘Estate Vineyard’ Pinot Noir, Yarra Valley

Long paddock organic banksia, Milawa goat camembert, lavosh, chargrilled sourdough

2016 Adelina Nebbiolo, Adelaide Hills

2016 Giacomo Borgogno Barolo DOCG, Piemonte

2016 Marcarini ‘Brunate’ Barolo DOCG, Piemonte

Pineapple Tart tatin, vanilla bean ice-cream

2015 Château Guiraud Premier Cru Classé, Sauternes

2015 Château Rieussec Premier Cru Classé, Sauternes

Coffee, tea, herbal infusions and chocolate chunks

NV Wynns Pedro Ximinez, Coonawarra 500ml.

First made in 2008 Solera has an average age of 5 years

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