LUNCH

Wednesday 13th May 2026

Chicken and tarragon mini mille-feuille

Salt cod croquette, dill mayo, dill

2016 Champagne Bonnaire Blanc de Blancs Grand Cru ‘Terre des Buissons’ Extra Brut, Cramant, C Côte des Blancs

100% Chardonnay from Cramant, aged in Argonne oak, Malo allowed, no, 6 years on lees Disgorged May 2023, Dosage 1.5g/l.

2018 Champagne Paul Bara Grand Cru ‘Grand Millésime’ Bouzy, Montagne des Reims

90% Pinot Noir & 10% Chardonnay, 6 years on lees disgorged February Dosage 7.0g/lit, No malo

Saku Tuna Crudo – cucumber, orange ponzu, daikon, mustard oil, black quinoa,

Yarra valley salmon caviar, curry leaves

1998 Dopff & Irion Riesling Grand Cru ‘Schoenenberg”, Alsace, France

2010 Dopff & Irion Riesling Grand Cru ‘Schoenenberg”, Alsace, France

2009 Knight Granite Hills Riesling, Macedon Ranges, Vic.

Lamb Gundagai – herb crusted lamb cutlet, braised shoulder, saffron cauliflower,

rainbow chard, tomato eggplant relish

1988 Wynns John Riddoch Cabernet sauvignon, Coonawarra, SA

2004 Crawford River Cabernet Sauvignon, Henty, Vic

2000 Château Cissac, Haut Medoc, Cru Bourgeois Supériors, Bordeaux, France

Approx. 90% Cabernet Sauvignon balance Merlot and Petit Verdot

Tintenbar Nimbin Valley triple cream, Bay of Fires Clothbound Cheddar, quince paste and lavosh

2002 Craiglee Shiraz, Sunbury, Vic

2006 Delas Freres Côte Rôtie ‘Seigneur de Maugiron’, Northern Rhone Valley, France

100% Syrah from Côte Brune et Côte Blonde

The Seigneur de Maugiron’ bequeathed a hillside to each of his two daughters, one was brunette the other fair,

Thus was born the names of Côte Brune et Côte Blonde

1996 Penfolds Grange, Various sites of South Australia

94% Shiraz, 6% Cabernet Sauvignon, 19 months in new USA oak

Coffee, tea, herbal infusions and chocolate chunks

NV Brown Bros Milawa Estate Golden Cream Sherry, N E Victoria

NV Seppelt ‘Class 42’ Oloroso Sherry, Barossa Valley, SA