DINNER
Wednesday 14th April 2021
RACV
Crunchy fried calamari, tahini remoulade
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