DINNER
Wednesday 9th April 2025
RACV Four Pillars gin infused cucumber ‘Blinis’, whipped fetta, sundried tomato, basil
Oyster tempura, yuzu mayonnaise, shiso
NV Champagne Ruinart Blanc de Blancs Brut, Reims, France
Composed of 25-30 crus with 30% reserve, full mlf, dosage 7g/l
NV Champagne R.H. Coutier Brut Cuvée Tradition Grand Cru, Ambonnay, France
70% Pinot Noir & 30% Chardonnay based on 60% 2018 & 40% Reserve, partial mlf, dosage 6g/l
Pan seared scallops – butternut, quinoa and apple salad
2023 MMAD Chenin Blanc, Blewitt Springs, McLaren Vale, S.A.
Planted in 1964, 12.5% a/v, full mlf
2023 Domaine François Chidaine Le Chenin d’Ici, Vin de France AC, Montlouis, Loire Valley, France
50% from Estate fruit, 50% exceptional parcels from Touraine
2023 Thierry Germain Saumur Blanc I’Insolite, Saumur AC, Loire Valley, France
I’Insolite-‘Out of the ordinary’ referring to the band of flint the vines access
12 hours braised Short Ribs, Olive oil mash potato, green beans, jus, thyme and lemon gremolata
2010 Château Smith Haut Lafitte Grand Cru Classé Graves, Pessac-Léognan, Bordeaux, France
55% Cabernet Sauvignon, 35 % Merlot 10 % Cabernet Franc
2010 Château Ferran, Pessac-Léognan, Graves, Bordeaux, France
65% Cabernet Sauvignon 35% Merlot
2010 Yeringberg Cabernet, Yarra Valley
Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec & Petit Verdot
Gippsland Tarago Brie, aged Comte, fig and date chutney, shaved celery, artisan bread and lavosh
2010 Clos Château d’Isenbourg Riesling ‘Les Tommeries’, Dopff & Irion, Alsace, France
2010 Zilliken Saarburg Rauch Riesling Spätlese, Saar, Mosel, Germany
All 2010 Zilliken wines had must levels equivalent to Auslese
2010 Pewsey Vale ‘The Contours’ Riesling ‘Museum Release’ Eden Valley S.A.
Strawberry and rhubarb tart – baked rhubarb tart, strawberry compote, white chocolate chantilly, raspberry gel
2014 Château de Rayne Vigneau 1er Cru Classé Sauternes, Bordeaux, France
74% Semillon, 24% Sauvignon Blanc & 2% Muscadelle
2015 Château Bastor-Lamontagne Sauternes, Bordeaux, France
80% Semillon & 20% Sauvignon Blanc & Gris, Certified organic since 2014
Coffee, tea, herbal infusions and Chocolate chunks
2017 Taylor’s Vintage Port, Portugal
Touriga Franca, Touriga Nacional, Tinta Barroca, Tinta Roriz, Tinto Cão et al.