DINNER
Wednesday 10th August 2022
RACV
Individual edible garden
Seared lamb, spiced carrot puree, labneh on charcoal lavosh
2005 Champagne Paul Bara Comtesse Marie de France, Bouzy
(100% Pinot Noir, Grand Cru)
NV Champagne Gosset N.V. Grand Blanc de Noirs (a one-off cuvée) Ay
100% Pinot Noir with 95% from 2007 vintage aged on lees for 9 years, 5 gm/litre dosage, no malolactic fermentation
Smoked salmon, poached egg, sauce gribiche, watercress puree and seeded mustard mayonnaise
2007 Pfeiffer Wines Riesling, N.E. Victoria
2007 Reichsgraf von Kesselstatt Riesling Graacher Trocken, Mosel, Germany
2007 Josmeyer Brand Grand Cru Riesling, Alsace, France
Roast Striploin of beef, pressed celeriac, smoked potato cream, black garlic, onion flower
2005 Craiglee Shiraz, Sunbury
2006 Domaine de la Solitude Chateauneuf-du-Pape ‘Reserve Secrete’, S. Rhone Valley
(50% Grenache and 50% Syrah)
2006 Delas Freres Côte-Rôtie ‘La Landonne’, N. Rhone Valley
Yarra Valley Yering, L’artisan Fermier, dill pickle, fig chutney, lavosh, grilled sourdough
2013 Moorooduc Estate ‘The Moorooduc’ McIntyre Pinot Noir
2013 Yabby Lake Single Block Release Block 1 Pinot Noir
2013 Valli Waitaki Vineyard Pinot Noir, North Otago
Individual Apple and Rhubarb crumble, Cinnamon Ice-cream
1997 Château Gilette Crème de Tete Sauternes, Preignac, Bordeaux
90% Semillon, 8% Sauvignon Blanc and 2% Muscadelle – no oak used, aged for up to 25 years prior to release
1996 Château Gilette Crème de Tete Sauternes, Preignac, Bordeaux
90% Semillon, 8% Sauvignon Blanc and 2% Muscadelle – no oak used, aged for up to 25 years prior to release
Coffee, tea, herbal infusions and chocolate chunks
2001 Taylor’s Quinta de Vargellas Vintage Port, Oporto
