DINNER
Wednesday 11th December 2024
RACV
Mini sesame cone, wagyu tartare, cured egg yolk
Meredith goat’s cheese, roasted balsamic cherries on crostini
Turkey Kofte, cranberry and tahini dip
NV Champagne Jacques Selosse ‘Substance’ Grand Cru Brut Blanc de Blanc, Avize
Solera (commenced 1986) Always the same two parcels from Avize, 275 cases annually, 5-6 years on lees dosage 0-5g/l
King salmon and Spencer Gulf Kingfish mosaic, smoked tomato consommé, cucumber, dill oil
2002 Bonneau du Martray Corton Charlemagne Grand Cru, Beaune
2010 Craiglee Chardonnay, Sunbury
2010 Domaine Testut Chablis Grand Cru Grenouille
Crusted Native Pepper berry tenderloin, 12 hrs braised short ribs,
warrigal greens, bone marrow, shiraz jus
1998 Wynns Coonawarra Estate Cabernet Sauvignon GI Coonawarra
2004 Crawford River Cabernet Sauvignon, GI Henty
2005 Château Gruaud-Larose 2eme Cru, Saint Julien, Bordeaux
Maffra Cloth Cheddar, Long Paddock driftwood, bark, crusty bread, quince puree, Baby figs
2012 Moorooduc Estate ‘The Moorooduc’ McIntyre Pinot Noir, Mornington P.
2012 Curly Flat ‘The Curly’ Pinot Noir, Macedon Ranges
2012 Maison Alex Gambal Charmes Chambertin Grand Cru, Côte de Nuits
Caramel, banana & gingerbread
(Dulcey caramel mousse, banana passionfruit curd, gingerbread sponge & gingerbread sable)
2011 Château Suduiraut Premier Cru Classé, Sauternes, Bordeaux
94% Sémillon 6% Sauvignon Blanc 50% new oak, 50% one year old oak for 18 months 138g/litre residual sugar, 3.8 g/litre acidity
Five rounds of picking
2011 Château Raymond-Lafon Sauternes, Bordeaux
80% Sémillon, 20% Sauvignon Blanc
Coffee, tea, herbal infusions and chocolate chunks
2007 Quinta do Vale Meão Vintage Port, Douro Valley, Portugal
Composed of 10% Tinta Roriz, 30% Touriga Francesa & 40% Touriga Nacional with 10% various others