DINNER
Wednesday 12th February 2025
Roasted beetroot, goat’s cheese and walnut tart
Peking duck wonton, plum sauce
2012 Champagne Paul Bara Brut Grand Cru ‘Comtesse Marie de France’, Bouzy
100% pinot noir made only in the best years. Nine years on lees, disgorged 04/22, dosage 6g/l
2013 Champagne Bonnaire Blanc de Blancs Grand Cru Cramant
100% chardonnay, Six years on lees, disgorged March 2020, dosage 5g/l
‘That’s Amore’ Burrata, compressed strawberry and heirloom tomato salad, basil
2014 Dinny Goonan Riesling, Otway Region, Victoria
2014 Leo Buring DW R20 Riesling, Tamar Valley, Tasmania
2014 Crawford River Riesling, Henty, Victoria
Loddon Valley lamb back strap – potato and rosemary gnocchi, garden peas, black garlic emulsion, jus
1993 Château de Beaucastel Châteauneuf-du-Pape, Southern Rhône, France
Grenache, Mourvèdre and Syrah, as well as the lesser-known Counoise and Cinsaut
2003 Clos Mogador, Gratallops, Priorat, Spain
49% Garnacha, 25% Cariñena, 16% Syrah & 10% Cabernet Sauvignon
2014 Daniel Gomez Jimenez-Landi ‘Las Uvas de la Ira’ Garnacha, Mentrida, Spain
L’artisan Marcel, Mepunga Gruyere, shaved celery, artisan bread and lavosh, grapes
2014 Curly Flat Pinot Noir, Macedon Ranges, Vic.
2014 Burn Cottage ‘Valli Vineyard’ Pinot Noir, Gibbston, Central Otago, New Zealand
2014 De Bortoli Yarra Valley Pinot Noir, Yarra Valley, Vic.
Strawberry & peach trifle, crème diplomat, pistachio sponge
2014 Château La Tour Blanche 1er Cru Classé, Sauternes, France
83% Semillon, 12% Sauvignon Blanc, and 5% Muscadelle
The Semillon is aged in 35% new, French oak barrels for 16 to 18 months, the Sauvignon Blanc and
the Muscadelle are aged for 16-18 months in stainless steel vats before blending and bottling.
2014 Château Lafaurie-Peyraguey 1er Cru Classé, Sauternes, France
93% Semillon, 6% Sauvignon Blanc & 1% Muscadelle
Coffee, tea, herbal infusions and chocolate chunks
2005 Croft Quinta do Roêda Vintage Port, Douro Valley, Portugal
Composed of Tinta Roriz, Touriga Franca & Touriga Nacional