DINNER
Wednesday 11th June 2025
Salmon rillette, toasted bagel, roe
Burnt ends pork belly, sticky tamarind dipping sauce
NV Champagne Andre Clouet Brut Grand Réserve Grand Cru, Bouzy, France
100% Pinot Noir 70% 36 months on lees, 30% Reserve 2-5yo, 5% aged in barrel, Dosage 4.8 – 5.6g/l, MLF allowed
2015 Champagne Marc Chauvet Brut Millésime, Rilly la Montagne, France
80% Pinot Noir of which 12% Bouzy Rouge 20% Chardonnay Dosage 7g/l, Malo excluded
Charred carrot puree, mini burrata, crispy chicken drumettes, pickled shallots
2013 Lacuna by Curly Flat Chardonnay, Lancefield
2013 Oakridge Estate 864 Funder & Diamond Vineyard Chardonnay, Yarra Valley
2013 Chamonix Reserve Chardonnay, Franschoek, South Africa
100% barrel fermented
Braised beef cheek, oxtail tortellini, pea puree, pomme mousseline, crispy onions
2013 Château Mont-Redon Châteauneuf-du Pape, Southern Rhone Valley, France
60% Grenache, 30% Syrah, 8% Mourvèdre, 2% Cinsault, Counoise, Muscardin & Vaccarèse
2013 Clonakilla Hilltops Shiraz, Young, NSW
2013 Heathcote Estate Shiraz, Heathcote, Vic.
St Andrew’s farmhouse cheddar (unpasteurised), Milawa goat camembert, date puree, lavosh
2013 Moorooduc Estate Robinson Pinot Noir Mornington Peninsula, Vic.
2013 Clyde Park College Pinot Noir Block F, Bannockburn, Vic
2013 Mommesin Clos de Tart Grand Cru Monopole, Morey St. Denis, Bourgogne, France
Salted honey tart, shaved almonds, chamomile ice cream
2011 Château Suduiraut Premier Cru Sauternes, Preignac, Bordeaux, France
2014 Château Rayne Vigneau Premier Cru Sauternes, Bommes, Bordeaux, France
Coffee, tea, herbal infusions and Chocolate chunks
2005 Croft Quinta da Roeda Vintage Port, Oporto
2007 Croft Vintage Port, Oporto