DINNER
Wednesday 10th June 2026
RACV
Salmon rillette, toasted bagel, roe
Burnt ends pork belly, sticky tamarind dipping sauce
NV Curly Flat Macedon Sparkling, Lancefield, Vic.
Chardonnay & Pinot Noir – Traditional Method
NV Champagne Hèléne Beaugrand Particules Élémetaires, Montgeux, Côte des Bar, France
Chardonnay & Pinot Noir Dosage 5g/l, Malo completed
Tomato and Scallops – nduja, heirloom tomato, aged sherry vinegar, chive, olive oil, broad beans, scallops, karkalla, saffron aioli, charcoal tapioca crisps
2005 Diamond Valley Vineyards ‘Blue Label’ Chardonnay, Yarra Valley, Vic.
2006 Craiglee Chardonnay, Sunbury, Vic.
2006 Maison Jean-Marc Brocard Chablis Grand Cru ‘Bougros’, Chablis, France
Fermentation in barrels with indigenous yeasts, followed by full malolactic fermentation. Aged on fine lees for 14 months.
Hazeldene free range hen – breaded leg, charred corn, corn mousse, parsley oil,
buttermilk, sauce vin jaune
2013 Moorooduc Estate Garden Pinot Noir, Mornington Peninsula, Vic.
2013 Domaine J. Coudray-Bizot Échezeaux Grand Cru ‘En Orveaux’, Côte de Nuits, Burgundy, France
Sited at the northernmost edge of the vineyard, bordering Musigny.
2014 De Bortoli Pinot Noir, Yarra Valley, Vic.
Maffra Cloth – ashed cheddar, Six farms brie, fig and date chutney, lavosh
2014 Domaine Georges Vernay Côte Rôtie ‘Maison Rouge’ N. Rhone Valley, France
100% Syrah
2014 Shaw & Smith Shiraz, Adelaide Hills, S.A.
Partial whole bunch and remainder whole berry open-fermented, matured in French oak (33% new) for 14 months
2014 Chalk Hill Alpha Crucis ‘Winemakers’ Shiraz, McLaren Vale, S.A.
Coffee, tea, herbal infusions and chocolate chunks
2017 Taylor’s Vintage Port, Oporto