LUNCHEON
Wednesday 11th March, 2026
Lamb cigar, Ras El hanout labneh
Cauliflower and pine nut empanada, salsa Criolla
2016 Nyetimber Blanc de Blancs Brut, EPDO Traditional Method, West Sussex, England
100% Chardonnay, dosage 9.6g/l, Riddled 12/23, disgorged 02/24.
2019 Grace ‘Serena’ Extra Brut Traditional Method, Yamanashi, Japan
100% Chardonnay, manually risdlled, aged 4 years
Crispy skin snapper, purple potato, grilled corn, dashi broth
2015 Shimora Wines Koshu, Katsunuma, Japan
2015 Curly Flat Chardonnay, Macedon Ranges, Vic.
2016 Shimora Wines Koshu, Katsunuma, Japan
Gippsland beef tenderloin
stinging nettle puree, gratin dauphinois, warrigal greens, charred onion, chimichurri, jus
2005 Domaine de Chevalier Grand Cru Classé de Graves, 1500ml, Pessac-Léognan, Bordeaux, France
Merlot, Cabernet Sauvignon, Petit Verdot & Cabernet Franc. Barrel aging 16 to 20 months (35% new), bâtonnage 4 months
2008 Crawford River Wines Cabernet Sauvignon, Henty, Vic.
2013 Houghton Winery Jack Mann Cabernet Sauvignon, Frankland River, WA.
Swiss Gruyere, Triple Cream Delice de Bourgogne, served with dried fruit, quince paste and lavosh
2016 Colbinabbin Estate ‘Jack’s Block’ Shiraz, Heathcote, Vic.
2017 Duke’s Vineyard Magpie Hill Reserve Shiraz, Great Southern, WA.
2016 Fighting Gully Road Shiraz, Beechworth, Vic.
Coffee, tea, herbal infusions and chocolate chards
Warre’s Otima 10 year old Tawny Port, Oporto, Portugal