LUNCH
Wednesday 8th May 2024
RACV
Miniature crumpet, chicken parfait, port gel
Pea and Cheddar croquette, truffle cream
NV Champagne J. Vignier Blanc de Blancs ‘Silexus Sezannensis’ Extra Brut, Coteaux du Sézannais
100% Chardonnay, Fermented in tank, 5g/l
NV Champagne Andre Clouet Grand Reserve Brut, Bouzy
Pinot Noir Dominant, 5% wood aged, 30% reserve wines from tank, 6-8g/l
Duck and porcini agnolotti, warrigal greens, beurre noisette, hazelnut crumb
2010 Yeringberg Pinot Noir, Yarra Valley
2012 Staindl Pinot Noir
2012 Domaine Alex Gambal Charmes-Chambertin Grand Cru Pinot Noir, Côte de Nuits, Burgundy
Twice cooked lamb shoulder, lamb rack cutlet, pumpkin and parmesan puree, wilted chard, petite bouche and radish
1990 St Huberts, Cabernet Sauvignon, Yarra Valley
1990 Seville Estate, Cabernet Sauvignon, Yarra Valley
1990 Chateau Montrose, 2eme Cru Classé 1855, Saint-Estephe
64% Cabernet Sauvignon, 32% Merlot & 4% Cabernet Franc
L’Artisan Cheese Organic Petit Fleuri, Van Der Heiden Chevrano, lavosh, walnut ciabatta, muscatel grapes
2012 Box Stallion Sauvignon Blanc, Mornington Peninsula
2019 Clos Floridène Blanc, Graves
55% Semillon, 45% Sauvignon Blanc
2021 Cloudy Bay ‘Te Koko’ Marlborough, NZ
11 months in barrel on fine lees
Coffee, tea, herbal infusions and Chocolate chunks
1979 Seppelt ‘Vintage Port’ GR 151/153, Barossa Valley and McLaren Vale