LUNCHEON
Wednesday 12th November, 2025
RACV
Duck liver parfait – crumpet, golden raisin jam
Spiced nduja empanadas – mojo verde
NV Champagne Bonnaire Blanc de Blancs Grand Cru ‘Terroirs’ Extra Brut, Cramant, France
100% Chardonnay from Cramant, Chouilly & Oiry – dosage 4g/l
NV Champagne Serge Mathieu Blanc de Noirs ‘Tradition’ Brut, Avirey-Lingey, Aube, France
100% Pinot Noir, dosage 8.6g/l
Gin and vodka cured salmon – compressed cucumber, radish, dill, horseradish mascarpone, rice veil, avruga, chlorophyll (Basil oil)
2014 Seville Estate Reserve Chardonnay, Yarra Valley, Vic.
2014 Dampt Frères Bourgogne Tonnere Le Chevalier d’Éon, Yonne, France
2014 Dampt Frères Chablis Grand Cru Les Preuses, France
Duck confiture – potato rosti, warrigal greens, blackberries, cassis jus
2018 Yabby Lake Single Vineyard Release Block 5 Pinot Noir, Mornington Peninsula, Vic.
2018 Paringa Estate ‘The Paringa Single Vineyard’ Pinot Noir, Mornington Pen., Vic.
2018 1er Yarra Valley Pinot Noir by Hoddles Creek, Yarra Valley, Vic.
Appleby Cheshire – apple, fig salami, lavosh
2003 Yering Station Reserve Shiraz Viognier, Yarra Valley, Vic.
2004 Hanging Rock Heathcote Shiraz, Newham, Vic.
2004 Domaine de la Solitude Châteauneuf du Pape ‘Cuvée Barberini’, Southern Rhone Valley, France
Coffee, tea, herbal infusions and chocolate chunks
Croft Distinction Special Reserve Port, Oporto, Portugal