DINNER
Wednesday 12th October 2022
RACV
Goats curd gougères with pea and mint
Tuna tartare “cigar”
NV Champagne Camille Savès Carte Blanche Premier Cru, Bouzy (60% 2008, 9g/l)
75% Pinot Noir, Bouzy, Ambonnay, Tours-sur-Marne (all Grand Cru) and 25% Chardonnay, Tauxières (Premier Cru)
NV Champagne J. Vignier Ora Alba Grands Crus Blanc de Blancs, Cramant
Cramant, Chouilly, Oiry, 65% 2009, 35% 2010 and 2011) 5g/l, six years on fine lees
King salmon “mi cuit”, baby beets, brook trout caviar
2021 Ravensworth Project C The Reduction Chardonnay 1500ml, (Big, thick barrels)
2021 Ravensworth Project C The Oxidation Chardonnay 1500ml, (Little skinny barrels)
2021 Ravensworth Project C The Skin Contact Chardonnay 1500ml, (Amphora)
Produced by Bryan Martin at Murrumbateman from fruit grown at the Johansen Vineyard, Tumbarumba
Loin of Venison, blackberry and confit potato
1968 Bodegas Alavesas Solar de Samaniego Reserva Rioja, Spain
1973 Bodegas Alavesas Solar de Samaniego Reserva Rioja, Spain
1970 Viña Berceo Reserva Rioja, Spain
Thick cut brioche, Maffra clothed Cheddar, Fig compote, candied walnuts, baby mâche
2015 Fletcher Wines ‘The Minion’ Nebbiolo, Multi Regional Victoria
2016 Adelina Nebbiolo, Adelaide Hills
2016 San Silvestro Barolo ‘Patres’ DOCG, Novello, Italy
Baked rhubarb tart
2011 Château Haut-Bergeron, Sauternes
85% Sémillon, 15% Sauvignon Blanc
2014 Château Coutet 1er Grand Cru Classé, Barsac
Sémillon 75%, Sauvignon Blanc 23%, Muscadelle 2%
Coffee, tea, herbal infusions and Chocolate chunks
1986 Fonseca Vintage Port, Portugal