DINNER
Frijoles, crisp corn chip, guacamole, pico de gallo, coriander
Herbed polenta goujon, green goddess dressing, pecorino
NV Champagne J. Vignier Ora Alba Grands Crus Blanc de Blancs, Cramant, France
Cramant, Chouilly, Oiry, 65% 2009, 35% 2010 and 2011) 5g/l, six years on fine lees
NV Champagne André Clouet Grande Réserve Brut, Bouzy, France
Pinot Noir dominant, 5% wood aged 3 years on lees, 30% 2-5yo reserve from steel, 6-8g/l.
Cured tuna belly, Yuzu Vinaigrette
1993 Weingut E. Christoffel-Berres Erdener Pralat Riesling Auslese, Mosel, Germany
1976 Deinhard Winkeler Hasensprung Riesling Auslese, Rheingau, Germany
2002 Leo Buring Eden Valley Riesling, Eden Valley, SA
Two-point lamb rack, braised lamb shoulder,
roasted cauliflower puree, yoghurt, rainbow chard, hassleback potato
1996 Château La Lagune 3eme Cru Classé, Haut Madoc, Bordeaux
2002 Château Palmer 3eme Cru Classé, Margaux, Bordeaux
2000 Lindemans ‘St George’ Cabernet Sauvignon, Coonawarra, SA
Maffra clothed cheddar, La Couronne Fort aged Comté, quince paste, lavosh, crusty bread
1997 Domaine Jean Pillot et Fils Santenay ‘Les Champs Claude’, Côte de Beaune, France
2009 Curly Flat Pinot Noir, Macedon Ranges, VIC
2001 Domaine Jean-Michel Gaunoux Pommard ‘Les Perrières 1er Cru, Cote de Beaune, France
Yoghurt pannacotta, strawberry marshmallow, strawberry sorbet
2011 Château Haut-Bergeron, Sauternes, Bordeaux, France
85% Sémillon, 15% Sauvignon Blanc
2013 Château Raymond-Lafon Sauternes, Bordeaux, France (375ml)
Sémillon 80%, Sauvignon Blanc 20% (three years in oak)
Coffee, tea, herbal infusions and Chocolate chunks
2000 Fonseca Vintage Port, Portugal