DINNER
Wednesday 8th October 2025
Smoked salmon, toasted mini bagel, dill cream cheese
Manchego, fontina and saffron arancini, aioli
NV Heredad Seguras Viudas Brut Reserva, Cava DO Catalunya, Spain
75% Macabeo, 25% Chardonnay
NV Champagne Paul Bara Réserve Grand Cru Brut, Bouzy, France
80% Pinot Noir, 20% Chardonnay disgorged March 23, dosage 8g/l
Rare, seared wagyu carpaccio, black tahini emulsion, radish, shallots, ras el hanout, truffle vinaigrette
1997 Tyrell’s Vat 1 Semillon, Hunter Valley, NSW
2010 Coolangatta Estate Semillon, Shoalhaven, NSW
Estate grown fruit from Shoalhaven, made at Tyrell’s
2012 Peter Lehmann ‘Margaret’ Semillon, Barossa Valley, SA
Hazeldene free range hen “two ways” – breast and confit drumstick,
mushroom crème, asparagus, pickled king brown mushroom, crispy prosciutto
2016 Hyde de Villaine Ygnacia Carneros Pinot Noir, Napa Valley, USA
2018 Kumeu River Wines ‘Rays Road’ Pinot Noir, Auckland Region, NZ
2015 Domaine Arnoux Père et Fils Corton Grand Cru ‘Le Rognet’ Côte de Beaune, France
L’Artisan organic Grand Fleuri, Fermier, baby pear, quince paste, crackers bread
2018 Ros Ritchie Nebbiolo, Upper Goulburn
2021 Denton Nebbiolo, Yarra Valley
2016 Marcarini Barolo “La Serra’ DOCG, Piemonte, Italy
Rhubarb and strawberry tart, vanilla ice cream
2003 Domaine Huet Vouvray Le Haut-Lieu Moelleux (Museum Release) Vouvray, France
100% Chenin Blanc Residual sugar 90g/l
2003 Domaine Huet Vouvray Le Mont Moelleux (Museum Release) Vouvray, France
100% Chenin Blanc Residual sugar 75g/l
Coffee, tea, herbal infusions and Chocolate chunks
2006 Seppelt Show Vintage Port, Barossa Valley, SA
2003 Fonseca Vintage Port, Douro Valley, Portugal
Alc 20.5% Residual Sugar 92.1 g/lit. t/a 4.45g/l
Tinta Roriz, Touriga Franca, Touriga Nacional, Tinta Barroca, Tinta Amarela,, Sousão & Tinto Cão