Menu Dinner 864

Thursday 21st August 2025

Canapes

Asian Crispy Pork

Corn and Pea Fritter with Smoked Salmon, Fetta and Chives

Skewered Prawn and Chorizo

2016 Pol Roge

Entrée

Roasted Red Pepper, Artichoke, Poached Leeks, White Anchovies, Grilled Halloumi, Roquette, Flinders Island Olive Oil cold press, Rhubarb Glaze 

Served with Grilled Sour Dough

2018 Tomboy Hill Jude’s Picking Chardonnay

2022 Hoddles Creek 1 Er Chardonnay

Main

Braised Goat and Lamb Cassoulet with Paris Mash and Green Beans

2007 Brovia Villero Barolo

1998 Penfolds 707
2001 Summmerfield Reserve Cabernet

Dessert

Chocolate and Almond Cake with Chocolate Ganache

 Kopke 20 Year Tawny Porto

Food Master: Anthony Singleton/Andrew Bradley

Wine Master: Paul Martino

Head Chef: Charlie Graham

Menu Dinner 863

Thursday 17th July 2025 

Canapes . Tempura scallops with ginger & soy . Potato roesti with steak tartare . Chorizo, fennel & cauliflower tartlets 

1. Rockford Black Shiraz 2021 disgorgement 

Entrée . Duck waffle- sweet potato waffle, duck liver mousse, roasted duck breast, crispy prosciutto, orange glaze 

2. Tibooburra Yarra Valley Pinot Noir 2010 3. Felton Road Pinot Noir 2008 

Main . Lamb rolled with herbs, semolina & white anchovy on celeriac & potato puree topped with salsa verde 

4. Pauletts ‘The Quarry’ Mourvèdre 1998 (donated by Wayne Spring) 5. Three Hills Petit Verdot 2008 (donated by Wayne Spring) 6. Perrin Crozes-Hermitage 1998 

Dessert . Quince & lemon tart with white chocolate cremeux 

7. Pieropan Le Columbare Recioto di Soave Classico 2020 

Food Master: Anthony Singleton 

Wine Master: Paul Martino 

Host: Wayne Spring 

Head Chef: Kath Hotchkin

Menu Dinner 862

 Thursday 19th June 2025 

Canapes . Braised lamb fritter, jus, mint oil . Mushroom arancini w truffle aioli . Seared scallop, lime creme fraiche, caviar 

1. Seppelts Show Sparkling 2008 

Entrée . Chicken Saltimbocca, potato gnocchi, pecorino 

2. Chablis Premier Cru Fourchaume 2023 

3. William Fevre Chablis 2014 

(PALETTE CLEANSER Lemon sorbet) 

Main . Sirloin Beef Strips, milanese risotto, vegetable ragu, parsnip 

4. Glaetzer Shiraz 1999 

5. Penfolds 707 Cabernet Sauvignon 2006 

6. Mosswood Cabernet Sauvignon 2011 

Dessert . Honey chai panna cotta, lemon gel, chocolate honeycomb paint, pistachio biscotti 

7. Pizzini Brachetto 2022 

Food Master: Anthony Singleton 

Wine Master: Paul Martino 

Head Chef: Zach

Dinner 861

GRAINERY LANE

Thursday 15th May 2025

Canapes  Rockling Brandade Tartlet- Pickled Garden Fennel - Furikake . Tea smoked chicken - Nam Jim - Crisp Wanton - Green Mango  

NV Champagne Jacquart 

Entrée  Gin cured ocean trout - Pebre - Compressed Cucumber – Nori  

Heggies Estate Riesling 2018 . Seppelts Drumborg Vineyard Riesling 2016 

Main  Shiraz poached fillet of beef - Charred Onion Puree - Chicory - Whiskey Cream Jus – Gribiche  

Ashton Hills Pinot Noir 2010 . Giaconda Pinot Noir 2013  Tibooburra Solitude Pinot Noir 2008 

Dessert  Sable Breton - Vanilla Cream - White Peach & Cardamom Milk Ice Cream  

Chateau Guiraud Sauternes 2009 

Food Master: Anthony Singleton 

Wine Master: Paul Martino

Chef; Ben

Menu Dinner 860

Wine & Food Society of Ballarat Dinner 860 

Thursday 17th April 2025 

Canapes

 Spinach and Ricotta Baby Calzone 

Sticky Chicken Skewer “Alla Diavola” 

Saffron, Guanciale and Peas Croquette 

1. Pierre Peters Grand Cru Brut Reserve 

Entrée

 Baked Provolone Cheese with Black Truffle and Mushroom Duxelles and San Daniele Prosciutto served with Focaccia 

2. Sorrenberg Sauvignon Blanc Semillon 2019 

3. Inama Soave 2021 

Main 

Crispy Pork Belly, Gratin of Potatoes, Braised Chickpeas with Cavolo Nero, Wine Jus

 4. Australia Felix Sagrantino 2013 

5. Lungarotti. Sagrantino Di Montefalco 2008 

6. Patrick Ducournau. Chapelle Lenclos Madiran. Tannat. 1998 

Dessert Delizia al Limone Lemon Gelato with Zesty Curd, Candied Lemon Rinds, Shortbread Crumb and Torched Meringue 

7. Royal Tokaji Gold Label 6 Puttonyos Aszú 2017 

Food Master: Anthony Singleton 

Wine Master: Paul Martino 

Head Chef: Chef Ben

Menu Dinner 859

Thursday 20th March 2025

Canapes 

Oyster, Seasoned Soy, Finger Lime

Pickled Mussels, Samphire, Dill, Sour Dough

Mushroon Skewers, Salsa Verde

2013 Heemskerk Coal River Valley Chardonnay Pinot Noir

Entrée 

Rock Flat Head, Smoked Tomato Water, Lemon Basil

2016 Tomboy Hill"The Tomboy" Chardonnay

2019 Clyde Park Block C Chardonnay

Main

Roasted Aged Duck Breast, Ruby Grapefruit, Witlof, Dauphinoise Potatoes

2008 Tibooburra Solitude Pinot Noir

2008 Maison de Grand Esprit Cote de Nuits-Villages

2016 Foradori Teroldego

Dessert

Pineapple Tart Tartin, Lime Ice Cream

2022 Saracco Moscato d’Asti

Food Master: Andrew Bradley

Wine Master: Paul Martino & Shaun English

Head Chef: Damien Jones

Treasurer’s Report

For the Year Ending 31 December 2024

For presentation at AGM 20 March 2024

It has been a pleasure to serve as Tresure of the club for the past year. 

Please find attached Financial Statements for the Year Ending 31 December 2024, comprising the Profit and Loss Statement & Balance Sheet for the Wine and Food Society. 

Of note from the financials:

Dinner Fees for the year were $34,409 (up from $30,930 LY)

Cellar Fees were $13,200 (up from $13,650 LY)

Dinner expenses were $29,435 (up from $27,235 LY)

Wine Purchases Were $14,316 for the year (up from ($8,465 LY)

Moving forward it is becoming increasingly difficult to cover the dinner expenses with $150 per head. It is recommended to increase dinner fees to $160. 

Wine prices have also continued to increase

Cellar fees for the year resulted in a deficit. The cellar has some gaps in it and the Wine master has requested more funds to replenish and restock the cellar. As such I recommend cellar fees be increase by the modest amount of $100 to $700 to allow for some restocking of wines. 

I look forward to the coming year and continuing to experience the incredible food and wine we have had the privilege of consuming over the past year. 

Yours Sincerely

Glenn Sharp

Treasurer

https://www.mediafire.com/file/hd32u231gfgii0b/WFS_Profit_and_Loss_2024.pdf/file