Office Bearers


President: Andrew Bradley

Cellar Master: John Coco

Secretary: Dean Stevens

Treasurer: Shaun English

Food Master: Andrew Lewis

Wine Master: Anthony Singleton

ballaratwfs@gmail.com



Archive

Summer Seasonal Dinner Event



What?   Summer Seasonal Dinner Event
Where? Talbot Provedore & Eatery
            42 Scandinavian Crescent Talbot 3371
When?  Saturday March 23
            6.30pm-10.00pm   
How?    http://talbotprovedore.com.au/
Cost?    $165 per person


Ballarat Crawl



What? Melbourne Wine and Food Festival

Where? Underbar, Mr Jones, Mitchell Harris

When? March 17th

How? Book here

ballarat-crawl-7091

Cost? $98


Menu Dinner 796


Thursday 20th December 2018

STARTERS
Edamame 

House Sake

MAIN
Tempura 
Black Cod 
Wagyu Beef Rice and Miso
2013  Suavia  Monte Carbonare Garganega
2014 Byrne Myola Chardonnay
2002 Grossett  Gaia Cabernet 
2002 Seppelt  Chalambar  Shiraz
From John Coco's Cellar
DESSERT
Coconut panna cotta

House Plum Wine
Food Master: Andrew Lewis Wine Master: John Coco

If you've really missed Catfish.....




Catfish Summer Pop-Up Series At Mr. Jones - Bakery Hill


Enjoy award winning Thai restaurant Catfish is back for a short time. Book now for one of three banquets on Wednesday 12 December, Monday 31 December and Wednesday 13 February

All tickets                    85.00
See Mr. Jones dining website for full details.


Christmas Mix

It seemed a good idea last year.

Here is this year's Christmas mix, not an Australian theme this time but rather, slightly raunchy. Enjoy. If you want to add your favourite, let me know,
Bob.


Never a good idea to text when drunk

Watch carefully, Malcolm has a guest performance

Kate Miller-Heidke tops the lot

Menu Dinner 795



                                                      

Thursday 15th November 2018

CANAPES
Tuna Tartare w creme fraiche, Yarra Valley Caviar, wasabi flying fish roe
 Duck rillette on croute, pickled veg, cashew cream
2014 - Mitchell Harris - SABRE – Chardonnay Pinot Noir
ENTRÉE
Prawn, chorizo, romesco, spicy pickled pineapple
2016 – Lethbridge – Victoria - Fiano
– Serrat – Yarra Valley - Chardonnay

The Story of the Wine: From grape varieties with unpronounceable names to low intervention and preservative free wines, to labels inspired by LP record covers, the Australian wine industry is in flux and all this in a bid to capture the imaginations of consumers not only at home but overseas.
Varieties such as Fiano, Aglianico, Negroamaro, Nero d Avola, Greco, and even the esoteric Greek variety Assyrtiko are now in the winemaker’s armoury as they plan to combat issues such as climate change and the growing inquisitive wine public.
While there are plenty of exciting wine varieties to play with, and we certainly have at Lethbridge, in 2016 we tried Fiano. This ancient grapevine (mentioned by Pliny) is described by Jancis Robinson as “rich, waxy, strongly flavoured, fashionable, age worthy.”


MAIN
Roast baby chicken with char grilled sweetcorn, crisp pancetta, duck fat potatoes, jus gras
2011 – Samuels Gorge – Mclaren Vale -Tempranillo
2010 – Massolino Langhe – Italy – Nebbiolo
2010 – Chateau Talbot – France - Bordeaux

DESSERT
Chocolate Fondant w brûlée banana, orange curd, honeycomb, amaretto cream.

NV – Mitchell Harris - MH Blanc #1 (by the Maker, the Muse & the Alchemist) – Sauvignon Blanc
Symbols:Change, Earth, Aqua Vitae
Food Master: Andrew Lewis
Wine Master: Anthony Singleton
Head Chef: Jeremy Duxbury


Has anyone tried The Lost Ones?




THE LOST ONES

CONTEMPORARY ART GALLERY & BASEMENT BAR

Contemporary art | fine wine & spirits | performance
Gallery opening hours:
Wednesday to Sunday - 11am till 4pm 

                      Basement Bar opening hours: 
                                  Wednesday to Friday - 4pm till 11pm 
        Saturday 2pm till 11pm 
     Sunday - 2pm till 7pm


                                                             14 Camp Street, 
                                                             Ballarat Central VIC 3350 - 
                                                             03 43 43 1754