Menu Dinner 741

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741^st Dinner – December 12, 2013

Kambei Restaurant

Main Road,

Ballarat

President: Dean Stevens

おしながき

酢ガキ 

えだまめ 

2000 DomPerignon

南蛮漬け 

ほうれん草 

鮮魚の刺身 

1997 Beblenheim Gewurtztraminer Mandelberg Grand Cru

Sake 1

エビとホタテと卵豆腐 

2009 Philippe Chavy ‘Les Folatieres’ Puligny Montrachet

ソフトシェルクラブ天ぷら

 

2008 Domaine de Bellene Bourgogne Pinot Noir Villes Vignes

Sake 2

和牛ステーキ 茄子田楽 

ご飯 

お味噌汁 

1998 Penfolds Bin 128 Coonawarra Shiraz

1998 Penfolds Bin 407 Cabernet Sauvignon

デザート 

Umenoyado aragoshi

Unfiltered rich sweet plum wine

Chef: Shinji Chaen

Food Master: Jim Patterson

Wine Master: Mal Anderson

    Want an English version? Go here; 
Mediafire

740th Dinner Menu

740^th Dinner – November 21, 2013

Craig’s Royal Hotel,

Ballaarat

President: Dean Stevens

MENU

  

Rabbit rillette, pear and hazelnut

Tuna tartare, seaweed, black sesame

Deconstructed beef wellington

     G.H.Mumm NV Cordon Rouge Champagne

                                                                

      Pork Belly

  Crab salad, pickled cauliflower, edamame beans, flowers

2002 Mesh Eden Valley Riesling

2003 Mesh Eden Valley Riesling

2008 Domaine Des Nugues Fleurie

Veal Cutlets

Caramelised onion puree, asparagus, celeriac, mushroom and port jus

2007 Brancia Tre Toscana IGT

2000 Tenuta San Guido Sassicaia

Extra wine (from Craig’s Hotel cellar): 2002 Lakes Folly Cabernet Sauvignon

Dates and Almond Panna Cotta

Poached pear, honey cream

Morris of Rutherglen Special Release Muscat

Chef: Phillipe Desrettes

Food Master: Bob House

Winemaster: Mal Anderson

                         

Dom Perignon

Contact Shaun English $179
shaunenglish@yahoo.com

Dinner Menu 739

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739^th Dinner – October 17, 2013

Golden City Hotel,

Sturt Street,

Ballarat

President: Dean Stevens

MENU

Canapés   

Homemade pork dumplings with sweet soy

Smoked salmon & dill risotto cake

                               Jacquesson Cuvee No 735 NV

                                                                

                                                                                   Entrée

               Tuna nicoise salad – yellow fin tuna, kipfler potatoes, green bean, anchovy &olive tapenade

2002 Paliser Estate Martinborough Riesling

2002 Fontaine-Gagnard Chassagne-Montrachet

2009 Dom Philippe Chavy Les Folatieres Montrachet

Mains

Roast rump of lamb, saffron potato, spring lentils, crushed minted peas, finished with a lemon thyme jus

1994 Yerinberg Cabernets

2001 Chateau Charmail

2005 Chateau Brane-Cantenac

1999 Moss Wood Cabernet

Cheese Platter

Milawa cheese platter

1996 Chateau Broustet Barsac – donation from Bob House

Chef: Mark Parsons

Food Master: John Coco

Winemaster: Mal Anderson

                         

Dinner 738

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738^th Dinner – August 17, 2013

Red Peppa

34 Sturt Street,

Ballarat

President: Dean Stevens

MENU

Canapés   

Salt & pepper calamari with quinoa, romanesco broccoli, saffron mayo

Kaitifi wrapped pork belly with hint of red curry

Seared scallop wrapped in waikame, black salt

                                      Seppelt Show Amontillado DP 116

                                                                

                                                   Entrée

            Scampi, black pudding, cottechino sausage, du puy lentils & citrus beurre blanc

2009 Corregio Riero Arneis

2005 Leo Buring Leonay Eden Valley Riesling

2002 Pike’s Clare Valley Riesling

2007 Littorai Haven Vineyard Pinot Noir

Mains

Cheese & thyme filled lamb shank wrapped in pancetta with truffled peas,

confit baby vegetables and onion jus

2010 Palacios Petalos Mencia

 2001 Chateau Charmail Haut-Medoc

2001 Summerfield Reserve Cabernet

1973 Penfolds Grange Hermitage – donation from Bob House

Dessert

Deconstructed Violet Crumble – house-made honeycomb, crumble, butterscotch sauce

and candied violet sorbet

1978 Chateau Caillou Sauternes – donation from Bob House

Food Master: John Coco

Winemaster: Mal Anderson

                         

Menu Dinner 737

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737^th Dinner – August 17, 2013

Craig’s Royal Hotel

Ballaarat

President: Dean Stevens

MENU

Snail cromesqui, celeriac and red cabbage coleslaw

Eel, red wine jelly, pickled radish

Braised beef, bean shoots, ginger dressing

                                                2000 Dom Perignon

Pork Belly

Scallop, black pudding, kohlrabi remoulade, watercress

2002 Ashton Hills Sparkling Shiraz

1997 Summerfield Shiraz

1995 Chapoutier Les Meysonniers Crozes-Hermitage

Cannon of Rabbit, Truffle and Pancetta

Carrot and roasted cumin puree, broadbeans, parsnip jus

2008 Tibooburra Solitude Chardonnay

1998 St Huberts Cabernet Sauvignon

1998 Chateau Du Trignon Gigondas

Croustillant of Apple and Pear

Armagnac ice cream

2002 Kracher Beerenauslese

*******

Menu created by Phillipe Desrettes

Food Master: John Coco

Winemaster: Mal Anderson

                         

Dinner 737

 Members are advised that the 737^th meeting, a Partner's Night will be on

Saturday August 17^th At

Craig’s Hotel At  7.00pm

Food Master: John Coco

Wine Master: Mal Anderson

Dress Business smart

Guests are most welcome

Electronic banking via account:

ANZ BSB 013 520 ACCOUNT 008699266

is  recommended.

Cost $130 per person

Reply to John Coco

John Coco

RSVP Tuesday August 13th

 As this is a Partner’s night please send replies to John. We need to know whether you will be attending with your partner. This includes everyone on the automatic list.

Menu 736th Dinner

736^th Dinner – July 18, 2013

Campana’s

Stockade Cellars,

Ballarat

President: Dean Stevens

Canapés

Point Longnose oyster, nigri, squid ink

Wild mushroom arincini, truffle béarnaise

2000 Chandon ZD

Course Two

Seared scallops, sea urchin roe, leeks

2009 Ronco dei Tassi ‘Clic’

2007 Ten X Tractor Chardonnay

Course Three  

Confit goat belly, bourbon and crab butter, fennel

1997 Castello di Gabbiano Chianti Reserva

1990 Penfolds Bin 707 Cabernet Sauvignon

Course Four

Venison, radishes, shitake & honshimeji

1998 Le Vieux Donjon Chateau Neuf-du-Pape

1986 Penfolds Grange Hermitage

Course Five

Valdeon, honeycomb, cresses

1992 De Bortoli Noble One Botrytis Semillon

(Private Cellar)

*******

Chef: Peter Ford

Food Master: John Coco

Winemaster: Mal Anderson

                         

Dinner 736

 

Invitation to the July Dinner 

Members are advised that the  736th meeting,

will be on

Thursday July 18th At

The Stockade Cellar 

Cnr Armstrong/Mair

Host Tony Campana 

Chef Peter Ford

At  7.00pm

Food Master: John Coco

Wine Master: Mal Anderson

Dress Business smart

Guests are most welcome

Electronic banking via account:

ANZ BSB 013 520 ACCOUNT 008699266 

is recommended.

Cost $130 per person

Reply to Bob House

Bob House

RSVP Monday July 15th