733rd Dinner – April 18, 2013
Racers on the Parade
President: Dean Stevens
CANAPES
Grilled fig, goat’s fetta and caramelised balsamic tartlet
Beef carpaccio rosette with baby capers, horseradish and parmesan
Witches brew with herbed fetta and garlic crumbs
Bruschetta of grilled terrine and quince jelly
Piper Heidseck NV
ENTREE
Braised asian pork belly on a bed of watercress with baby carrots, crispy beetroot chips, fondant potatoes and finished with a rich jus
2009 Hugel Gewürztraminer
2008 Domaine Bellene Bourgogne Beaune
MAIN
Twice cooked pheasant on sweetcorn puree
With shaved asparagus and purple carrot salad
2009 Bay of Fires Pinot Noir
2005 Domaine Henri Gouges Nuits St. Georges 1er Cru Les Chênes Carteaux
2001 Summerfield Reserve Cabernet
DESSERT
Crème chiboust with rosemary poached rhubarb and berry sorbet
1997 Chateau Filhot Sauternes
*******
Coffee or Tea
Chef: Adam Rasmussen
Food Master: John Coco
Winemaster: Mal Anderson
With shaved asparagus and purple carrot salad
2009 Bay of Fires Pinot Noir
2005 Domaine Henri Gouges Nuits St. Georges 1er Cru Les Chênes Carteaux
2001 Summerfield Reserve Cabernet
DESSERT
Crème chiboust with rosemary poached rhubarb and berry sorbet
1997 Chateau Filhot Sauternes
*******
Coffee or Tea
Chef: Adam Rasmussen
Food Master: John Coco
Winemaster: Mal Anderson
