736th 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
