740th Dinner – November 21, 2013
Craig’s Royal
Hotel,
Ballaarat
President: Dean Stevens
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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
