Menu dinner 752

752nd Dinner – December 18, 2014

Kambei Restaurant

Main Road,

Ballarat

President: Shaun English

おしながき　 ~Menu~

鴨ロース  Kamo

Sliced duck fillet, sweet soy sauce

えだまめ  Edamame

Young soybeans

Billecart-Salmon N/V Rose Champagne

鮮魚の刺身  Sashimi

Tuna, salmon and kingfish (depends on market)

海老天巻き  Sushi roll with tempura prawn

2010 D’Esclans ‘Whispering Angel’ Rose

Sake: Dassai 39 – Junmai daiginjo

冷やし茄子　蟹あんかけ

Eggplant, crabmeat, thickened dashi sauce

2004 Christian Moreau 1er Cru ‘Vaillons’ Chablis

Sake: Nebuta – Junmai ginjo

ちくわの天ぷら

Japanese ‘Chikuwa’ fish cake in special tempura butter

2001 Tyrells Vat 1 Semillon

和牛ステーキ  Wagyu beef steak

Wagyu shoulder beef with shiitake, enoki and truffle mushroom sauce

ご飯  Steamed rice

お味噌汁  Miso soup

1998 Seppelts Great Western Reserve Shiraz

2005 Chateau Giscours (Margeaux)

デザート  Dessert

Japanese sweet red bean paste and mascarpone Swiss roll style cake

Green tea plum wine

Chef: Shinji Chaen

Foodmaster: Jim Patterson

Winemaster: John Coco

Sake Details

Menu Dinner 751

Our President, who never drinks Pinot.

How many different aromas does a truffle have?

Click on this link

 Truffle Aroma Wheel

Menu Dinner 750

750^th Anniversary Dinner

October 16, 2014

Craig’s Royal Hotel,

Lydiard Street,

Ballarat

President: Shaun English

Canapés

Apple. Kohlrabi and mint

Bandade en croute

Snail, tomato emulsion, brioche & anchovy crumble

                                                                  2002 Pol Roger Vintage Champagne

                                                                                      

                                                                                Artichoke

                                                        Crab meat, blood orange, red mizuna

                         

2007 Ramonet Chassagne Morgeots 1er Crus

2010 Giaconda Chardonnay

Venison

Mixed grain, puffed rice, elderberry jelly

Pickled beetroot, vincotto

1997 Penfolds Bin 707 Cabernet Sauvignon

2005 Henri Gouges Nuit St Georges Les Chenes Carteaux 1er Crus

Cannon of Hare

Foie gras & truffle reduction farce

Parsnip puree, chocolate & turnip sauce

1976 Penfolds Grange Hermitage

2004 Moccagatta Barbaresco Bric-Balin

Cheese with Walnut Bread & Pickled Quince

Cashel Blue

(firm yet moist with just a hint of fresh tarragon and white wine – Tipperary, Eire)

Jacquin Sainte Maure

(as it ripens the dry creamy centre softens to a smooth and very fine texture – (Goat) Loire Valley)

Coolea

(rich nutty cheese with a fruity tang and sweet caramelly flavours – (Cow hard cooked) West Cork Ireland)

1985 Moulin Touchais

1963 Quinta do Noval

Chef: Phillipe Desrettes

Food Master: Dean Stevens

Winemaster: Mal Anderson, with John Coco & Jim Patterson

                         

Dinner 749 Menu

749th Dinner – September 18, 2014

The Turret Café & Catering

Sturt Street,

Ballarat

President: Shaun English

Something To Get You Started

Chilled watermelon, mint and kettle one vodka soup

Chicken and pistachio boudin

Seared scallops with a fresh salsa verde

2002 Verve Cliquot Vintage Champagne

                                                                                      

A Plate of Great Starters

Potted duck liver parfait, Meredith Goats Cheese pannacotta, pressing of ham

2003 Moranghurk Moorabool Pinot Noir

2008 Domaine Bellene Bourgogne Beaune

Pigs in Pieces

Braised trotters, confit cheek, pressed belly with lyonnais potatoes

1998 Wynns Coonawarra Cabernet Sauvignon

1998 Zema Estate Cabernet Sauvignon

1996 Rosemount Estate Show Cabernet Sauvignon

Curio from the Cellar-

1972 Wine & Food Society 4^th Convention Mildara Cabernet Sauvignon

A Plate of Strawberries

Strawberry cheesecake, strawberry sorbet and strawberry samousa with a mint sherbet

2002 Dr Loosen Auslese Riesling

Chef: Christopher Chapstick

Food Master: Dean Stevens

Winemaster: Mal Anderson