Menu Dinner 745

745th Dinner – May 15, 2014

Ansonia on Lydiard,

Lydiard Street South,

Ballarat

President: Shaun English

Canapés

Seared pepper crusted tuna served with sushi rice and wasabi mayonnaise

Prosciutto and caramelised fig with watercress

Mini beef mignon with horseradish cream

                                                                  Laurent-Perrier Champagne NV

                                                                                      

                                                                                  Entrée  

                          

Kangaroo fillet crusted with juniper berries served with a red wine and a shallot reduction

2001 Birk’s Wendouree Cellars Shiraz Mataro

2003 Torbreck ‘The Steading’ GSM

Main Course

Seared Duck breast served with pommes anna, sautéed wild mushrooms, finished with a cognac reduction and chervil

(Alternative meal – Grilled eye fillet with pommes anna, sautéed wild mushrooms, finished with a red wine jus)

1998 Beaurenaud Chateau Neuf du Pape

2007 Alain Burguet Gevrey Chambertin Place des Lois

2009 Redbank ‘Sally’s Hill’ Cabernet Franc

Dessert

Individual servings of 3 cheeses, accompanied fresh fig and quince paste with share platters of bread/crackers/biscuits

Morris Special Release Tokay

Chef: Glen Munro

Food Master: Dean Stevens

Winemaster: Mal Anderson