Dinner 771
Selection of individually hand
crafted canapés
Roast pumpkin cone of warm goat cheese
South Cape brie melted on a crouton of house made ciabatta, toasted with lemon oil topped with Port wine sautéed strawberries
Roasted Australian lamb rump, tomato chutney on a bun
Smoked chicken and potato quesadilla with smashed avocado
Blackened seared salmon on a slice of cucumber and a dollop of aioli
Pirie Tasmania NV
Grilled Blueeye rested on a courgette wrapped parsley
mashed potato, a drizzle of lightly smoked capsicum coulis and chervil sprigs
2001 Weingut
MR Wehlener Sonnenuhr Riesling Kabinett
2007 Penfolds
Reserve Bin A Chardonnay
Pulled and pressed lamb shoulder grilled, served on
crispy rosemary polenta with bok choy and a red wine and sage jus
2000 Mount
Langhi Ghiran Shiraz
2008 Alain
Burguet La Justice Gevery Chambertin
Trilogy of rich chocolate mousse,
wattle seed and coffee brulee & a citrus mascarpone scoop
Seppelt Grand Muscat
DP63
Chef: Alain Martineau
Food Master: Andrew Lewis
Wine Master: Andrew Bradley
Cellar Master: John Coco
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