DINNER
785
MERRY CHRISTMAS
CANAPES
Wagyu Tataki
Caramelised Pork Hock w/ Kohlrabi
Rockford Black
Shiraz, 2015 (JN)
ENTRÉE
Butter poached Moreton Bay Bug, leeks & cauliflower puree
Leeuwin Estate Art
Series Chardonnay, 2008 (JN)
Ramonet Chassagne-Montrachet,
2007 (JN)
(Premier
Cru-Morgeot)
MAIN COURSE
Dry aged Goose Breast, galantine of confit goose leg & Pheasant, w/
trimmings
Mauro Veglio
Nebbiolo ‘Angelo’, 2009 (SE)
Passopisciaro
Passo Rosso ‘Etna Rosso’, 2012 (SE)
Valdicava – Rosso
de Montalcino, 2011 (SE)
DESSERT
Roasted summer fruits, panna cotta and gels
De Bortoli Vat
Series No. 5 Botrytis Semillon (SE)
Food Master – John Nelson
Wines – Shaun English & John Nelson
Chef – Peter Ford Catering (PFC)
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