Thursday 18th October 2018
CANAPES
Mushroom, fetta & basil arancini
Peri Peri chicken soft tortillas
Prawn & ginger fritters
Taittinger - NV Brut - Champagne
ENTRÉE
Arancini with corned silverside, mustard & artichoke. Cauliflower puree.
2001 – Chateau Charmail – Haut Medoc - Bordeaux
2001 – Chateau Cantemerle – Haut Medoc - Bordeaux
MAIN
Pork Belly, pumpkin & tarragon risotto, balsamic glaze.
2001 – Hanging Rock – Heathcote - Shiraz
2001 – Gibson – Barossa Vale – Shiraz
2009 – Mayu Reserva – Equili Valley - Syrah
DESSERT
Poached pear, chai infused coconut yoghurt, toasted walnuts.
NV – Seppelt DP 38 Oloroso - Sherry
Food Master: Andrew Lewis
Wine Master: Anthony Singleton
Head Chef: Sharon DeBono
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