Menu Dinner 808

Thursday 20th February 2020 
Wine & Food Society of Ballarat
Dinner 808
Shared Table Buninyong

CANAPES

Nori chips, green pea and wasabi guacamole. Ramen scotch egg, house "kewpie" mayonnaise, Tonkatsu, seaweed seasoning. Smoked Sher Wagyu "sando", kohlrabi and lime salad, pickled grapes.

NV — Ruinart — Blanc de Blanc — Champagne

ENTRÉE

Bug tail in choux pastry

2016 - Crawford River - Riesling 2016 - Seppelt Drumborg - Riesling

MAIN

Brined Poussin, cooked over Binchotan charcoal, Yakitiri glaze, tofu and tomato, Yuzu kosho, celtuce and daikon.

2013 - TWR - Te Whare Ra - Pinot Nior 2014 - Clyde Park - Block D - Pinot Noir
2015 - Bay of Fires - Pinot Nior

DESSERT

Coconut sugar pavlova, ume mirin, red bean Tiramisu, 

poached peaches, orange and pepperberry crumble. 

1994 — Smith Woodhouse — Vintage Port

Head Chef; Dianne Ray Food Master: Andrew Lewis Wine Master: Anthony Singleton