Menu Dinner 824

 

Thursday 18th November 2021

The Shared Table Buninyong

Canapes

Crisp Western Plains pork, quandong jam Potato crisp, smoked local mushroom and dill ‘Pate’ Matcha macaron, avocado, coriander, scallop NV Charles Heidsieck Champagne Brut Réserve

Entrée

Tastes of prawns
Honey prawn cocktail, pink ginger, Asian slaw, egg roll tart, spiced vinegar mayo, prawn mousse in zucchini flower. Sauce verge

2013 Isola Augusta Friuli Latisana Friulano
2016 Domaine Louis Moreau Chablis 1er Cru Vaillons

Mains

Roasted, smoked lamb rump with Teriyaki Jus Gras, Pearly barley, fennel, pickled carrots, black vinegar dressing, Wasabi pea panna cotta.

2008 Cien y Pico Manchuela Knights-Errant
1998 Wynns Coonawarra Estate Cabernet Sauvignon John Riddoch
2003 Wendouree Cabernet Malbec

Dessert

‘Strawberry Shortcake”
Blondie base, strawberry sorbet , coconut cream parfait, coconut flower jelly, Raspberry honeycomb crumb.

Mitchell Harris ‘Sabre’ Ratafia (House Wine)

Head Chef: Dianne Ray

Food Master: Andrew Lewis 

Wine Master: Andrew Rowan

Menu Dinner 823

 

Thursday 26th October 2021 

Canapes 

Crab and lime cigars 

Sticky lamb ribs 

NV André Clouet Champagne Grande Réserve Brut 

Entrée 

Gurnard, scallops and cotechino 

Rabbit, morels, spaetzle 

Domaine Millet Premier Cru 2011 

Mosswood Willyabrup Chardonnay 2016 

Mains 

Coffee crusted Sher wagyu rump, beetroot and horseradish roesti, asparagus, espresso and beef jus 

Grange Hermitage 1980 

Chateau Leoville Barton 1 x 1982 & 2x 1988 

Penfolds Bin 707 1991 

Dessert 

Matcha pannacotta, blood orange gel, miso sesame tuille

Chateau Reynella Vintage Port 1982 

Head Chef: Peter Ford 

Food Master: Andrew Lewis 

Wine Master: John Nelson 

We graciously thank Adri Stickland and her family for the Entrée, Mains and Dessert Wines 

to help commemorate and remember John’s time with the Society.