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.
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