Menu Dinner 858

Thursday 20th February 2025

Canapes 

Potato Terrine, Rare Roast Beef, Truffle, Horse Radish 

Chicken, Skin, Dill, Pinenut, Whey 

Leek and Truffle, Croquet, 

Smoked Goat's Cheese

2010 Mitchell Harris Sabre

Entrée 

Trout, Avocado, Lettuce, Kohlrabi, Beurre Blanc

and 

Ravioli of lamb Romanesco

2016 E Peake Intrinsic Chardonnay

2022 E Peake Intrinsic Chardonnay

Main

                                  Western Plains Pork, Fennel, Burnt Apple, Agro Dolce

2014 Bests Dolcetto

2015 Cigliuti Lange Nebbiolo

2023 Bests Dolcetto

Dessert

White Chocolate, Pear, Honeycomb, Caramelised Puff Pastry

Bests Fine Old Muscat

Food Master: Andrew Bradley

Wine Master: Paul Martino

Menu Dinner 856

Selkirk Stadium

Thursday 21st November 2024

Canapes 

Middle Eastern Lamb Cigar

Crispy Rice with Spicy Kingfish Sashimi

Chorizo and Ricotta Stuffed Mushrooms

Pirramimma Sparkling Shiraz

Entrée 

Asian Duck with Soba Noodle and Miso Braised Fennel, Citrus Honey Drizzle

2019 Weingut Alarm Gruner Veltiner

2003 Weingut Max Ford Richter Riesig Spaltete

Main

Herb Marinated Kangaroo with Broccoli, Kale, Ancient Grains and Pearled Cous-Cous Salad, Cumin and Goats Cheese Yoghurt

2014 Clyde Park Block D Pinot Noir

2010 Ruggabellus Efferus 

2004 Castillo Ygay Gran Reserva Cosecha

Dessert

Citrus and Berry Trifle

2010 Chateau Doisy Daene Grand Vin De Barsac

Food Master: Andrew Bradley

Wine Master: Paul Martino

Head Chef: Kath Hotchin

Menu Dinner 855

Wine & Food Society of Ballarat and Beefsteak & Burgundy Club of Ballarat

Combined Dinner 855

The Goods Shed

Thursday 17th October 2024

Canapes 

Hokkaido Scallop Ceviche, Pear Leche de Tigre

Smoked Cheddar and Truffled Pecorino Gougère

Beef Cheek Croquette, Hot English Mustard, Chervil

2016 Radenti by Freycinet Grand Vintage

Entrée 

Lamb Tartare, Spring Peas, Fermented Strawberry

2011 Marc Bredif Classic Vouvrey

2016 Leeuwin Estate Art Series Chardonnay

Main

Duck Breast, Duck Fat Potato, Blackberry, Soy Beans

2017 Brunello by Luigi

2015 Tolpuddle Pinot Noir

2014 Bass Phillip Pinot Noir

Dessert

Olive Oil and Citrus

Olive Oil Sponge, Ice Cream and Snow, Lemon Curd, Mandarin Gel, Orange and Cardamom

2006 Welshmans Reef Botrytis Semillon

Food Master: Andrew Bradley and Richard Ainio

Wine Master: Paul Martino, Peter Ludbrook and Glenn Sharp

Head Chef: Jonny Brown

Vale Hec Pidutti

Menu Dinner 853

Dinner 853

Underbar

Thursday 15th August 2022

On Arrival

                                          2013 Bests Sparkling Shiraz

Course 1

pumpkin, maple pecan

brioche, rosemary, molasses,pepitas

Course 2

chawanmushi, scallop, cucumber, daikon

2022 Savaterre Chardonnay

                                             Course 3

chicken, carrot, mandarin yoghurt

2021 Domaine Anita Morgan Gamay

                                          Course 4

beef, garlic, shallot, onion

2003 Wendouree Cabernet Malbec

2014 Highbank Single Vineyard Cabernet/Merlot/Cabernet Franc

2016 CW Furguson Franklin River Cabernet Merlot

Course 5

mille feuille, mascarpone, lemon, winter strawberry

2017 Le Tertre Du Lys D’Or Sauternes

Petit Four

dark & white chocolate, salted caramel, malt

Food Master: Andrew Bradley  Wine Master: Paul Martino

Head Chef: Derek Boath

Menu Dinner 850

Dinner 850

Grainery Lane

Thursday 16" May 2024

CANAPES

Crab and Daikon Ravioli

Prosciutto Cannoli, Roquefort and Melon

Acocado, Fruity Quinoa

2000 Laurent Perrier Brut Milesime

Entrée

Salmon en Papillote, Crab Sauce, Asparagus, Spinach, Heart of Palm

2013 Tyrell's Vat 1 Semillion

2013 Saint Joseph Marsanne Roussanne

Main

Confit Duck, Yuzu Purple Cauliflower, Mandarin Honey Jus, Squash

2008 Ata Rangi Pinot

2007 Gros Frere et Soeur Echezeaux

2008 Tom Boy Hill Ava's Picking

DESSERT

Petit Gateau

Chocolate, Mandarin, Almond, Meringue

Morris Vintage Port

Food Master: Andrew Bradley/John Coco

Wine Master: Paul Martino

Head Chef: Keshab

Discount wine offer for members

Great to see you again last night!

Please find attached a special pricing list for our members for select local wineries. All sales through Alex at  alex.studiosigma@gmail.com

We should be able consolidate some orders... where there's a minimum of a doz or 1/2 doz that could be split between multiple members potentially.

Regards,

 

Paul Martino

 

Director

AF Sourcing

https://www.mediafire.com/file/wv1m26er1m3au91/RWSV_for_BWFS.pdf/file

Food master's report

Thank you for entrusting me with providing the venues and food for the Society over the past year.This role is exciting, nerve wracking and rewarding at the same time. You never know how the Dinner is going to work out until it actually happens. However, working with all the venues, chefs and staff has, I trust provided the Members with a positive experience.

This year we dined at the following new venues:

The Canberra Hotel x2, Grainery Lane, The Goods Shed, Selkirk Stadium

During the year we had:

11 Dinners (March 23 – February 24, ex January)

230 Diners (Ave 20.9 per Dinner)

41 Guests (Ave 3.7 per Dinner)

$118 Ave cost per head

$146 Ave receipts per head

Thank you to Wayne Spring for providing Primavera for a memorable Dinner with some of our Members providing memorable wines from their cellar.

Another highlight was our ‘Locals’ Dinner in February 2024 at The Canberra Hotel which was an idea from our President and one that should be become an annual event in the future.

I would like to thank John Coco for stepping into the role for a couple of months whilst I was away enjoying a holiday.

Andrew Bradley

5th March 2024