BWFS

Menu Dinner 869

Thursday 19th February 2026

Granary Lane

Canapes

. Maguro Rost – Tuna, Potato rosti, Egg yolk soy, Takuan

. Ebi Sando – Prawn, Chive, Shokupan, Yuzu kosho mayo

Haton Extra brut Champagne NV

Entrée

Shiromi Salad – Market Fish, Nasturtium, Bronze fennel, Nori chips, Orange, Yuzu ponzu

Chateau Tahbilk - Marsanne 2017

William Fevre - Chablis 2014

Main

Wagyu Scotch Fillet MB5, Rhubarb, Sorrel, Yakinuku

Moorabool Estate - Paradise IV Shiraz 2014

Landsborough Valley Estate - Geoff Oliver Shiraz 2008

Metala - Shiraz 1998

Dessert

Yuzu & White Chocolate delice, Hazelnut dacquoise, Mandarin gel and hazelnut crumb

Alvear Solera 1927, - Pedro Ximinez

Food Master: Anthony Singleton

Wine Master: Paul Martino

Head Chef: Jay

Menu Dinner 868

A Celebration of 80 years. 1945-2025

Thursday 4th December 2025

Canapes

Chicken liver parfait, toasted brioche, red onion jam, pain d’epice crumb. . House cured salmon, blinis, chive crème fraiche, salmon roe.

Cured lamb tartare, sourdough croute, salted egg yolk, parsley crisp.

1. M.V. Krug Grand Cru Grande Cuvee Brut - Champagne

Entrée

Seared Tasmanian scallops, pea puree, lemon and chive beurre blanc, red vein sorrel.

2. Ramonet Chassagne - Montrachet 1er Cru Boudriotte 2007

3. The Tomboy Hill Clementine Picking - Chardonnay 2015

Main

Waubra prime beef wellington, pomme mousseline, roast dutch finger carrots, horseradish spinach, bordelaise sauce.

4.Chateau BelAir 1990 St Emilion 1990 1° GC.

5. Penfolds Grange 1986

6. Il Poggione Brunello di Montalcino 2006 Riserva

Dessert

Cheese platters, beetroot and apple chutney, prune and walnut loaf, thyme and mustard biscuits.

7. Stanton and Killeen Vintage Port 2002

Food Master: Anthony Singleton Wine Master: Paul Martino Head Chef: Doug Kerr @ The Mallow

Menu Dinner 867

Thursday 13th November 2025

Boat Shed restaurant Lake Wendouree

Canapes . Tuna Tartare, Avocado Crostini . Oyster, Horseradish, Finger Lime Mignonette . Crocodile & Lemon Myrtle Dumplings

1. Georg Jensen Hallmark Cuvée by Heemskerk

Entrée . Pepperberry Emu, Warrigal Greens Chimichurri

2. Hoddles Creek Siberia Chardonnay 2021 3. Tibooburra Pinot noir 2008

Main . Buffalo Ossobuco, Saffron Polenta, Asparagus

4. Wendouree Shiraz Mataro 2002 5. Head Wines Ancestor Grenache Mataro 2015 6. Luciano Arduini Amarone Della Valpolicella Classico 2017

Dessert . White Chocolate Panna Cotta, Black Olive Caramel, Poached Pear

7. Vilmart and Company Ratafia De Champagne NV

Food Master: Anthony Singleton

Wine Master: Paul Martino

Head Chef: Lyn

Menu Dinner 866

Thursday 16th October 2025

Canapes

Fauxrerro Rocher - Neufchatel cheese, pistachio, burnt onion, manchego

Pork broth shot with sake, daikon

.Venison rillette croustade, snow pea oil mayo

Champagne Maurice Grumier Blanc de noirs NV, Extra Brut

Entrée

Lobster bisque risotto, shellfish

Petaluma Hanlin Hill 2020 Riesling

Domaine Cornu Bourgogne Aligote 2021

Main

Braised wild boar, pecorino polenta, green pea stuffed zucchini flower

Warrenmang Black Puma Shiraz 1998

Lungarotti Montefalco Sagrantino 2008

Bests Bin 0 Shiraz 2008

Dessert

Ube cheesecake, rice pudding, manchego

Billy Button Manseng 2024

Food Master Anthony

Wine master Paul

Chef Jigs

Menu Dinner 865

Thursday 18th September 2025

Canapes

Confit Duck Spring Roll, Spanish Saffron and Cured Egg Yolk Aioli

Farmhouse Terrine with Beurre Bosc Pear, Witlof and Blue Cheese Dressing

Heirloom Tomato Salad with Bocconcini and Basil Emulsion

Jacquart Champagne Brut Mosaique NV

Entrée

Kilderkin Distillery “Larrikin” Gin and Beetroot-cured King Ora Salmon, Yarra Valley Caviar and Citrus Gazpacho
Served with Oliver Lane Handmade Buckwheat Crackers

2017 Bodega Castro Martin Albarino Family Estate

2009 Feudi di San Gregorio Fiano d’Avellino

Main

Hopkins River Black Angus MS2+ Eye Fillet, Red Wine Jus, Chargrilled Tiger King Prawn and Béarnaise, Honey-Mustard Glazed Dutch Carrots and Truffle Mash

2007 Acustic Celler Montsant Brao

2008 Cien y Pico Manchuela Knights Errant

2019 Fratelli Revello Barbera d’Alba

Dessert

Citrus Enchanté – A Refined Celebration of Citrus: Layered Notes of Lemon, Lime, Orange, Blood Orange and Ruby Grapefruit
Featuring your logo delicately incorporated into the dessert