Cellar Master's report

Cellarmaster report 2026

Currently, the cellar has 1404 bottles, from 10 countries (Australia, Austria, France Germany, Hungary, Italy, New Zealand Portugal, Spain and USA).  At least 44 varietals are represented.  1065 bottles are red, 339 white.

In the past 12 months, 223 bottles have been consumed, to a value of $18743.07.  259 bottles have been purchased, to a value of $10219.

Immediate goal is to sell some bottles that are of insufficient quantity for a dinner, funds going to buy more wines.  Medium term goal is to continue to work towards balancing varietals in the cellar, with a strong leaning towards wines that will provide an interesting experience for the members.

Best Wishes to all.

Shaun English

Cellar List

Food master's report 2026

Dear Members,

Over the past year it has been a joy to be entrusted with finding venues and food options that meet the expectations we have become accustomed to.

Ballarat continues to deliver new and varying restaurants providing a multitude of choices, however, whist this is fantastic for casual dining, it is not easy to source venues that cater for our formal protocols.

Unfortunately, during the year, we lost a couple options, that being The Canberra and Primavera. Special thanks to Wayne Spring for all wonderful dinners he hosted at Primavera over the years.

On the bright side, we enjoyed dinning at some alternative venues, Bibo and The Turret, with some others I’m hoping to secure in the next 12 months.

The highlight of the year was our Dinner at the Mallow, hosted by the culinary team from Peasant, to celebrate the 80^th year anniversary of W&FSB in December.

 

During the past year from March 2025 to Feb 2026 we had our regular 11 diners, ex January.

196 Diners – Ave 17.8 (LY 218 Diners – Ave 19.8 per dinner)

15.9 Ave Members per Dinner (LY 16.7 Ave Members per Dinner)

21 Guests – Ave 2.1 per Dinner (LY 34 Guests – Ave 3 per Dinner)

$124 Ave cost per head – same as LY

While attendances have been down this past year, we have been able to keep the average cost consistent with the previous average.

 

“Buon Appetito!”

Anthony Singleton

10^th March 2026

 

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

2022 Saracco Moscato d’Asti

Food Master: Anthony Singleton/Andrew Bradley

Wine Master: Paul Martino/Shaun English

Head Chef: Heshan