June Menu

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The Wine & Food Society of Ballarat

702nd Dinner 17/6/10
@ Campana’s Cellar
President Rob Campbell

Canapés
Little Beef Wellington
Barramundi confit
Toasted Parmesan roll
NV Lanson Black Label

First Course
Scallops in sugar cured bacon artichoke barigoule, tomato essence
2000 Grosset Piccadilly Chardonnay

Second Course
Charcuterie; Berkshire and Large English Black piglet
1997 La Bernadine Chateau Neuf du Pape

Third Course
Bollito misto; ham, cottechino sausage, root vegetables, salsa verde, beetroot
1985 Antorini Tignanello, 1996 Cape Jaffa Shiraz

Dessert
Brioche, preserved fig pudding, quenelle of Cosford, couveture chocolate, cream
1990 De Bortoli Noble One

Food Master Dennis Chamberlain
Wine Master Paul Hemming

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