706th Dinner

October 21st
Brim Brim Pavillion
President Rob Campbell

CANAPES
Tôm Bao Mia Prawn on sugar cane Saigon
Nem Cuôn Huê‘ Rice paper rolls with pork and pickled prawn The Centre
Com Nep Chien Fried Sticky rice North

Pierre Peters Blanc de Blanc NV

FIRST COURSE
Pho bo Beef noodle soup

Dopff Gerwurtztraminer Grand Cru 2004
**

MAIN COURSE
Muc Xào Can Toi Charred squid The Coast
Cá Nuong Lá Chuôi Banana leaf wrapped and grilled trevally The Centre

Blank Riesling Rosenbourg 2001
Pfaffenheim Gerwurztraminer 1997
**
Bun Cha , Lon Kho Tiéu & Com Sen Hue
Pork grilled Hanoi
Sticky rice and pork in lotus leaf The Centre
Caramel pork Hanoi
Ca Tim Nureng Vei Toi Ot

Grossett Pinot Noir 2003
Rafa Vineyards Running with Bulls Tempranillo 2009


Ca Tim Nureng Vei Toi Ot Smoky eggplant, chilli, basil and garlic
Rau Murông Xà Toi Water spinach and garlic The Mekong Delta

*
DESSERT
Xoi Dua
Sticky rice balls
Petit fours
Fresh Asian fruit

Dr Loosen Urziger Wurzgarten Riesling Auslese 2002

Chef: Peter Ford
Food Master: Ross Wilkie Winemaster : Phil Dover

http://www.brimbrimgardens.com.au/history