June 2011 Dinner 713 Menu

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The Wine & Food Society of Ballarat
Dinner 713 June 2001
Venue Red Peppa
President Rob Campbell
Food Master Phil Dover
Wines from the Mitchell Harris Range

Canapes
Duck spring roll with chilli & chocolate
Twice cooked pork belly with seared scallop
Sabre sparkling 2008
Entree:
Fillet of trout, Lyonnaise potato & Almond Beurre noisette
Sauvignon Blanc Fume 2010
2nd Entree:
Peppered kangaroo carpaccio - with warm brioche, olive tapenade & rocket salad
Sangiovese 2010
Main:
Ox tail ravioli, sauteed mushrooms, steamed greens & salsa verde
Cabernet Sauvignon 2009
Dessert:
Pear & apple Tarte tatin, muscatel ice cream and walnut praline
Muscat (Seppeltsfield)

Chef Paul Burge

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