Dinner Menu 748

748th Dinner – August 21, 2014

Mr. Beaton’s Cookery

Campana’s Stockade Cellars,

Armstrong Street,

Ballarat

President: Shaun English

Scallop Canapés

Scallop tartare, coke jelly

Beetroot cured scallop, wasabi ice cream, flying fish roe

Scallop soup, cauliflower crumble, truffle oil

Vazart-Coquart & Fils Grand Cru Blanc de Blanc

                                                                                      

Entrée

Duck rillette, lemon semolina, artichoke chips, parsley, jus

2002 Leo Buring Clare Valley Riesling

2009 Kusuda Martinborough Riesling

Main

Slow roast venison, glazed quince, burnt brussels sprouts, smoked pumpkin sauce

2000 Cullen Cabernet Merlot

2008 Cullen Cabernet Merlot

Dessert

Vanilla brulee, vanilla pear, vanilla ice cream

Cordier Barsac (year unknown) – donation Bob House

Sub – 1996 Chateau Broustet Barsac Sauternes – donation Bob House

Chef: Simon Beaton

Food Master: Dean Stevens

Winemaster: Mal Anderson

                         

Chef: Simon Beaton

Food Master: Dean Stevens

Winemaster: Mal Anderson

                         

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