BWFS

DINNER 785 MERRY CHRISTMAS CANAPES Wagyu Tataki Caramelised Pork Hock w/ Kohlrabi Rockford Black Shiraz, 2015 (JN) ENTRÉE Butter poached Moreton Bay Bug, leeks & cauliflower puree Leeuwin Estate Art Series Chardonnay, 2008 (JN) Ramonet Chassagne-Montrachet, 2007 (JN) (Premier Cru-Morgeot) MAIN COURSE Dry aged Goose Breast, galantine of confit goose leg & Pheasant, w/ trimmings Mauro Veglio Nebbiolo ‘Angelo’, 2009 (SE) Passopisciaro Passo Rosso ‘Etna Rosso’, 2012 (SE) Valdicava – Rosso de Montalcino, 2011 (SE) DESSERT Roasted summer fruits, panna cotta and gels De Bortoli Vat Series No. 5 Botrytis Semillon (SE) Food Master – John Nelson Wines – Shaun English & John Nelson Chef – Peter Ford Catering (PFC)

Member's favourites Fairytale of New York Tex Perkins & Claire Bowditch Christmas in Melbourne Click on this link, don't know who the artist

Christmas Cheer to all I won't be coming to the final Dinner, it's a bad time on the road so here's my contribution to your end of year. This is my music mix for Christmas. Enjoy! "White wine in the Sun" Tim Mincham " How to make Gravy" Paul Kelly "Save what you can" The Triffids "Xmas card from a Hooker in Minneapolis" Tom Waits

Cellar List Nov 2017

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by  Max Allen  Hong Kong  | Penfolds latest limited-release red wine, a multi-vintage blend of Grange called g3, signals a move away from recent hyper-exclusive luxury releases by making the wine itself the hero, not just the packaging. The company launched g3 yesterday at Hong Kong's Liang Yi Museum, which features priceless furniture from the Ming and Qing dynasties. Only 1,200 bottles are available and each comes with a $3,000 price tag. Chief winemaker Peter Gago said he expects g3 will attract controversy, not so much because of its high price but also because of the unusual way it was made. The wine is a blend of three vintages of Penfolds most famous red – the 2008, 2012 and yet-to-be-released 2014 Grange – assembled and matured together in barrel before bottling It is a radical development for the iconic Australian wine, the "recipe" for which has essentially remained the same since Penfolds winemaker Max Schubert created the style in the ear...

My thoughts on Underbar... Ambience - minimalistic - great open kitchen, prep and servery area Staff - pleasant and engaging - just wish they would drop the collective 'guys' when addressing the patrons Food - brilliant - fine dining at its best - as good as you will get anywhere in regional Victoria (in my humble opinion) although we haven't been to Brae yet - at least one menu item changes each week so if you become a regular a visit every 4-5 weeks or so should see a complete new menu Wine List - very much on the young side - the food is definitely the hero at this restaurant - nice selection of Gin though Service - there attempt at synchronised service of guests was pretty good - nice story about the bone handled knives - another 5 minutes between courses would have been nice We were certainly not disappointed one bit and would highly recommend you give Underbar a go. Rather than spoil any surprises for anyone who...