Wine and Food Society of Ballarat
Dinner 786
Thursday 15th February 2018
CANAPES
Lobster mousse, en croute, caviar
Pumpernickel, rare peppered beef, fresh horseradish cream, mustard seed chutney
Crisp wonton, sticky chilli and anise shredded duck, Vietnamese mint
Pumpernickel, rare peppered beef, fresh horseradish cream, mustard seed chutney
Crisp wonton, sticky chilli and anise shredded duck, Vietnamese mint
Pierre Gimonnet and Fils Blanc de Blanc
ENTRÉE
Scallop eclairs, pernod cream,
julienne vegetables
2014 Clyde
Park Block B3 Chardonnay
2014 Navazos
Nieport Blanco
MAIN
Seared Kangaroo loin, parsnip rosti,
roasted fig, dark chocolate oil
2007
Dalwhinnie Moonambel Shiraz
2005 Paringa
Estate Shiraz
2005 Maison Tardieu-Laurent
Chateauneuf du Pape Vieilles Vignes
DESSERT
Spiced shiraz poached pears, walnut crumb, crème
anglaise, tuile
1986 Chateau
Nairac Barsac Sauternes
Food Master: Andrew Lewis
Wine Master: Andrew Bradley
Head Chef: Louise Purcell
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