Menu Dinner 794

Thursday 18th October 2018

CANAPES

Mushroom, fetta & basil arancini

 Peri Peri chicken soft tortillas

Prawn & ginger fritters

Taittinger - NV Brut - Champagne

ENTRÉE

Arancini with corned silverside, mustard & artichoke. Cauliflower puree.

2001 – Chateau Charmail – Haut Medoc - Bordeaux

2001 – Chateau Cantemerle – Haut Medoc - Bordeaux

MAIN

Pork Belly, pumpkin & tarragon risotto, balsamic glaze.

2001 – Hanging Rock – Heathcote - Shiraz

2001 – Gibson – Barossa Vale – Shiraz

2009 – Mayu Reserva – Equili Valley - Syrah

DESSERT

Poached pear, chai infused coconut yoghurt, toasted walnuts.

NV – Seppelt DP 38 Oloroso - Sherry

Food Master: Andrew Lewis

Wine Master: Anthony Singleton

Head Chef: Sharon DeBono