Thursday 21st February 2019
CANAPES
Rosemary & potato bread, basil & parsley oil
NV – Ruinart - Blanc de Blancs
ENTRÉE
Duck neck merguez sausage
2013 – Seppelt – Drumborg - Riesling
2014 – Wagner Stemple – Gutswein – Riesling
MAIN
Grilled beef skirt, braised ribs, orange
Zucchini, smoked tomato, almonds, marinated feta, mint
1993 – Peter Lehmann – Cabernet Sauvignon
2002 – Birks - Wendouree – Cabernet Sauvignon
2007 – Cape Mentelle – Cabernet Sauvignon
DESSERT
Peaches & cream, vanilla cream, lemon verbena & rosé jelly, peach sorbet
2011 – Chateau Fontaine – Sauternes
Food Master: Andrew Lewis
Wine Master: Anthony Singleton
Head Chef: Damien Jones
