BWFS

Thursday 21st February 2019 CANAPES Rosemary & potato bread, basil & parsley oil Gougere, crème fraiche, salmon roe, smoked jelly 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  

https://mailchi.mp/d2f9e98c5324/tour-barolo-barbaresco-with-gary-walsh-ethereal-wines?e=4200bcefbf This looks like fun, let me know if you're interested. I might join you.