Thursday 14th August 2019 CANAPES Smoked salmon in choux pastry with truffle, honey and goats cheese NV – Duval-Leroy – Brute - Champagne ENTRÉE Scallops in the half shell with pangrattato, bacon crumble, petit fennel and herb salad 2009 – Waterton – Tasmania - Riesling 2008 – Henri Boillot – Meursault – 1er Cru MAIN Coffee and cacao roasted lamb rump, Jerusalem artichoke, charred caulini, crisp rosemary and sage with vincotto 2000 – Zema Estate – Cabernet Sauvignon 2009 – Xanadu – Cabernet Sauvignon 2009 – Mitchell Harris – Cabernet Sauvignon DESSERT Dacquoise with French butter cream, cashews and textures of raspberries NV – Dumangin – Ratafia de Champagne Food Master: Andrew Lewis Wine Master: Anthony Singleton Head Chef: Jeremy Duxbury