Menu Dinner 803
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
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
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