BWFS

  Thursday 18 th  November 2021 The Shared Table Buninyong Canapes Crisp Western Plains pork, quandong jam Potato crisp, smoked local mushroom and dill ‘Pate’ Matcha macaron, avocado, coriander, scallop  NV Charles Heidsieck Champagne Brut Réserve Entrée Tastes of prawns Honey prawn cocktail, pink ginger, Asian slaw, egg roll tart, spiced vinegar mayo, prawn mousse in zucchini flower. Sauce verge 2013 Isola Augusta Friuli Latisana Friulano 2016 Domaine Louis Moreau Chablis 1er Cru Vaillons Mains Roasted, smoked lamb rump with Teriyaki Jus Gras, Pearly barley, fennel, pickled carrots, black vinegar dressing, Wasabi pea panna cotta. 2008 Cien y Pico Manchuela Knights-Errant 1998 Wynns Coonawarra Estate Cabernet Sauvignon John Riddoch 2003 Wendouree Cabernet Malbec Dessert ‘Strawberry Shortcake” Blondie base, strawberry sorbet , coconut cream parfait, coconut flower jelly, Raspberry honeycomb crumb. Mitchell Harris ‘Sabre’ Ratafia (House Wine) Head Chef: Dianne Ray Food Ma...

  Thursday 26 th October 2021  Canapes  Crab and lime cigars  Sticky lamb ribs  NV André Clouet Champagne Grande Réserve Brut  Entrée  Gurnard, scallops and cotechino  Rabbit, morels, spaetzle  Domaine Millet Premier Cru 2011  Mosswood Willyabrup Chardonnay 2016  Mains  Coffee crusted Sher wagyu rump, beetroot and horseradish roesti, asparagus, espresso and beef jus  Grange Hermitage 1980  Chateau Leoville Barton 1 x 1982 & 2x 1988  Penfolds Bin 707 1991  Dessert  Matcha pannacotta, blood orange gel, miso sesame tuille Chateau Reynella Vintage Port 1982  Head Chef: Peter Ford  Food Master: Andrew Lewis  Wine Master: John Nelson  We graciously thank Adri Stickland and her family for the Entrée, Mains and Dessert Wines  to help commemorate and remember John’s time with the Society.