BWFS

Thursday  19 th  October  2023 CANAPES Whipped Blue Cheese, Potato Wafer, Honey Roast Potato , Miso Mayo, Caviar Tuna  Cerviche , Lime Jacquart   Mosa ï que   Rosé- Bob House Course One Ocean Trout, Green Apple, Ginger and Citrus Salad 2002 Tyrrells Vat 1 Semillon- Wayne Spring 2021  Mader  Pinot  Blanc( Alsace ) -Rob Campbell Course Two Duck Bre ast, Fig Purée,  Slow Cooked Fennel, Five Spice 2014  Ata Rangi Pinot Noir- John Nelson 2015 Joseph  Faiveley   Chambolle - Musigny PC Les  Charmes   -Ross Wilkie Course Three Lamb, Cheddar and Potato Croquette, Black garlic, Remoulade 2005  Vass se  Felix Cabernet Sauvignon -  Brian  Hassett 2019 Craggy Range  Te   Muna  vineyard Pinot Noir  – John Williams CHEESE Maffra Cloth Aged Cheddar, Maffra  Tanjil  Blue and Maffra Brie 1990  Noval  LBV Port  en  Magnum- John Coco DESSERT Lemon Sponge, Lime wit...

Mr Jones Restaurant 21/9/23 Canapes x 3:  Rock  oyster, wasabi leaf, finger lime,  House smoked ocean trout,  crisp skin, pomelo,  Pork crackle, grilled chilli tamarind relish, egg, prawns floss 2016 Kreglinger Brut Entrée:  Crumbed pigs head terrine, king prawn, pickled eggplants & herbs  2001 Weingut Max Ferd. Richter Brauneberger Juffer Riesling Kabinett 2016 Nik Weis / St. Urbans-Hof Bockstein Riesling Großes Gewächs Main  :  Spiced & grilled Sher wagyu (marble score 8/9) celeriac, bone marrow sauce.   Pont  Neuf potato, curry leaf salt  Grilled Broccoli, salsa  Verde 2004 Penfolds Bin 389 2003 Wendouree Shiraz 2014 Paradise IV Shiraz The Dardel Moorabool Estate Dessert:   Chocolate mousse, blood orange jelly, rhubarb 2016 Weingut Keller Pius Beerenauslese Chef Damien Jones 

Selkirk Stadium  Thursday  17 th  August   2023 CANAPES Tuna Tataki ,  P ickled  C arrot,  S ticky  R ice Oysters,  S pring  O nion  and G inger  O il Beef  T artare  and  Yorkshire  P ud NV Andre Clouet Champagne Grande Reserve Brut ENTRÉE Duck Breast, Carrot Puree, Prosciutto, Date, Goats Cheese and Walnut, Pickled Onion, Muscat and Orange Dressing 2017 Bodega Castro Martin  Albarino  Rias Baixas A20 201 6 Domaine Louis Moreau Chablis 1er Cru  Vaillons MAIN Seared Lamb, Celeriac  Skordalia , Pea, Mint and Parmesan Arancini, Salsa Verde 2015 Louis Jadot Beaune 1er Cru 2010 Domaine du Chateau de Meursault Savigny les Beaune 1er Cru Les  Peuillets 2010 Chateau Haut- Bages  Liberal DESSERT Salted Caramel and Espresso Panna Cotta, Poached Pear and Hazelnut Praline W arrenmang  Late Harvest Traminer Riesling Food Master:  Andrew Bradley Wine Master: Andrew  Rowan Head...

  Wednesday 14 th  June 2023 CANAPES Fricandeau on tapioca crisp Smoked trout vol au vent Scallop Gazpacho Rob Dolan Blanc de blanc ENTRÉE Chicken Liver Parfait beetroot olive dust   2017 Paradise IV Chardonnay  2019 Sorrenberg Semillion / Sav Blanc   MAIN Kangaroo blackberry celeriac puree   1997 Seppelts Reserve Shiraz 2000 Mount Langhi Ghiran Langi Shiraz 2010 Warrnemang Beyond Shiraz   DESSERT Beeramisu 1997 Pfeiffer VP   Food Master: Andrew Bradley Wine Master: Glenn Sharp Head Chef: Jigs Liwanag

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Thursday 16 th  March 2023 CANAPES SA Oyster with our “Limonchilli” Granita   Polenta Crostini with Mushroom and Truffle Pate’   Poached Salmon and Confit Leek Croquette   NV Jean-Noël Haton Champagne Extra Brut Intense ENTRÉE Prawn and Scallops Tortelli,  Yendon Tomato Broth,  Local Olives and Basil Oil 2018 Tomboy Hill Chardonnay 2019 Pieropan Soave Classico la Rocca   MAIN Local Beef Brisket, Mushroom Duxelles,  GSM and Cherries Gastrique Sides of Cos Hearts Salad and Crispy Potatoes   2015 Head Wines Ancestor Grenache Mataro 2000 Produtti del Barbaresco Riserva Montestefano 1998 Domaine Clavel Coteaux du Languedoc La Mejanelle Les Garrigues   DESSERT Tuscan Truffle Pecorino, Scillian Druncken Cacio,  Gorgonzola Piccante 2017 Forteto della Luja Loazzolo Piasa Rischi   Food Master: Andrew Bradley Wine Master: Andrew Rowan Head Chef: Ben Gruene

Thursday 16 th  February 2023 Amuse Potato, Chorizo & Manchego Croqueta, Smoked Romesco NV Philippe Fourrier Champagne Blanc de Noirs Brut Courses Two & Three 18 Hour Cooked Lamb Belly, Mustard & Caper Sauce, Sauerkraut, Fried Sweatbreads Pan Fried Potato & Goats Cheese Gnocchi, Victorian Asparagus, Fresh Peas, Baby Spinach, Roast Cherry Tomatoes, Parmesan Custard 2017 William Fèvre Chablis 1er Cru Vaillons 2016 Jean-Marc Brocard Chablis 1er Cru Butteaux Course Four Beef Neck Bourguignon, Roast Garlic Mash, Istra Pancetta, Local Mushrooms, Heirloom Carrots, Red Wine Jus 1999 d'Arenberg Shiraz The Dead Arm 2001 Wendouree Shiraz 2006 Penfolds Bin 389 Course Five Bitter Orange & Cinnamon Tart, Poached Fruit Compote, Orange Sorbet 2016 Hollick Riesling "The Nectar" Head Chef: Doug Kerr Food Master: Andrew Lewis Wine Master: Andrew Rowan

  Annual Treasurer’s Report Financial Year Ending 30 June 202 2 ·         The 2021/2022 financial year started with an opening balance of $14,152. The closing balance as 30 June 2022 was $12,306.  ·         The society Bank account remains with ANZ Bank the account keeping fees total $120 for the financial year.    A treasurer prepared income and expenses summary statement for the last three financial years below.   YE 30/06/2020 YE 30/06/2021 YE 30/06/2022 Opening Balance Start Financial Year $2,802   $11,867   $14,152   VG Weekend Income         $41,078   BALLARAT WFS Income $40,039   $28,561   $19,332   Total Income FY $40,039   $28,561   $60,410   Expenses   Percentage   Percentage   Percentage Dinner Expenses $20,592 51% $17,510 61% $18,059   Wine Purchases $7,048 18% $7,320 26% $6,338   Bank Fe...