Menu Dinner 868

A Celebration of 80 years. 1945-2025

Thursday 4th December 2025

Canapes

Chicken liver parfait, toasted brioche, red onion jam, pain d’epice crumb. . House cured salmon, blinis, chive crème fraiche, salmon roe.

Cured lamb tartare, sourdough croute, salted egg yolk, parsley crisp.

1. M.V. Krug Grand Cru Grande Cuvee Brut - Champagne

Entrée

Seared Tasmanian scallops, pea puree, lemon and chive beurre blanc, red vein sorrel.

2. Ramonet Chassagne - Montrachet 1er Cru Boudriotte 2007 

3. The Tomboy Hill Clementine Picking - Chardonnay 2015

Main

Waubra prime beef wellington, pomme mousseline, roast dutch finger carrots, horseradish spinach, bordelaise sauce.

4.Chateau BelAir 1990 St Emilion 1990 1° GC. 

5. Penfolds Grange 1986

6. Il Poggione Brunello di Montalcino 2006 Riserva

Dessert

Cheese platters, beetroot and apple chutney, prune and walnut loaf, thyme and mustard biscuits.

7. Stanton and Killeen Vintage Port 2002

Food Master: Anthony Singleton Wine Master: Paul Martino Head Chef: Doug Kerr @ The Mallow