Menu Dinner 870

AGM

Thursday 19^th March 2026

Canapes

Smoked fish bone broth, shiso oil.

Crisp nori, mussel parfait.

Duck neck sausage, pork, hazel nuts & sage.

1. “I Think” Manzanilla En Rama 2016

Entrée

Chicken & shitake terrine, soy pickled shimeji mushrooms.

Oxbow Fiano 2024

2. Donna Paolina Fiano Di Avellino 2023

Main

Dry aged duck breast, smoked beetroot, roasted fennel Hasselback potatoes, rosemary & garlic.

4. Foradori Vigneti Delle Dolomiti 2016

5. Produttori Del Barbaresco 2000

6. 
   
   
   

7. Tomboy Hill Pinot Noir “The Tomboy” 2014

Dessert

Pear & almond tart, prune & Armagnac ice cream

7. NV Kopke Porto 10 Years Old Tawny

Food Master: Anthony Singleton

Wine Master: Grant De Mamiel & Shaun English Head Chef: Damien Jones

Cellar Master's report

Cellarmaster report 2026

Currently, the cellar has 1404 bottles, from 10 countries (Australia, Austria, France Germany, Hungary, Italy, New Zealand Portugal, Spain and USA).  At least 44 varietals are represented.  1065 bottles are red, 339 white.

In the past 12 months, 223 bottles have been consumed, to a value of $18743.07.  259 bottles have been purchased, to a value of $10219.

Immediate goal is to sell some bottles that are of insufficient quantity for a dinner, funds going to buy more wines.  Medium term goal is to continue to work towards balancing varietals in the cellar, with a strong leaning towards wines that will provide an interesting experience for the members.

Best Wishes to all.

Shaun English

Cellar List

Food master's report 2026

Dear Members,

Over the past year it has been a joy to be entrusted with finding venues and food options that meet the expectations we have become accustomed to.

Ballarat continues to deliver new and varying restaurants providing a multitude of choices, however, whist this is fantastic for casual dining, it is not easy to source venues that cater for our formal protocols.

Unfortunately, during the year, we lost a couple options, that being The Canberra and Primavera. Special thanks to Wayne Spring for all wonderful dinners he hosted at Primavera over the years.

On the bright side, we enjoyed dinning at some alternative venues, Bibo and The Turret, with some others I’m hoping to secure in the next 12 months.

The highlight of the year was our Dinner at the Mallow, hosted by the culinary team from Peasant, to celebrate the 80^th year anniversary of W&FSB in December.

 

During the past year from March 2025 to Feb 2026 we had our regular 11 diners, ex January.

196 Diners – Ave 17.8 (LY 218 Diners – Ave 19.8 per dinner)

15.9 Ave Members per Dinner (LY 16.7 Ave Members per Dinner)

21 Guests – Ave 2.1 per Dinner (LY 34 Guests – Ave 3 per Dinner)

$124 Ave cost per head – same as LY

While attendances have been down this past year, we have been able to keep the average cost consistent with the previous average.

 

“Buon Appetito!”

Anthony Singleton

10^th March 2026

 

Menu Dinner 869

Thursday 19th February 2026

Granary Lane

Canapes

. Maguro Rost – Tuna, Potato rosti, Egg yolk soy, Takuan

. Ebi Sando – Prawn, Chive, Shokupan, Yuzu kosho mayo

Haton Extra brut Champagne NV

Entrée

 Shiromi Salad – Market Fish, Nasturtium, Bronze fennel, Nori chips, Orange, Yuzu ponzu

Chateau Tahbilk - Marsanne 2017

William Fevre - Chablis 2014

Main

 Wagyu Scotch Fillet MB5, Rhubarb, Sorrel, Yakinuku

Moorabool Estate - Paradise IV Shiraz 2014

Landsborough Valley Estate - Geoff Oliver Shiraz 2008

Metala - Shiraz 1998

Dessert

 Yuzu & White Chocolate delice, Hazelnut dacquoise, Mandarin gel and hazelnut crumb

Alvear Solera 1927, - Pedro Ximinez

Food Master: Anthony Singleton 

Wine Master: Paul Martino 

Head Chef: Jay