Menu Dinner 747

747th Dinner – July 17, 2014

Meiga’s Café,

Coliseum Walk, Bridge Mall,

Ballarat

President: Shaun English

Canapés

Croquets – Seafood, Serrano Ham, Salty Cod

Melon and Serrano Ham

Manchego Cheese and Chorizo

Spanish Blue Cheese

                                                                  Cervezas Alhambra Reserva 1925

                                                                                      

                                                                            Soup Meigas  

                         

Bodegas Hildalgo La Gitana Manzanilla

Entrée

Stuffed Scallops

Octopus Pulpoa a la Gallega

Garlic Prawns

2008 Telmo Rodriguez ‘Basa’ Verdejo

2009 Acustic Blanco Crianza

Main Course

Lamb Stew

Pollo al chilindron

Chorizo in Red Wine

2008 Acustic Ganarcha (Vinyes Velles)

2009 Running with Bulls Tempranillo

2010 Palacios Petalos Mencia

Dessert

Selection of Spanish sweet treats

Goya Moscatel

Chef: Jose Fernandez

Food Master: Dean Stevens

Winemaster: Mal Anderson

                         

Menu Dinner 746

Click on image to enlarge

Menu Dinner 745

745th Dinner – May 15, 2014

Ansonia on Lydiard,

Lydiard Street South,

Ballarat

President: Shaun English

Canapés

Seared pepper crusted tuna served with sushi rice and wasabi mayonnaise

Prosciutto and caramelised fig with watercress

Mini beef mignon with horseradish cream

                                                                  Laurent-Perrier Champagne NV

                                                                                      

                                                                                  Entrée  

                          

Kangaroo fillet crusted with juniper berries served with a red wine and a shallot reduction

2001 Birk’s Wendouree Cellars Shiraz Mataro

2003 Torbreck ‘The Steading’ GSM

Main Course

Seared Duck breast served with pommes anna, sautéed wild mushrooms, finished with a cognac reduction and chervil

(Alternative meal – Grilled eye fillet with pommes anna, sautéed wild mushrooms, finished with a red wine jus)

1998 Beaurenaud Chateau Neuf du Pape

2007 Alain Burguet Gevrey Chambertin Place des Lois

2009 Redbank ‘Sally’s Hill’ Cabernet Franc

Dessert

Individual servings of 3 cheeses, accompanied fresh fig and quince paste with share platters of bread/crackers/biscuits

Morris Special Release Tokay

Chef: Glen Munro

Food Master: Dean Stevens

Winemaster: Mal Anderson

                         

Menu Dinner 744

"Fish & Chips"

" Peach not so Melba"

Menu Dinner 743

Ballarat Beefsteak & Burgundy 

 Ballarat Wine and Food Society 

Dinner 743 

Craig’s Royal Hotel 13^th March 2014 

Canapes

Salmon Gravlax,orange,crab,olive

Wagyu Breosola,celeriac,horseradish,caper

Bollinger NV

Entrée 

Wallaby loin,chevre&quince ravioli,beetroot consomme

Leaky Door Pinot Noir 2008

Seppelts Drumborg Pinot Noir 2012 

Main 

Cannon of eye fillet,duck liver & mushroom

With spinach timbale,potato croquette,Madeira jus 

Crawford River Cabernet Sauvignon 2006

Sarget de Gruard La Rose (St Julien) 2003

Yellowtail Cabernet Sauvignon Limited Release 2005

Dessert

Poached pear & crepe pannequet 
with quince sorbet & muscat syrup

Grant Burge Age Unknown Liqueur Muscat

  

Presidents

Daryl Burt and Shaun English

Wine

Paul Stephens and Malcolm Anderson

Food

Les Dickinson and Dean Stevens

Special thanks to Chef Philippe Desretts