Dinner Menu 748

748th Dinner – August 21, 2014

Mr. Beaton’s Cookery

Campana’s Stockade Cellars,

Armstrong Street,

Ballarat

President: Shaun English

Scallop Canapés

Scallop tartare, coke jelly

Beetroot cured scallop, wasabi ice cream, flying fish roe

Scallop soup, cauliflower crumble, truffle oil

Vazart-Coquart & Fils Grand Cru Blanc de Blanc

                                                                                      

Entrée

Duck rillette, lemon semolina, artichoke chips, parsley, jus

2002 Leo Buring Clare Valley Riesling

2009 Kusuda Martinborough Riesling

Main

Slow roast venison, glazed quince, burnt brussels sprouts, smoked pumpkin sauce

2000 Cullen Cabernet Merlot

2008 Cullen Cabernet Merlot

Dessert

Vanilla brulee, vanilla pear, vanilla ice cream

Cordier Barsac (year unknown) – donation Bob House

Sub – 1996 Chateau Broustet Barsac Sauternes – donation Bob House

Chef: Simon Beaton

Food Master: Dean Stevens

Winemaster: Mal Anderson

                         

Chef: Simon Beaton

Food Master: Dean Stevens

Winemaster: Mal Anderson

                         

"Click" to enlarge

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

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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