Thursday 15th November 2018
CANAPES
Tuna Tartare w creme fraiche, Yarra Valley Caviar, wasabi flying fish roe
Duck rillette on croute, pickled veg, cashew cream
2014 - Mitchell Harris - SABRE – Chardonnay Pinot Noir
ENTRÉE
Prawn, chorizo, romesco, spicy pickled pineapple
2016 – Lethbridge – Victoria - Fiano
– Serrat – Yarra Valley - Chardonnay
The Story of the Wine: From grape varieties with unpronounceable names to low intervention and preservative free wines, to labels inspired by LP record covers, the Australian wine industry is in flux and all this in a bid to capture the imaginations of consumers not only at home but overseas.
Varieties such as Fiano, Aglianico, Negroamaro, Nero d Avola, Greco, and even the esoteric Greek variety Assyrtiko are now in the winemaker’s armoury as they plan to combat issues such as climate change and the growing inquisitive wine public.
While there are plenty of exciting wine varieties to play with, and we certainly have at Lethbridge, in 2016 we tried Fiano. This ancient grapevine (mentioned by Pliny) is described by Jancis Robinson as “rich, waxy, strongly flavoured, fashionable, age worthy.”
MAIN
Roast baby chicken with char grilled sweetcorn, crisp pancetta, duck fat potatoes, jus gras
2011 – Samuels Gorge – Mclaren Vale -Tempranillo
2010 – Massolino Langhe – Italy – Nebbiolo
2010 – Chateau Talbot – France - Bordeaux
Chocolate Fondant w brûlée banana, orange curd, honeycomb, amaretto cream.
NV – Mitchell Harris - MH Blanc #1 (by the Maker, the Muse & the Alchemist) – Sauvignon Blanc
Symbols:Change, Earth, Aqua Vitae
Food Master: Andrew Lewis
Wine Master: Anthony Singleton
Head Chef: Jeremy Duxbury
