Menu Dinner 807

Wine & Food Society of Ballarat

Dinner 807

At Novar, thanks Shaun

Thursday 19th December 2019

STARTERS

Kingfish miso ceviche, green chili, red onion, crispy potato   

Hokkaido scallop sausage, crisp Victorian bug cracker, red pepper gel & pickles

2008 House Of Arras Grand Vintage Sparkling

Course 1

Confit ocean trout, hand made rice noodles, ginger coriander broth, edamame, crisp skin

2017   Jean Luc    Mader Riesling Rosacker Grand Cru

2017   Rieslingfreak No.3 Riesling

Course 2

Hand made agnolotti, roasted eggplant goats cheese thyme filling, Mount Zero lemon pressed EVOO, melted tomato

2016 Amelia Park Res Chardonnay

2016 William Fevre Vaillons 1er Chablis

Course 3

Mt Beckworth goat pithiviers, saltbush, buerre blanc, pea puree and asparagus

1995 Cote Rotie (E.Guigal)

2009 Xanadu  Cabernet Sauvignon

DESSERT

Peter's honey, Inglenook cheese, brioche, roasted peaches

NV Warrenmang Late Harvest Dessert Wine 

Head Chef; Peter Ford 

Food Master: Andrew Lewis

Wine Master: Anthony Singleton

Music Mix

Here's my annual music mix, I'm not feeling very Christmassy, so it's topical.

Crime after Crime; Trump of course

Full English Brexit; ironic I think

Climate Change Denier; Not safe for work

It's been another good year, see you soon. Bob

Menu Dinner 806

Thursday November 14 2019

Joint Dinner with Beef Steak & Burgundy Club

Lola's Restaurant, Provincial Hotel Ballarat

Canapes

Scampi tartare 

Chicken liver parfait 

Buratta Italian soft cheese

NV Perrier Jouet. Grand Brut.  

Entrée     

Swordfish carpaccio, cucumber, crème fraiche & spring onion

2006 McWilliams Mount Pleasant Anne Semillon

2009 Journeys End The Return Riesling. 

Main        

Sher wagyu rump cap, wild mushroom risotto, grilled asparagus 

2002. Blue Pyrenees Reserve Estate. Museum Release. 

2015. Blue Pyrenees Reserve Estate. 

2010. Bests Great Western Bin 0. Shiraz. 

Cheese

3 cheeses quince paste, mustcatels, served with ciabatta & lavosh

Lustau Pedro Ximenez San Emilio

Chef: Andre McLoughlin

Cellar List November 2019

http://www.mediafire.com/file/2lvr54chsydeb02/WFS_Cellar_List_Nov.2019.xlsx/file

Menu Dinner 805

Thursday October 17

Table 48

Canapes:

 Belly Pork

 Bruschetta

 Polpette

 Mushroom Arancini

Camille Saves N/V Champagne

Entree`:

Garlic Prawns

Lethbridge Fiano 2016

Fontanafredda Briccotondo Langhe Aneis 2018

Main:

 Rack-of-Lamb

TWR Te Whare Ra S/V5182 Pinot Noir, 2013  Marlborough

Dom. Des Senachaux, Ch.Neuf-de-Pape 2012

Cape Mentelle Cab/Sauvignon 2007  Margaret River

Dessert:

Sticky Date Puddin’

Chambers Rosewood Vineyards ‘Old Vine’ Muscadelle N/V Rutherglen 

The restaurant lover's guide to wellness

Those of you who do not read the Fin review may have missed this.
Basically the message is, "Eat food, mostly vegetables, not too much".

Fin Review Lifestyle

Menu Dinner 804

Entree:

Assorted Sushimi

Assorted Tempura

Kariho Rokushu Sparkling Junmai Saki

Miso Soup

Mains:

Tiger Prawns

Chicken Teriyaki

Wagyu Beef Kobe Style Mixed Vegetables

Steamed Rice

Crispy Fresh Salad

Wines:

Riesling Freak #3 Clare. 2017,

Pooley Coal River Pinot Noir 2011,

SC Pannell Grenache 2010,

Tobias Howell Mountain Cabernet Sauvignon 2011

Dessert:

Tempura Fried Banana with Japanese Green Tea Ice Cream Japanese Plum Wine

President -  Andrew Bradley

Food Master —  Andrew Lewis

Guest Wine Master — John Coco