Menu Dinner 750

750^th Anniversary Dinner

October 16, 2014

Craig’s Royal Hotel,

Lydiard Street,

Ballarat

President: Shaun English

Canapés

Apple. Kohlrabi and mint

Bandade en croute

Snail, tomato emulsion, brioche & anchovy crumble

                                                                  2002 Pol Roger Vintage Champagne

                                                                                      

                                                                                Artichoke

                                                        Crab meat, blood orange, red mizuna

                         

2007 Ramonet Chassagne Morgeots 1er Crus

2010 Giaconda Chardonnay

Venison

Mixed grain, puffed rice, elderberry jelly

Pickled beetroot, vincotto

1997 Penfolds Bin 707 Cabernet Sauvignon

2005 Henri Gouges Nuit St Georges Les Chenes Carteaux 1er Crus

Cannon of Hare

Foie gras & truffle reduction farce

Parsnip puree, chocolate & turnip sauce

1976 Penfolds Grange Hermitage

2004 Moccagatta Barbaresco Bric-Balin

Cheese with Walnut Bread & Pickled Quince

Cashel Blue

(firm yet moist with just a hint of fresh tarragon and white wine – Tipperary, Eire)

Jacquin Sainte Maure

(as it ripens the dry creamy centre softens to a smooth and very fine texture – (Goat) Loire Valley)

Coolea

(rich nutty cheese with a fruity tang and sweet caramelly flavours – (Cow hard cooked) West Cork Ireland)

1985 Moulin Touchais

1963 Quinta do Noval

Chef: Phillipe Desrettes

Food Master: Dean Stevens

Winemaster: Mal Anderson, with John Coco & Jim Patterson

                         

Dinner 749 Menu

749th Dinner – September 18, 2014

The Turret Café & Catering

Sturt Street,

Ballarat

President: Shaun English

Something To Get You Started

Chilled watermelon, mint and kettle one vodka soup

Chicken and pistachio boudin

Seared scallops with a fresh salsa verde

2002 Verve Cliquot Vintage Champagne

                                                                                      

A Plate of Great Starters

Potted duck liver parfait, Meredith Goats Cheese pannacotta, pressing of ham

2003 Moranghurk Moorabool Pinot Noir

2008 Domaine Bellene Bourgogne Beaune

Pigs in Pieces

Braised trotters, confit cheek, pressed belly with lyonnais potatoes

1998 Wynns Coonawarra Cabernet Sauvignon

1998 Zema Estate Cabernet Sauvignon

1996 Rosemount Estate Show Cabernet Sauvignon

Curio from the Cellar-

1972 Wine & Food Society 4^th Convention Mildara Cabernet Sauvignon

A Plate of Strawberries

Strawberry cheesecake, strawberry sorbet and strawberry samousa with a mint sherbet

2002 Dr Loosen Auslese Riesling

Chef: Christopher Chapstick

Food Master: Dean Stevens

Winemaster: Mal Anderson

                         

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

                         

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