25th Victor Gibson Commemorative Dinner

25^th Victor Gibson Commemorative Dinner

Ballarat Mining Exchange

Saturday 26^th March 2022

 

CANAPÉS

Oysters, Black Pearl and Wakame

Scallop Boudin, Red Pepper and Bug Cracker

Pol Roger NV

 

COURSE 1

Skipton Eel

Miso Grilled Eel, Daikon Cake, Eggplant and Pickles

2020 Best’s Concongella Blanc

2019 Clyde Park Block C Chardonnay

 

COURSE 2

Rabbit

Saddle of Young Rabbit and Rillettes of Leg, Seeds, Muscatels and Truffle

2019 Tomboy Hill ‘The Tomboy’ Pinot Noir

2019 Blake’s Estate Reserve Pinot Noir

 

COURSE 3

Mt Doran Fallow Deer

Roasted Hind of Venison, Crisped Tendon, Beetroot and Pommes Puree

2010 Best’s Bin 0 Shiraz

2013 Warrenmang Black Puma

 

DESSERT

Autumn

Lemon Parfait, Nougatine, Fruit à Noyau and Caramel

2013 Chateau Raymond Lafon Sauternes

 

Food Master: Andrew Lewis

Wine Master: Andrew Rowan

Cellar Master: Shaun English

Head Chef: Peter Ford

Menu Dinner 825

Canapes

Tuna Ceviche
Ginger soy dressing, red radish, cucumber, crisp wontons and sriracha wasabi Japanese maynaise
Grazing boards A selection of charcuterie, olives, house made pickles, bread, dip and accompaniments.
2006 House of Arras Blanc de Blancs

Entrée

Lamb Empanada With currants, apple, rocket and pistachio chimichurri. Heirloom Tomato Salad Green olive tapenade, basil, snow pea shoots and cardamom yogurt dressing.

2015 Domaine Jean Grivot Bourgogne Blanc 2008 Gilbert Picq & ses Fils Chablis

Mains

Vitello Tonnato Rare roasted beef girello with tuna mayonnaise, kipfler potato, caper berries, dill, rocket and truffle pecorino.
Pilipino Duck Skewers.
2009 Château Branaire-Ducru
1998 Penfolds Shiraz Bin 128
2002 Penfolds Shiraz St. Henri

Dessert
1981 Château Roumieu

Food Master: Andrew Lewis 

Wine Master: Andrew Rowan

Menu Dinner 824

 

Thursday 18th November 2021

The Shared Table Buninyong

Canapes

Crisp Western Plains pork, quandong jam Potato crisp, smoked local mushroom and dill ‘Pate’ Matcha macaron, avocado, coriander, scallop NV Charles Heidsieck Champagne Brut Réserve

Entrée

Tastes of prawns
Honey prawn cocktail, pink ginger, Asian slaw, egg roll tart, spiced vinegar mayo, prawn mousse in zucchini flower. Sauce verge

2013 Isola Augusta Friuli Latisana Friulano
2016 Domaine Louis Moreau Chablis 1er Cru Vaillons

Mains

Roasted, smoked lamb rump with Teriyaki Jus Gras, Pearly barley, fennel, pickled carrots, black vinegar dressing, Wasabi pea panna cotta.

2008 Cien y Pico Manchuela Knights-Errant
1998 Wynns Coonawarra Estate Cabernet Sauvignon John Riddoch
2003 Wendouree Cabernet Malbec

Dessert

‘Strawberry Shortcake”
Blondie base, strawberry sorbet , coconut cream parfait, coconut flower jelly, Raspberry honeycomb crumb.

Mitchell Harris ‘Sabre’ Ratafia (House Wine)

Head Chef: Dianne Ray

Food Master: Andrew Lewis 

Wine Master: Andrew Rowan

Menu Dinner 823

 

Thursday 26th October 2021 

Canapes 

Crab and lime cigars 

Sticky lamb ribs 

NV André Clouet Champagne Grande Réserve Brut 

Entrée 

Gurnard, scallops and cotechino 

Rabbit, morels, spaetzle 

Domaine Millet Premier Cru 2011 

Mosswood Willyabrup Chardonnay 2016 

Mains 

Coffee crusted Sher wagyu rump, beetroot and horseradish roesti, asparagus, espresso and beef jus 

Grange Hermitage 1980 

Chateau Leoville Barton 1 x 1982 & 2x 1988 

Penfolds Bin 707 1991 

Dessert 

Matcha pannacotta, blood orange gel, miso sesame tuille

Chateau Reynella Vintage Port 1982 

Head Chef: Peter Ford 

Food Master: Andrew Lewis 

Wine Master: John Nelson 

We graciously thank Adri Stickland and her family for the Entrée, Mains and Dessert Wines 

to help commemorate and remember John’s time with the Society. 

Co Lab Kitchen Ballarat

 

        In difficult times it would be good if we are able to help support the restaurant trade in Ballarat. 

" Co-Lab Kitchen Ballarat has evolved following the incredibly successful launch in Daylesford and Hepburn.  Co-Lab Kitchen Ballarat is a collaboration between Ballarat's most iconic restaurants that are working together to create delicious multi course collaboration dinners. The meals are packaged ready to reheat and finish at your home".

https://www.co-labkitchenballarat.com.au

Cellar List August 21

 

Cellar List August 21

Menu Dinner 822

 

Thursday 19th August 2021

The Hydrant Food Hall

Canapes

Squid ink cracker with white anchovy, tomato & tarragon puree - Fried crumbed halloumi with prosciutto, chives, red radish NV Philippe Fourrier Champagne Blanc de Noirs Brut

Entrée

Mushroom risotto, shaved parmesan & herb oil, served with seasonal vegetables

2015 Patrick Piuze Chablis 1er Cru Butteaux 2009 Feudi di San Gregorio Fiano di Avellino

Mains

Confit duck leg coated with mustard glaze.
served with butternut pumpkin puree & seared pickled Shallot 2009 Littorai Pinot Noir The Haven

2005 Château Clerc Milon
2008 Moss Wood Cabernet Sauvignon Moss Wood Vineyard

Dessert

Chocolate tart with pistachio ice-cream

1997 Smith Woodhouse Porto Vintage

Head Chef: Menu Design by Megumi Ikawa – Prepared by Kamarul Kamaruddin Food Master: Andrew Lewis
Wine Master: Andrew Rowan