Nital Beefsteak and Burgundy Club
Lunch
Libertine Restaurant
500 Victoria St North Melbourne
Tuesday, 28th July 2009
| President: Brian Topp | |||
|---|---|---|---|
| Beefmaster: Brian Topp for Jack Klok | Winemaster: Jim Freebairn | ||
| Menu / Wines | |||
| Pre-Lunch Drinks | |||
| Jansz Tasmania Premium NV Cuvée | $21.62 | ||
| ENTRÉE | |||
| Roquefort soufflé, roasted pear & walnut beurre noisette | |||
| * 2000 St. Huberts Chardonnay Yarra Valley | $13.65 | ||
| * 1999 Heggies Riesling Eden Valley | $ 12.95 | ||
| * 2007 Adelaide Hills Sauvignon Blanc | $ 8.37 | ||
| * 1998 Chateau Tahbilk Viognier | $ 9.85 | ||
| * 1997 Chateau Tahbilk Marsanne | $ 9.00 | ||
| MAIN | |||
| Aged, grass-fed fillet de boeuf forestière & a veal kidney pie | |||
| * 2002 d’Arenberg “Three Soils” Grenache - Sand On Clay | $16.67 | ||
| * 2002 d’Arenberg “Three Soils” Grenache - Deep Sand | $16.67 | ||
| * 2002 d’Arenberg “Three Soils” Grenache - Loam | $16.67 | ||
| FROMAGES | |||
|
A selection of French and European cheeses
for the table to share |
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| 1996 Peter Lehmann “The King” Touriga Nacionale, Shiraz, Cabernet Sauvignon VP | $20.90 | ||
| Coffee | |||
|
Coffee by Joshua Bailey Tea by Larsen and Thompson Libertine petit fours |
|||
| 18 Members/Guests | Cuisine: $70.00 | ||
| * Club cellar wines | |||
View the photos from the day
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