| President: Brian Topp | |||
|---|---|---|---|
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Beefmaster: Godfrey Spiteri / Chris Fitzgerald |
Winemaster: Kevin McLaren | ||
| Menu / Wines | |||
| Pre-Lunch Drinks | |||
| 2008 Taltarni Premium Vintage Brut | $19.99 | ||
| Entrée | |||
| Calamari Fritti Salad | |||
| * 2002 Richmond Grove Watervale Riesling | $12.90 | ||
| * 2004 Tahbilk Marsanne | $ 8.70 | ||
| Main Course | |||
|
Rib Eye Steak with potato mash and seasonal veggies choice of sauces Peppercorn, mushroom, red wine jus, chilli jam horseradish, garlic butter nad bearnaise butter |
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| * 2000 Stanton & Killeen Jack's Block Shiraz | $23.85 | ||
| * 1998 St Hugo Coonawarra Cabernet Sauvignon | $25.64 | ||
| Dessert | |||
| Sticky Date Pudding with ice cream | |||
| * 1990 Kay Bros Amery McLaren Vale (club bottling) | $ 3.00 | ||
| * 1995 Seppelts Show Vintage Touriga | $ 9.20 | ||
| Penfolds Bluestone Grand Tawny Port | donated | ||
| 15 Members/Guests | |||
| * Club cellar wines | |||