| President: Brian Topp | |||
|---|---|---|---|
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Beefmaster: Chris Fitzgerald / Godfrey Spiteri |
Winemaster: Kevin McLaren | ||
| Menu / Wines | |||
| Pre-Lunch Drinks and Savouries | |||
| Wolf Blass Gold Label Vintage Pinot Noir Chardonnay | $16.95 | ||
| Entrée | |||
|
Scallops wrapped in speck, served on Black Russian tomatoes With fennel vinaigrette |
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| * 1999 McWilliams Mount Pleasant Elizabeth Semillon | $12.00 | ||
| 2008 Ingoldby McLaren Vale Chardonnay | $13.30 | ||
| 2008 Blue Pyrenees Chardonnay | $14.25 | ||
| Main Course | |||
|
Eyefillet of beef in a horseradish and mustard crust, with mushroom terrine and Fondant potato |
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| * 1998 Seppelt Dorrien Vineyard Cabernet Sauvignon | $35.60 | ||
| * 1998 Penfolds Bin 407 Cabernet Sauvignon | $18.24 | ||
| Dessert | |||
| Peach Melba | |||
| * 1996 Angove's Premium Port | $ 9.50 | ||
| * 1995 Seppeltsfield Show Vintage Touriga Port | $ 9.20 | ||
| 19 Members/Guests | |||
| * Club cellar wines | |||