| President: Brian Topp | |||
|---|---|---|---|
|
Beefmaster: Godfrey Spiteri / Chris Fitzgerald |
Winemaster: Kevin McLaren | ||
| Menu / Wines | |||
| * Club cellar wines | |||
| On arrival | |||
| Brown Bros. Pinot Chardonnay, Pinot Meuniere | $17.80 | ||
| ENTRÉE | |||
| Charcuterie selection - house made terrine & rillettes, cured meats & pickled vegetables | |||
| * 1998 Tahbilk “1927 Vines” Marsanne | $31.45 | ||
| * 2007 Unlabelled Adelaide Hills Sauvignon Blanc | $8.37 | ||
| MAIN | |||
| Char Grilled 300grams "1824" Porterhouse | |||
| * 1994 Tahbilk Cabernet Sauvignon | $17.50 | ||
| * 2002 Anderson Rutherglen Durif | $25.00 | ||
| DESSERT | |||
| Selection of Australian and imported cheeses with muscatels, quince paste and crackers | |||
| * 1990 Kays Amery McLaren Vale Vintage Port | $ 3.00 | ||
| Tea or Coffee | |||
| 18 Members/Guests | |||