| President: Brian Topp | |||
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Beefmaster: Godfrey Spiteri / Chris Fitzgerald |
Winemaster: Kevin McLaren | ||
| Menu / Wines | |||
| Pre-Lunch Drinks | |||
| 2006 Blue Pyrenees Vintage Brut | $19.95 | ||
| PRIMI PIATTI DA CONDIVIDERE | |||
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SOUFFLÉ AL PORRO E LIMONE CON GAMBERONI Leek and lemon baked soufflé served with tiger prawns and brandy bisque sauce |
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| 2009 Bridgewater Mill Adelaide Hills Sauvignon Blanc | $12.90 | ||
| 2008 Ingolby McLaren Vale Chardonnay | $12.30 | ||
| SECONDI PIATTI A SCELTA | |||
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CODA DI BUE COI GNOCCHI ALLA PATATA DOLCE Braised oxtail cooked in red wine and small Sicilian capers, served with spinach semolina |
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| * 2002 Seppelts Chalambar Shiraz | $17.57 | ||
| * 1997 Baileys Glenrowan Shiraz | $10.50 | ||
| * 1992 Chateau Tahbilk Cabernet Sauvignon | $15.95 | ||
| * 2004 Preece Cabernet Sauvignon | $8.25 | ||
| DOLCI A SCELTA | |||
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BUDINO DI CIOCCOLATO
Chocolate pudding with a pear and rhubarb, garnished with a ricotta and cinnamon ice cream |
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| * d'Arenberg McLaren Vale White Muscat of Alexandria | $9.00 | ||
| CAFFÉ | |||
| 17 Members/Guests | |||
| * Club cellar wines | |||