| President: Brian Topp | |||
|---|---|---|---|
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Beefmaster: Chris Fitzgerald / Godfrey Spiteri |
Winemaster: Kevin McLaren | ||
| Menu / Wines | |||
| Pre-Lunch Drinks | |||
| Carpenè Malvolti Prosecco de Conegliano | $19.99 | ||
| PRIMO | |||
| Canadian scallop and chorizo risotto | |||
| * 2006 Lindemans Reserve Hunter Valley Chardonnay | $12.99 | ||
| * 2006 Mitchelton Blackwood Park Riesling | $10.20 | ||
| SECONDO | |||
| Veal rib eye cotoletta with a cabbage salad | |||
| CONTORNI | |||
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Fried potato with garlic and rosemary; Salad of rocket, parmesan shavings, balsamic vinegar and extra virgin olive oil |
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| * 2002 "The Growers" Barossa Valley Shiraz | $13.00 | ||
| * 1996 Orlando St Hugo Coonawarra Cabernet Sauvignon | $24.95 | ||
| DOLCÉ | |||
| Vanilla bean panna cotta served with poached spiced quince | |||
| * 1995 Peter Lehman "The King" Vintage Port | $21.00 | ||
| * Yalumba Antique Tawny Port | $15.70 | ||
| CAFFÉ & Cheese platter | |||
| 16 Members/Guests | |||
| * Club cellar wines | |||