| President: Jack Klok | |||
|---|---|---|---|
| Beefmaster: Chris Fitzgerald | Winemaster: Greg Brown | ||
| Menu / Wines | |||
| Pre-Lunch Drinks | |||
| Sigura Viudas Brut Reserve | $10.00 | ||
| ENTRÉE | |||
| Queensland prawns squid ink, fennel & chard | |||
| 2009 Wood Park King Valley Pinot Gris | $13.39 | ||
| 2010 Pizzini King Valley Pinot Grigio | $17.49 | ||
| Main | |||
| Black Angus Beef in spiced red wine truffled potato cream & olive tapenade | |||
| 2006 Bloodstone McLaren Vale Tempranillo | $18.99 | ||
| 2006 Fleurieu Kangarilla Road Primitivo | $19.59 | ||
| Desert | |||
| Vin Santo pannacotta macerated figs & apricots with biscuit ice cream | |||
| Seppeltsfield Barossa Valley Cellar No 7 Tawny | $16.79 | ||
| Seppeltsfield Rutherglen Cellar No 8 Muscat | $16.79 | ||
| Coffee or Tea | |||
| 15 Members/Guests | |||
| * Club cellar wines | |||