| President: Jack Klok | |||
|---|---|---|---|
| Beefmaster: Chris Fitzgerald | Winemaster: Greg Brown | ||
| Menu / Wines | |||
| Pre-Lunch Drinks | |||
| Fantinel Prosecco Brut Extra Dry NV Tauriano Spilimberg Italy | $18.50 | ||
| Primo Piatto Da Condividere | |||
| Antipasto Nostrano A selection of homemade delicacies, pickled vegetables, frittata, cured meats, seafood |
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| * 2005 Gulf Station Chardonnay Yarra Valley De Bortoli | $6.75 | ||
| * 2006 Alma Schild Reserve Chardonnay Barossa Schild Estate | $11.33 | ||
| Secondo Piatto | |||
| Veal Ossobuco Veal ossobuco braised in white wine, lemon zest, thyme and vegetables served with parmesan risotto |
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| * 1994 Chateau Tahbilk Cabernet Sauvignon Nagambie | $17.50 | ||
| * 1995 Stanton & Killeen Cabernet Sauvignon Rutherglen | $14.50 | ||
| Dolce | |||
| Rhubarb crème brûlée with an almond tuile | |||
| * 2008 Catalina Ridge Late Picked Botrytis Chardonnay Coonawarra | $15.99 | ||
| * 1999 Auldstone Late Bottled Vintage Port | $34.00 | ||
| CaffÉ | |||
| 15 Members/Guests | |||
| * Club cellar wines | |||