| President: Jack Klok | ||
|---|---|---|
| Beefmaster: Chris Fitzgerald | Winemaster: Jim Freebairn | |
| Menu / Wines | ||
| Pre-Lunch Drinks | ||
| Grant Burge Brut Pino Noir / Chardonnay méthode traditionelle | $17.70 | |
| ENTRÉE | ||
| coquille St Jacques ... scallops on creamy leeks with a sauce beurre blanc or soufflé de fromage ... warm cheese soufflé with a veloute of pumpkin |
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| 2010 McWilliam's Mount Pleasant Elizabeth Semillon Hunter Valley | $11.95 | |
| * 2000 McWilliam's Mount Pleasant Elizabeth Semillon Hunter Valley | $11.95 | |
| MAIN Course | ||
| confit de canard à l'orange ... duck leg confit served with an orange and Grand Marnier sauce |
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| * 2006 Caldermeade Station Shiraz (Ken Barker) | donated | |
| * 2007 Craggy Range Gimblett Gravels Merlot Hawkes Bay New Zealand | $29.00 | |
| Dessert | ||
| crème brulée ... traditional creme brulée or tarte au citron ... lemon tart |
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| * 1990 Kay Bros Amery McLaren Vale Vintage Port (club bottling) | $5.00 | |
| CaffÉ | ||
| 17 Members/Guests | ||
| * Club cellar wines | ||