| President: Jack Klok | |||
|---|---|---|---|
| Beefmaster: Chris Fitzgerald | Winemaster: Greg Brown | ||
| Menu / Wines | |||
| * Club cellar wines | |||
| On arrival | |||
| Bent Creek Vinyards Nero Sparkling Shiraz | $18.00 | ||
| ENTRÉE | |||
| Antipasto – A selection of cured meats, salads, seafood, vegetables, and cheese for the table | |||
| * 2004 Tahbilk Marsanne | $8.70 | ||
| * 2005 De Bortoli Yarra Valley Gulf Station Chardonnay | $6.75 | ||
| MAIN | |||
| 350g rib eye on the bone, Nicola potato mash, red wine jus, served with shoestring fries and a crip green salad | |||
| * 1994 Brown Brothers King Valley Politini’s Cabernet Sauvignon | $16.90 | ||
| * 1995 Brown Brothers King Valley Dinning's Shiraz | $16.20 | ||
| * 1996 Chateau Tahbilk Shiraz | $12.55 | ||
| DESSERT | |||
| A platter of local and imported cheeses with quince paste, muscatels and lavosh | |||
| * Peter Lehman of the Barossa The King Vintage Port | $21.00 | ||
| Tea or Coffee | |||
| 11 Members/Guests | |||