| President: Lloyd McDermott | ||
|---|---|---|
| Beefmaster: Chris Fitzgerald | Winemaster: Greg Brown | |
| Menu / Wines | ||
| * Club cellar wines | ||
| On arrival | ||
| Gratien & Meyer Brut Crémant de Loire | $21.99 | |
| Amuse bouche | ||
| ENTRÉE | ||
| Assiette de charcuterie | ||
| *2005 Yarra Valley Gulf Station Chardonnay | $6.75 | |
| *2005 Knappstein Clare Valley Chardonnay | $6.25 | |
| MAIN | ||
| Ox cheek Bourguignon | ||
| *1994 Chateau Tahbilk Cabernet Sauvignon | $17.50 | |
| *1996 Orlando St Hugo Coonawarra Cabernet Sauvignon | $24.95 | |
| *1997 Boston Bay Wines Eyre Peninsula Cabernet Sauvignon | $15.95 | |
| Desert | ||
| Selection of local & European cheesses | ||
| Coffee | ||
| *1990 Kay Bros Amery McLaren Vale Club Bottling Port | $5.50 | |
| 14 Members/Guests | Cuisine: $76.00 | |