| President: Lloyd McDermott | |||
|---|---|---|---|
| Beefmaster: Jill Freebairn | Winemaster: Jim Freebairn | ||
| Menu / Wines | |||
| * Club cellar wines | |||
| On arrival | |||
| Brancott Estate Brut Cuvée Chardonnay Pinot Noir New Zealand | $14.00 | ||
| ENTRÉE | |||
| Cured Atlantic Salmon and Roquette | |||
| * 2002 Tahbilk Marsanne Nagambie | $7.95 | ||
| * 2006 Tahbilk Marsanne Nagambie | $10.40 | ||
| MAIN | |||
| Crispy Skin Duck Breast with duck and mushroom tart Carrot and celeriac purée and five spice duck jus |
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| * 2004 Kayinga Vineyard Shiraz/Cabernet (Gift from Michael Stanley - member 25/2/2003 to 24/7/2007) |
$0.00 | ||
| * Caldermeade Station Shiraz (Gift from Ken Barker - member 22/3/2005 to 24/3/2012) |
$0.00 | ||
| Cheese | |||
| Delice de Bourgogne (Brie) and Pyngana Cheddar Cheese with quince paste walnut and raisin bread |
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| * 1999 Auldstone Late Bottled Vintage Port Glenrowan | $34.00 | ||
| Tea / Coffee | |||
| 15 Members/Guests | $65 per head | ||