| President: Lloyd McDermott | |||
|---|---|---|---|
| Beefmaster: Jill Freebairn | Winemaster: Jim Freebairn | ||
| Menu / Wines | |||
| * Club cellar wines | |||
| On arrival | |||
| Canapés | |||
| 2004 Hardy’s Sir James Pinot Noir Chardonnay Yarra Valley, Tasmania and Tumbarumba |
$12.50 | ||
| ENTRÉE | |||
| Blue swimmer crab bisque with a touch of Calvados | |||
| *2001 Orlando Steingarten Riesling Eden Valley | $18.00 | ||
| *2005 Jacob’s Creek Steingarten Riesling Barossa Valley | $20.36 | ||
| MAIN Course | |||
| Eye fillet of beef with roasted mushroom, cauliflower puree and fondant potato | |||
| *2004 Peter Lehmann Stockwell Shiraz Barossa Valley | $22.50 | ||
| *2004 Peter Lehmann Marananga Cabernet Sauvignon Barossa Valley | $22.50 | ||
| DESSERT | |||
| Nital Beefsteak and Burgundy Club 45th birthday flourless orange cake | |||
| *2005 Chateau Fayau Cadillac Sauternes (Semillon) Bordeaux | $29.50 | ||
| *2002 Stanton & Killeen Vintage Port Rutherglen 29% Shiraz, 25% Touriga, 20%Durif, 12% Tinta Barrocca, 12% Tinta Cao, 2% Tinta Roriz. |
$24.30 | ||
| Tea / Coffee | |||
| 42 Members/Guests | $76 per head | ||