| President: Lloyd McDermott | |||
|---|---|---|---|
| Beefmaster: Jill Freebairn | Winemaster: Jim Freebairn | ||
| Menu / Wines | |||
| * Club cellar wines | |||
| On arrival | |||
| 2011 Moppity Lock and Key Chardonnay Pinot Noir Tumbarumba | $13.00 | ||
| ENTRÉE | |||
| Citrus cured kingfish with grapefruit, cucumber, yuzu and sea blight | |||
| * 2006 Lindeman’s Reserve Hunter Valley Semillon | $12.99 | ||
| * 2006 Lindeman’s Reserve Hunter Valley Chardonnay | $12.99 | ||
| MAIN Course | |||
Flat iron steak with potato mash, brussel sprouts and bacon Side Dish : Rosemary potatoes |
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| *1998 Baileys of Glenrowan Shiraz | $15.00 | ||
| *2003 Baileys of Glenrowan 1920s Block Shiraz | $20.15 | ||
| DESSERT | |||
| Cheeseboard with Chabert Loeur de Savole and Tarwin Blue (Tarwin Blue - soft, smooth textured blue cheese that develops a slightly earthy flavour as it matures Chabert Loeur de Savole - France hard cow's milk cooked curd cheese with a rustic natural rind that is aged for a minimum of 8 months. The pale yellow pate delivers a dense pliable texture, and a nutty, fruity and sweet caramel like flavour) |
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| *2002 Morris’s Vintage (Port) Rutherglen | $16.00 | ||
| Tea / Coffee | |||
| 14 Members/Guests | $70 per head | ||