| President: Chris Fitzgerald | |||
|---|---|---|---|
| Beefmaster: Jill Freebairn | Winemaster: Jim Freebairn | ||
| Menu / Wines | |||
| * Club cellar wines | |||
| On arrival | |||
| Grant Burge Chardonnay Pinot Noir | $18.00 | ||
| ENTRÉE | |||
| Boned and crumbed Victorian sardines, cooked on a flat grill and served with a rocket salad and a side of aioli. | |||
| * 2000 McWilliams Elizabeth Hunter Valley Semillon | $11.95 | ||
| * 2003 McWilliams Elizabeth Hunter Valley Semillon | $12.95 | ||
| MAIN Course | |||
Braised Goat shoulder, prepared in a sauce of fresh tomato, peppercorn bay leaf, onion and white wine. |
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| *2000 Rosemount Mountain Blue Mudgee Shiraz Cabernet Sauvignon (Tasting notes) | $25.12 | ||
| *2002 Seppelt Chalambar Shiraz | $17.57 | ||
| DESSERT | |||
| A selection of Pecorino (Sheep's cheese), Gorgonzola (Cow's milk) and a young Goat's cheese served with grilled focaccia. | |||
| *1995 Peter Lehmann "The King" BIN AD 2016 Shiraz/Nacionale Vintage Port Barossa Valley | $21.00 | ||
| Tea / Coffee | |||
| 12 Members/Guests | $65.00 per head | ||