| President: Chris Fitzgerald | |||
|---|---|---|---|
| Beefmaster: Garth Willey | Winemaster: Jim Freebairn | ||
| Menu / Wines | |||
| * Club cellar wines | |||
| On arrival | |||
| Cocktail Platter: - Assorted Sushi Rolls | |||
| Seppelt Salinger Vintage Cuvée Assemblage Premiere | $23.75 | ||
| ENTRÉE | |||
| Oak Smoked Salmon Tart, Yarra Valley Caviar and Piquillo Pepper Paint | |||
| 2011 Tahbilk Marsanne Nagambie | $10.90 | ||
| 2007 Tahbilk Marsanne Nagambie | $17.09 | ||
| MAIN Course | |||
| Char-Grilled Beef Tenderloin, Crushed Chat Potato Cake, Wild Mushroom Ragu & Porcini Powder | |||
| * Baileys of Glenrowan 1997 Shiraz | $10.50 | ||
| * Baileys of Glenrowan 1998 Shiraz | $15.00 | ||
| DESSERT | |||
| Warm Sticky Date Pudding & Vanilla Bean Ice-Cream | |||
| 1999 Peter Lehmann The King Vintage Port Barossa Valley | $20.90 | ||
| Tea / Coffee | |||
| 14 Members/Guests | $74.21 per head | ||