$19.99
Taltarni Sparkling Shiraz
With lovely blackcurrant fruit that’s highlighted with notes of chocolate and spice, this wine shows magnificent depth and persistence. On the palate, the sweetness has married perfectly with robust tannins from the Pyrenees to produce a velvety texture. This wine has the elegance and structure expected from our terroir.
Bread with olive oil.
$16.50
Polish Hill River Riesling
Incredibly fresh and lively with exceptional flavour, some maturity and delicious, tangy fruit. Superb lime citrus, petrol and mineral notes, lemon aromas and floral lift.
$11.25
Clark Estate Pinot Gris
Bright, vibrant aromas of spiced apple and pear juice with fragrant rose petal notes. Powerful flavours of ginger and pear dominate, wrapped up in a lovely full and rich palate with gentle acidity to give a well balanced finish.
Wild Australian prawns sautéed with garlic and cream on rice.
$22.00
Vintara Durif
All of the fruit from our Vintara range is sourced from the low yielding Vintara vineyards. The 2006 Vintara Durif shows rich blackberry fruit flavours balanced with 100% new French and American oak. A wine that is smooth enough to drink now but will appreciate cellaring.
$18.15
Baileys 1920's Block Shiraz
Vines planted by Varley Bailey in 1920 to celebrate 50years of winemaking. Possessing the density of colour and full fruit flavours that can only be attained from vines of such longevity. Cellared 24 years since vintage and has aged magnificently.
Pasture fed eye fillet steak with a red wine sauce on mashed potato and green beans.
$26.99
Yalumba Hand Picked Botrytis Viognier
Pale gold straw colour with slight greenish tinge and pale straw hue. Lifted aromas of ripe apricot and peach with a honey end note. Rich luscious palate flavours of ripe apricot, peach and honey showing excellent flavour concentration. Clean finish with good acidity. Long aftertaste of honey, apricot and peach.
Hot chocolate soufflé served with vanilla bean ice cream.
11 Members/Guests (Attendees)
$80.00 per person
* Club cellar wines
Last updated 5 March, 2019