Chefs Menu

December 2018

Aperitif Suggestions

Blush – pampelle, rosé, elderflower, soda 16

Aperol Sour – aperol, lemon, egg white, sugar 18

Parsnip, crispy prosciutto, pickled walnut, tamari caramel (gf)(df)

2017 Dal Zotto, ‘Col Fondo’ Prosecco, King Valley, VIC

Kingfish crudo, apple mignonette, lime & coconut puree (gf) (df)
2018 Mac Forbes ‘RS17’ Riesling, Strathbogie Ranges, VIC

Rannoch farm quail, cotechino, peas, sweetcorn (gf)

2017 Mon Tout Chardonnay, Margaret River, WA

Slow roasted pork, charred onion, carrot fondant, shallot chimichurri (gf)(nf)
NV Payten & Jones ‘Leucanoe’ Sangiovese, VIC

or

Black market mb7+ tri tip, seasonal greens (gf)(df)

(additional 52 per couple)
2015 Te Mata ‘Awatea’ Cabernet Merlot, Hawkes Bay, NZ

Mango and passionfruit cheesecake, coconut sable (v)(gf)

10 year old Dutschke Liquid Amber Tokay, Barossa Valley,

Food 89 Wine Pairing 60