Est- Tasting Menu

Question 1

1- spanner crab, apple, avocado, cucumber, lime, crème fraiche, sorrel

Answer 1

2004 DP

Question 2

2- duck foie gras, strawberries, oats, chamomile, fennel, long pepper, brioche

OR

scampi tartare, oscietra caviar, roast chicken dashi, fried leek, chive oil (supplement 30)

Answer 2

2013 Jean Luc Mader, Gew, Alsace

OR

2010 Domaine des Baumard ‘Clos de Saint Yves’, Savennieres

Question 3

3- moreton bay bug tail, baby fennel, black garlic, celtuce, brown butter, bisque

Answer 3

2004 Bannockburn, Chard, Geelong, Vic

Question 4

4- murray cod fillet, shaved abalone, snow peas, black fungi, ginger - green shallot vinaigrette

Answer 4

2013 Sutton Grange, Fiano, Bendigo, Vic

Question 5

5- milk fed lamb loin and belly, grilled leek, pickled shallot, eggplant, mustard, miso, mint oil

OR

duck breast, beetroot, radicchio boudin oir, hazelnut, ice plant

Answer 5

2008 Crawford River, CS, Henty, Vic

OR

2014 mac forbes pinot noir, yarra junction, yarra valley

Question 6

7- coconut sorbet, black sesame, passionfruit curd, pineapple, coconut caramel, tarragon

OR

chocolate tart, roasted barley custard, miso-milk sorbet, chocolate caramel, malt

Answer 6

2011 Chat Pierre-Bise, Coteaux du Layon

OR

1994 Seppesield Para Tawny, Barossa Valley, SA

Question 7

What is the first wine of the tasting menu? What does it get paired with?

Answer 7

2004 DP

Paired with: spanner crab, apple, avo, cucmber, lime, crème fraiche, sorrel

Question 8

What are the options for the second course of the tasting menu? What wines get paired with each?

Answer 8

Duck foie gras, strawberries, oats, chamomile, fennel, long pepper, brioche
-Paired with: 2013 JL Mader Gew

OR

Scampi tartare, oscietra caviar, roast chicken dashi, fried leak, chive oil
-Paired with: 2010 Baumard ‘Clos de Saint Yves’ Savenn

Question 9

What is the third course of the tasting menu? What is it paired with?

Answer 9

Moreton bay bug tail, baby fennel, black garlic, celtuce, brown butter, bisque
-Paired with: 2004 Bannockburn chard

Question 10

What is the fourth course of the tasting menu? What is it paired with?

Answer 10

Murray cod fillet, shaved abalone, snow peas, black fungi, ginger, green shallot vinaigrette
-Paired with: 2013 Sutton Grange, Fiano

Question 11

What are the options for the fifth course of the tasting menu? What is each paired with?

Answer 11

Milk fed lamb loin and belly, grilled leek, pickled shallot, eggplant, mustard, miso, mint oil
-Paired with: 2008 Crawford River, CS

OR

Duck breast, beetroot, radicchio, boudin noir, hazelnut, ice plant
-Paired with: 2014 mac forbes pinot noir, yarra junction, yarra valley

Question 12

What are the dessert options? What is paired with each?

Answer 12

Coconut sorbet, black sesame, passionfruit curd, pineapple, coconut, caramel, tarragon
-Paired with: 2012 JJ prum graacher himelreich auslese Riesling mosel Germany

OR

Chocolate tart, roasted barley custard, miso-milk sorvet, chocolate caramel, malt
-Paired with: 1994 Seppesfield Para Tawny