Vintage Release Dinner Menus

Sails on the Bay
Charles Melton Vintage Release
10th September, 2009
15 Elwood Foreshore, Foreshore
$125p.p




Balsamic & soy seared Tuna, guacamole relish, beetroot syrup
2009 Rose of Virginia



Loin of rabbit w/ pancetta, leek & chestnut stuffing,
celeriac fondant, tarragon jus
2006 Father in Law Shiraz



Lamb loin, goats cheese mash, sumac dusted fetta,
capsicum & olive roulade, roast tomato & basil jus
2007 Cabernet & 2007 Nine popes



Beef Eye fillet, dauphinoise potato,
sweet potato & blue cheese tart, shallot & red wine jus
2007 Voices of Angels Shiraz & 2007 Grains of Paradise Shiraz



Warm pear & ginger cake, caramel sauce, pear puree,
honey parfait
Sotto di ferro

Charles Melton Degustation
Vintage Release 22 Sept 2009
$125p.p
liquorish bistro + bar
2/140 Oxford street, Bulimba


Grilled Mooloolaba Prawn w/- tomato & horseradish dipping sauce
2009 Rose of Virginia

Pork cheek w/- spiced celeriac & apple puree & candied chilli jam
2006 Father In Law Shiraz & 07 Kirche Shiraz

Lamb cutlet w/- elderberry reduction
2007 Cabernet & 2007 Nine Popes

Confit duck w/- white bean & chorizo cassoulet
2007 Voices of Angels & 2007 Grains of Paradise

Bitter chocolate tort w/- raspberry compote & double cream
NV Sotto Di Ferro

Charles Melton Vintage Release
@ Bird Cow Fish
Wednesday September 30, 2009.
500 Crown Street Surrey Hills


$140.00 per person


Yabbie Tart- a nobbly rustic tart with Kangaroo Island yabbies and braised leeks
2009 Rose of Virginia

Goose Rillettes with sourdough bruschetta
2006 Father In Law Shiraz and 2007 Kirche Shiraz

Roast Suckling Pig with Verjuice soaked prunes and roasted apples
2007 Cabernet and 2007 Nine Popes

Lamb Cassoulet
2007 Voices of Angels and 2007 Grains of Paradise

Dried Angaston apricot and almond tart
NV Sotto Di Ferro

Bistro Felix

Tuesday 13th of October
$125p.p

Canapes

Chicken Gallentine

Seared duck breast, mushroom parfait
rye toast

House smoked gouda tortellini and jamon

Entrée #1

Carpaccio White Rock Veal with honey soused tomato, herbs, and Meredith goats feta.


Entree #2

Wild boar and blueberry sausage with carrot puree.


Main Course


Harvey beef eye fillet, its own glaze, liquorish slick, marrowbone.


Dessert

Creme caramel with date, brownie, kumquat and almond salpicon

Menu attached