Thursday 11 October
6:30pm for 7:00pm Dinner
Pinot Gris 2016
Vietnamese char grilled chicken skewers with a peanut chilli dip.
Barrel fermented Sauvignon Blanc 2013
A whitebait no crust quiche, buttered fresh asparagus, with a lemon and dill mayonnaise.
Roasted Pistachio herb crusted pork fillet, with a rich pork Jus, and pumpkin puree.
Pinot Noir 2016
Seared Denver leg of Venison, with a mushroom bread and butter pudding and a venison Jus.
Basket star Riesling 2013
Individual creme caramel with honey, walnut and fig biscotti.
Selection of Dilmah teas and filter coffee available