French Wine & Food Degustation Dinner
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- Foie Gras Seared
(on sourdough toast with duck jus) - Wine: Larmandier Bernier
(Biodynamic Champagne) N/V
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- Huon Valley Honey Brown Mushrooms
baked with Highland Goat Chevrets - Wine: Gerard Boulay Sancerre ’06
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- Pomegranate Molasses Marinated Quail
Pistachio Pesto - Wine: Moreau Chablis 1er Cru ’06
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- Slow Roasted Lamb in Pinot Noir
- Wine: Chambolle Musigny ’04
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- Traditional Cassoulet
- Wine: Vacqueyras ’05 Pierre Amandieu
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- Munster
honey drizzled - Wine: Dr Loosen Auslese Riesling
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- Deloraine Black Truffle Ice-cream
- Wine: Chateau Rieussec ’04
OTHER MENUS
Spanish Degustation – October 2011
Bastille Day Degustation – July 2011
Tasmanian TWS 2011 Degustation – May 2011
Bastille Day Degustation – July 2010
Tasmanian Wine & Food – May 2010
Middle Eastern cuisine and World Wine – October 2009
Tasmanian Wine & Food – July 2009
Spanish Wine & Food – March 2009
Italian Wine & Food – October 2008
Register
Contact us today to register for the next Degustation Dinner. Don’t miss out – the number of participants is limited to the space available.
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