Saturday, 20th March 2004
6:00 PM AGM @ 2nd FLOOR, THE PAN-PACIFIC HOTEL
8:30 PM – APÉRITIF
9:00 PM – DINNER
Lounge Suit

Apéritif
Ruinart Blanc de Blancs NV Champagne

Menu
Scottish Salmon Gravlax & Tartar of Crayfish
Marinated Scottish Salmon with Mandarin, Pineapple & Chardonnay
topped with South Australian Crayfish tartar garnished with Champagne Jelly
Ruinart Blanc de Blancs NV ChampagneFoie Gras Parcel with Goat's Cheese
Filo parcel layered with Foie Gras, Duck Rillette and marinated
Goat's cheese with Port wine reduction tar served on yellow frisée garnished with a
Raspberry and Pink Peppercorn sauce
Clarendon Hills Syrah Moritz Vineyard 2002Risotto with Wild Mushrooms
Arborio rice sautéed with an assortment of Forest and Field marinated mushrooms
splashed with a rich red wine and topped with char grilled and roasted Quail Breast in rosemary
Clarendon Hills Syrah Piggott Range 2002Rack of Lamb
Tender piece of Lamb Rack char grilled and baked till pink, served on wilted spinach
and wild boar polenta topped with a smooth rich dark chocolate sauce
Clarendon Hills Old Vines Romas Vineyard 2002
Clarendon Hills Old Vines Kangarilla Vineyard 2002Venison Marsala
Young Loin of Venison lightly floured and seared in clarified butter sauce
with Marsala wine, served with Muscatel grapes laid on a bed of Parsnip and potato
mash and Fava beans ragout
Clarendon Hills Astralis 1995
Clarendon Hills Astralis 2002Dessert
Homemade Chocolate Ricotta Cake
Warre's Vintage Port 1985