Duck & Pinot Long Lunch

Starting on 07 May 2017 12:00:00
 
== FULLY BOOKED, WAITLIST ONLY ==
 
 
Celebrate this gastronomic pairing with a sumptuous lunch crafted by Chef Ian McInnes.

The menu:

Canapé
Sesame Duck Balls, Char Sui, Pickled Ginger
NV Jansz Sparkling Rose, Tasmania
 
Entrée
Smoked Duck Breast Salad, Viet Mint, Thai Basil, Palm Sugar & Red Curry Dressing, Cashews
2015 Domaine  de la Metairie d’Alon Pinot Noir Rose, Aude Valley France
2015 Shadowfax Pinot Noir – Geelong
 
Main
Master stock Duck Leg, Yam Purée, Tatsoi Leaves, Star Anise Jus, Shitake Mushrooms
2015 Nanny Goat Pinot Noir, Central Otago New Zealand
2014 Domaine Mongeard – Mugneret Les Dames Huguettes Bourgogne Hautes Cotes de Nuits, Burgundy France
 
Dessert
Gourmet Mini Dessert Platter
2015 De Iuliis Late Picked Semillon – Hunter Valley     
 
 
Event details
Date:   Sunday 7 May
Time:  12 for 12.30pm
Venue: Carabella Room
Cost: $85 for canapés, three courses and wines.
 
 
 
 
 
Please RSVP via the "JOIN" button above.
 
NB This event is open only to RSYS Members and their guests.