Tasmanian Long Lunch
The finest produce and wines from Tasmania, as presented by Chef Ian McInnes.
St Helen's Pacific Oyster, Tasmanian Salmon Roe, Wakame, Ponzu
Sud Polaire Antarctic Gin Cured Tasmanian Ocean Trout, Finger Lime, Crème Fraiche, Dill Oil
Slow Braised Cape Grim Beef Short Rib, Honey & Orange, St Claire Gruyere Potato Purée, Caramelized Eschallot, Asparagus
Gourmet Dessert Platter
NV Josef Chromy Sparkling
2017 Holm Oak Riesling
2017 Derwent Estate Pinot Gris
2016 Dalrymple Pinot Noir
2012 Bream Creek Cabernet Merlot
2016 Frogmore Creek Iced Riesling
Date: Sunday 6 May
Time: 12 for 12.30pm
Venue: Carabella Room
Cost: $89 for three courses and wines.
NB This event is open only to RSYS Members and their guests.