Premium wine and gourmet plates, presented by Di Ray and David Jones.
Canapes include pan seared scallop with cauli-white choc puree, pork rillette, Okinanwan shortbread, leek, bread and butter. Entree include duck pithivier, orange caramel, black rice. The main served will be five-Spice goat Osso-Bucco, turnip cake, greens and dessert include chocolate delice, vanilla bean ice-cream,
macerated cherry
Matched wines include David Kienwen vintage blanc de blancs 2017, David K. Jones Coghills Creek 2013 Pinot Noir, Dalwhinnie Moonambel 2003 Pinot Noir, David K. Jones 2018 Sangiovese Cabernet, Dalwhinnie Single Vineyard 2012 Pinnacle Shiraz, David K. Jones 2013 Dolce Rosso.
