INTRONISATION AND DINER DANCE GALA ON FRIDAY, 14 OCTOBER 2005

‘COLOURS, FLAVOURS AND LIGHTS’

DINNER MENU

APERTIF & CANAPES

Chardonnay Pinot Noir

ASIAN VARIATION OF DUCK FOIE GRAS

2003 Hazard Hill Semillon Sauvignon Blanc

Summer favourite with soft lime and crisp aroma of lemon and grass.  A delicate white wine with a fresh zesty tropical palate balanced with hints of sweetness

(James Halliday’s 100 best wine)

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YOUNG COCONUT CAPPUCCINO WITH BLACK TRUFFE AND ROSEMARY

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RAINBOW HONEY-GLAZED COD FISH WITH GINGER AND LEMON GRASS

2004 Omrah Sauvignon Blanc

Exotic tropical fruit flavours with hints of fresh crushed herbs.  A crisp wine tempered with a soft minerally taste on the finish

(Gold Medal Winner)

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TRIO OF COLOURS

CHILI  RHUBARB, CHOCOLATE-CARAWAY, ORANGE-CARROT

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WASABI-ROOT CRUSTED BEEF TENDERLOIN

ON MISO SAUCE WITH CRISPY BITTER VEGETABLES AND JAPANESE MUSHROOMS

2000 Voyager Estate Cabernet Sauvignon Merlot

Dense red purple colour with an intense nose of ripe blackberries, blackcurrant &* chocolate aromas.  On the palate, silky oak which is soaked up with berry flavours with a formidable structure, mouth filling tannins and a long finish

OR

OVEN ROASTED FILLET OF LAMB WITH EGGPLANT CAVIAR

SHALLOT-GARLIC CONFIT ON TAMARIND-PORT SAUCE

2000 Voyager Estate Cabernet Sauvignon Merlot

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RED FOREST BERRY COMPOTE

WITH SWEET BLACK OLIVES AND VANILLA BEAN YOGHURT SORBET

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SELECTION OF PRALINES

COFFEE OR TEA