Please find the menu for the dinner below. Following dinner, a selection of museum wines will be opened.
If you would like to attend, please do not hesitate. We look forward to seeing you there!
Hors d'oeuvres
Pol Roger Champagne
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Ceviche de Saumon
Home-cured fresh Tasmanian Salmon, served with avocado, shallots, chives & baby herbs finished with a spiced citrus dressing & olive oil
Chardonnay 2012
Chardonnay 2009
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Champignons et crevettes
Seared Exmouth Tiger Prawns, served with a creamed mushroom Duxelle, sautéed wild forest mushrooms finished with a light white wine sauce
2011 'Chloe'
2007 'Chloe'
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Épaule d'agneau braisée
Slow braised Amelia Park Lamb shoulder, served with sweet potato & herb puree & a rich lamb jus
2010 'Margaret'
2008 'Margaret'
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Filet de bœuf
Tender Grainfed Butterfield Fillet of Beef, served with gratin potatoes, fresh aspargus & a Bordeaulaise sauce
2010 Cabernet Sauvignon "Heather Jean"
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Assiette de fromage
Gruyere, Brie
A selection of Woodlands museum wines
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Coffee & petit fours