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!
Pol Roger Champagne
Ceviche de Saumon
Home-cured fresh Tasmanian Salmon, served with avocado, shallots, chives & baby herbs finished with a spiced citrus dressing & olive oil
Champignons et crevettes
Seared Exmouth Tiger Prawns, served with a creamed mushroom Duxelle, sautéed wild forest mushrooms finished with a light white wine sauce
Épaule d'agneau braisée
Slow braised Amelia Park Lamb shoulder, served with sweet potato & herb puree & a rich lamb jus
Filet de bœuf
Tender Grainfed Butterfield Fillet of Beef, served with gratin potatoes, fresh aspargus & a Bordeaulaise sauce
2010 Cabernet Sauvignon "Heather Jean"
Assiette de fromage
A selection of Woodlands museum wines
Coffee & petit fours