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An indulgent menu prepared by the Executive Chef, perfectly paired with Henschke wines. Join the Corks 'N' Forks in November as they host their annual Henschke Black Tie Dinner, and celebrate the crown jewel of the evening, the 'Hill of Roses' Shiraz. 

 Menu

Warm Organic sour dough rolls with Pepe Saya butter

On arrival- amuse

Morton Bay bug ceviche, lemongrass aioli, passionfruit jelly and shiso

Wine - Eleanor’s Cottage Sauvignon Blanc/Semillon blend 2015

First course

Lime infused salmon mi cruit, tonka bean emulsion, peppered hazelnut gremolata, compressed cucumber and Corella pear

Wines - Julius Riesling 2016 and Croft Chardonnay 2015

Palate Cleanser

Beetroot and yoghurt sorbet with cocoa popping candy

Second course

Grain fed short rib, pickled blueberries, sage whipped potatoes, spice plum puree, cavello nero and salted black liquorice caramel glass

Wines - Tappa Pass Shiraz 2015 and Five Shilling s Shiraz/Mataro blend 2016

Cheese

Tasmanian Pyengana cloth bound cheddar, candied eschallots, black pepper lavosh, dandelion leaves and spice blackberry compote

Wine - Hill of Roses Shiraz 2010 

Tea coffee and chocolates


Contact the Events Team on (02) 8273 2322 or eventsadmin@raca.com.au to make your booking now!