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Gartelmann Wines Pty ltd

Red Meat and Red Wine, what can be better in Winter? Chef Matt Dillow from the Deck Café will be pairing some of his finest Meat creations with some of our best Red wines.

Cauliflower and speck soup shot

Sparkling Shiraz on arrival 

Serrano Jamon, arancini and truffled parmesan foam

Veronica Rose

Herb seared Wallaby, goats’ cheese souffle, beetroot relish

Wilhelm and Jesse Shiraz

Duck confit, lentil fricassee, parsnip puree

Phillip Alexander - Bordeaux Blend

Braised lamb back shoulder, herb gnocchi, olive tapenade, blistered cherry tomatoes

Jonathan Cabernet

Red wine poached eye fillet with duck fat confit potato galette, roasted baby carrots and red wine jus

Petit Verdot

Chocolate Vintage Port black forest cake

Finish with Jorg’s VP

Members $85 per person and Non-Members $100

Please email or Ph (02) 4930 7113 for bookings.

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