Date: Thursday 28th May 2009
Venue: Butchers Grill, 141 Bourke St, Melbourne
Time: from 6.30pm
Includes: Cocktail on arrival, 7 courses with matching Grant Burge wine, guest speakers , souvenir gift bags
Price: $98 per person
(full payment required in advance to secure your booking)
Bookings: CLOSED
DEGUSTATION MENU
First Plate
Course 1- Seared scallops with crisp pork belly, spiced sticky apricot glaze
Wine - 2007 Grant Burge ‘Summers’ Chardonnay
Second Plate
Course 2 - Balkan skinless sausages; capsicum relish
Course 3 - Braised kangaroo and pine nut in pastry; mint yoghurt
Wine - 2007 Grant Burge ‘Hillcot’ Merlot
Third Plate
Course 4 - Grilled venison with a wild berry cognac sauce; herbed polenta
Course 5 - Grilled lamb duo of mini skewers and lamb cutlet; port & confit garlic reduction
Wine - 2006 Grant Burge ‘Cameron Vale’ Cabernet Sauvignon
Fourth Plate
Sour apple & mint crush
Fifth Plate
Course 6 - Black Angus beef medallion wrapped in prosciutto; caramelised shallot glaze
Wine - 2006 Grant Burge ‘Filsell’ Shiraz
Sixth Plate
Course 7 - Chocolate marquis, almond nougat semifreddo and cheese tasters
Wine - 2008 Grant Burge Moscato
SPECIAL GUESTS
Craig Stansborough
Senior Winemaker, Grant Burge Wines
Born in Gawler, on the edge of the Barossa Valley, Craig grew up with the wine industry around him. He started as Cellarhand with B Seppelt & Son in 1983, firstly at Chateau Tanunda and then later at Seppeltsfield.
Craig joined Grant Burge Wines in 1993 as Cellar Manager moved up to Senior Winemaker in 1997.
Craig believes his greatest skill is in blending – in being able to recognize the varying qualities in each individual parcel of wine and then successfully meeting the challenge of creating the best combination. “However, the more I taste and learn about wine, the less I feel I know. That’s what keeps my drive and passion for wine. Like most winemakers I believe I’m still to make my best wine,” he says.
Find out more about Craig
|
|
Vito Munafo
Managing Director, Chef's Choice Meats
Vito’s experience in the meat industry is well rounded, from Production to Sales and Marketing in both Domestic and Export food service markets. He has been involved in the inception and management of various food service businesses and meat brands, such as Certified Australian Angus Beef, Wagyu, Mt Leura Lamb & Veal and Otway Pork. |
|
|
