Aged Wagyu bresaola with pickled pear, horseradish, beetroot puree and brioche crumbs
Matched with Dal Zotto Pucino Prosecco NV, King Valley, VIC
Surf and turf - Smoked hock based, green pea soup with flaked crab meat and fresh ricotta dumplings
Matched with Jim Barry Riesling, Clare Valley, SA
Grilled King George Whiting with slow cooked summer vegetables, roasted cauliflower puree and cold pressed Sicilian EVOO
Matched with T'Gallant Pinot Grigio 2017, Mornington, VIC
Mango sorbet, gold leaf and French champagne
Slow cooked 3 pointer lamb rack, pistachio and lemon myrtle crusted, served with roasted fennel puree, broad beans and saffron braised artichoke hearts
Matched with Wild Duck Shiraz, Heathcote, VIC
Toasted brioche with cloth bound Milawa brie, artisan honey and thyme
Matched with Punt Road Pinot Noir, Yarra Valley, VIC
Dark chocolate Pannacotta, freeze dried blood orange, gold nuggets and espresso mascarpone mousse
Matched with De Bortoli Noble One Semillon, Yarra Valley, VIC
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