• Seven course degustation dinner 
• Matching wines
• Pacific Club Lounge access
• Fireworks display on the Club Lounge terrace with glass of champagne
• Limited spots available
• Menu includes:

First course:
Aged Wagyu bresaola with pickled pear, horseradish, beetroot puree and brioche crumbs
Matched with Dal Zotto Pucino Prosecco NV, King Valley, VIC

Second course: 
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

Third course: 
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

Fourth course: 
Mango sorbet, gold leaf and French champagne

Fifth course: 
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

Sixth course: 
Toasted brioche with cloth bound Milawa brie, artisan honey and thyme
Matched with Punt Road Pinot Noir, Yarra Valley, VIC

Seventh course: 
Dark chocolate Pannacotta, freeze dried blood orange, gold nuggets and espresso mascarpone mousse
Matched with De Bortoli Noble One Semillon, Yarra Valley, VIC