Wine & Food Masters: Janet Barton and Sally Macindoe
President: Richard O’Brien
Owner Chefs: Andrea Vignali, Davide Bonadiman
Wednesday 18th February 2026
2012 Diebolt-Vallios Millesime, Champagne, France
Oyster, blood orange mignonette
Crab tartelette
2014 William Fevre Les Clos Grand Cru, Chablis, France
2022 Pietradolce Archineri Etna Bianco, Sicily, Italy
Antipasti Albacore tuna, buttermilk, tuna jus, compressed apple, chives
Sourdough, cultured balsamic butter
2009 Chateau Gloria Saint-Julian, Bordeaux, France
2009 Tenuta San Guido Sassica Tuscany, Italy
Primi Casoncelli (filled with kangaroo, pork and beef) pear, guanciale, Grana Padano crust, kangaroo jus
2016 Domaine Gerard Raphet Clos de la Roche, Grand Cru, Burgundy, France
2016 Trediberri Barolo Rocche dell’Annunziata, Piedmont, Italy
Secondi Victorian dry aged duck breast, carrot puree, charred corn, fried leek, blackberry jus
Green salad
Roast potatoes
2015 Chateau Filhot Sauternes, Bordeaux, France
Dolci Berry “fruit leather”, mango cream, fresh berries, mango coulis