Mulled Wine – Steve’s Classic Recipe – A tradition that dates back to the 2nd Century, warm & spicy for a cold winter's night French Sparkiling – Vibrant and crisp yet fruity with a delightful dry finish Verpoorten (Egg Nog) - From Germany – A great northern hemisphere tradition in a bottle.
Roasted Breast of Duck on wilted Red Cabbage and herbed Polenta with Port Wine glaze matched with Santa Regina Cabernet Sauvignon (Chile) Abbey Creek Pinot Noir (Mt Barker WA)
Fillet of Venison with Red Current and Marmalade glaze – served on a bed of creamy root vegetables matched with Calabria Nero D' Avola (Riverena Australia) Abbey Creek 2008 Cabernet Merlot (Porongurup WA)
Hare n Hounds – Twice cooked Christmas ham with Dijon mustard, spiced Rum and maple syrup glaze with panache of caramelised fruits matched with Le Coursier French Red GSM (France) Dr Zenzen Kabinett Reisling (Germany)
Seasoned Turkey breast roasted in cider with cranberry jus accompanied by traditional spiced rum bread sauce matched with AMPHORA sparkling Shiraz (Australia) 2012 David Franz HP Shiraz Barossa SA
(Platters served to all tables at the start of the meal) Classic Roast Potato with sea salt, rosemary and black pepper Brussels Sprout sautéed with butter, bacon and chestnuts Honey Roasted Carrot and Parsnip French Beans with butter and toasted almonds
Spiced Rum infused Christmas Pudding with Pedro Ximenez Anglaise matched with 2015 DACIA NOBLE LATE HARVEST - EDELBEERENLESE (Romania)
Traditional petit fruit Mince Pie matched with AD 1979 David Franz Vintage Port (Australia) Pedro Ximiez Los Amigos Solera 23 (Spain)