University House Members and Guests are invited to the 2018 Melbourne Inter-Club Gala Dinner.

RACV Club Members’ Dining Room

Level 1, 501 Bourke Street, Melbourne

University House head chef, Steve Baar will join chefs from RACV Club, Kooyong Lawn Tennis Club and Royal South Yarra Lawn Tennis Club to present a four course dinner with specially matched wines.

Canapes – by Elizabeth O’Brien, RACV Club
NV Louis Bouillot ‘Perle de Vigne’ Crémant de Bourgogne France

1st entrée – by Jake Ward Executive Chef Royal South Yarra Lawn Tennis Club
Sugar cured salmon, cauliflower and almond puree, passionfruit and horseradish salsa
2017 TWR Sauvignon Blanc, Marlborough, N.Z
2017 Gruner Veltliner Federspiel, Durnstein, Wachau, Austria

2nd entrée – by Chris Goulding executive chef Kooyong Lawn Tennis Club
Sous vide cooked Millas farm duck breast, roasted salsify, mandarin jus, balsamic roasted baby beetroot
2017 Sidewood Pinot Blanc, Adelaide Hills, S.A
2017 Lambrook Pinot Noir, Adelaide Hills, S.A

Main Course – by Jason Camillo, Executive Chef at RACV Club
Spring Lamb tomahawk, belly, rump, smoked hung yoghurt, spring vegetables
2014 Vinkara Winehouse, Öküzgözü, Anatolia Turkey
2015 Long Rail Gully, Cabernet Sauvignon, Murrumbateman NSW

Dessert – by Executive Chef Steve Baar from Melbourne University Club
Matcha panna cotta with black sesame wafer
2014 Brown Brother Patricia Noble Riesling, King Valley Vic
Fonseca Tawny Port NV, Douro Valley Portugal

Places Limited – Bookings essential

$139.00 per person (all inclusive)

Dress – Lounge suit