We then moved to the Long Room.
This and the aged beef filet on celeriac remoulade, served with roast potato and prune jam, which was brilliant with this dish,
Jeni Port, Age journalist, then gave a short talk on the direction wine making had been taking in particular towards higher and higher alcohol content. The reason, because they can, has led to up to 18% alcohol in some reds but the public seem to be moving away from these wines.
After a Morrocan mint tea palate cleanser a dessert of passion fruit brulee accompanied by doused sponge and a passionfruit sorbet
was served with what we were told is the best Australian dessert wine - the 2000 De Bortoli Noble One Botrytis Semillon. This was followed with tea/coffee and more sweet stuff - black current lollies and jellies.
A great deal of thought went into the menu for this meal. It was quite ambitious to serve 170 guests and while most of the dishes were quite safe it was not possible to get the best out of the fillet which was far more cooked than I would have liked. In all the meal whilst very good was not outstanding.
It represents fantastic value for the members and I love to go to another one!