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*Paper vouchers are available for pickup at the reception.
Amuse Bouche
y NV Brut Tradition
Freshly shucked Sydney rock oysters
w champagne vinaigrette
y Petit Chablis vs Folle Blanche
Pan Seared Scallops
w Boudin Blanc
y Pouilly Fuissé vs Saumur Argile
Duck breast & confit quail legs
w fig paste, sour cherry Jus
y Marsannay vs Chinon
Caramelised pear almond pudding
w toffee cream, Vanilla ice cream
y Vouvray Moelleux