Gala Dinner Christchurch 2007

Canapes served with Giesens Voyage

Duck breast with lychee and Autumn herb salad
Margrain Gerwurtztraminer

Wild rabbit rillettes
on warm truffled broiche
Bascand Riesling

Saffron mussel fumet with
Bluff oysters and crab tortellini
Triple Bank Pinot Gris

Merino cross lamb best end cutlets,
parsnip torte, beetroot relish puree, green beans
Matua Bullrush Merlot

Gruff Junction Goats cheeses,
shallot tart, vine tomatoes and basil

Passionfruit parfait layered with chocolate,
home preserved apricots and fresh raspberry couli
Mt. Cass Late Harvest Chardonnay

Coffee or Tea
Petits Fours