The second instalment of Geelong’s premium culinary event isn't far away.
2017 Australian Chef of the Year and Australian representative of the Bocuse d’Or (France), Michael Cole (Flinders Hotel, Mornington Peninsula), will treat guests to five sumptuous Modern Australian courses with French influence, matched with Jack Rabbit Vineyard wines.
With addresses from Michael Cole and local winemaker Nyall Condon from Jack Rabbit Vineyard, this is sure to be a memorable evening, all for the love of food and wine.
CANAPÉ
Oyster in seawater jelly, finger lime cream
Jack Rabbit Vineyard Blanc de Blanc 2017
ENTRÉE
Shattered Rougié foie gras, roasted onion custard
pickled mustard shallots, Calvados soaked golden raisins, sauternes jelly
Jack Rabbit Vineyard Sauvignon Blanc 2017
POISSON
Stained Ora salmon, smoked beetroot and blackberries, goats milk cream, horseradish and dill
Jack Rabbit Vineyard Rose’ 2017
VIANDE
Organic chicken, morel mushroom chartreuse, roasted crab and vermouth jus asparagus tartlet, carrot tuiles, allium flowers
Jack Rabbit Vineyard Chardonnay 2016 or Jack Rabbit Vineyard Pinot Noir 2017
DESSERT
Tea infused chocolate crémeux, tastes of mandarin
yuzu curd, cocoa nib Florentines
Jack Rabbit Vineyard Heritage Reserve Sparkling Cabernet Sauvignon 2012
Jack Rabbit Vineyard is a proud sponsor of this event.
Friday 19 October
6.45pm - 11pm
The President's Room - GMHBA Stadium
$149PP | $1,250 TABLE OF 10
Click here to book tickets
All enquiries please contact Corporate Hospitality directly on (03) 5225 2315 or corporatehospitality@geelongcats.com.au
