Chef’s Signature Dinner 2017

6.30pm Friday 17 March | Woden

Join us for our annual Signature Dinner as our four Executive Chefs join forces to create
an unforgettable dining experience.

Enjoy a beautiful four course meal with matched fine wines, followed by dancing to the beat of the fabulous local Canberra band, Hit Parade.

$99 per person | $950 for table of 10.
Book in person at Canberra Southern Cross Club, Woden or call 02 6283 7200.

Please advise of any dietary requirements at time of booking.

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Taste of Australian Seafood  – Chef Jojy Vattoly (Yacht Club)
Scylla serrata crab lollypop, ceviche of Harvey Bay scallop with Tasmanian salmon caviar, cumin and black pepper, crusted wild caught Autumn eastern albacore tuna loin.
Yarra Burn Vintage – Yarra Valley 2013

A Pork Expedition – Chefs Nick Wren and Gordon Hunt (Woden)
Crispy buttermilk shoulder, pressed scotch fillet, black pudding, celeriac, pine nuts and red eye mayonnaise.
Houghton “Crofters” Chardonnay – Pemberton Margaret River 2016

Sorbet – Chef Jojy Vattoly (Yacht Club)
Basil, Champagne and Citrus Sorbet

Short Horn Eye Fillet – Chef Iain McKinnon (Jamison)
Rubbed with maple, bacon and valrhona cocoa, on a sweet potato and cauliflower hash, served with Samphire greens and a dark cherry jus.
Bay of Fires Pinot Noir – Tasmania 2015

Tarwin Blue Cheese
Handcrafted by Australia’s premium artisan blue cheese makers from South Gippsland, this cheese beautifully reflects the earthy nature of the soil in the Tarwin River region. Served with lavender honey, salted walnuts and crackers.
Hardy’s Tintara Geology Shiraz – McLaren Vale 2015

Matcha Opera  – Chef Anurag Gautam (Tuggeranong)
White chocolate crèmeaux, bits and bobs.
Peter Lehmann Botrytis Semillon  – Barossa Valley

 

$99 per person | $950 for table of 10.
Book in person at Canberra Southern Cross Club, Woden or call 02 6283 7200.

Please advise of any dietary requirements at time of booking.

 

Thank you to our presenting partners of the 2017 Chef’s Signature Dinner.

 


Event Details