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Mussels with chilli and shiitake Mac Forbes RS19 Riesling

Goat’s cheese salad with fennel and peas Kipfler potato and calamari Greek salad

Eldridge Estate Fumé Blanc

Baked snapper with pistou Braised broccoli with butter beans, chickpeas and chilli

Paradigm Hill Pinot Gris

Lamb with roast-apple chutney

Crawford River Cabernet Sauvignon (museum release)

Semolina cake with orange ice-cream and eggnog custard.

Pfeiffer Classic Topaque