Join us for an exploration of Domaine Dujac, looking at a cross section of their 2019 vintage.

We’ll kick off with a delicious Champagne from Billecart-Salmon and two white Burgundies from Meursault.

With an exceptional four course menu designed by Blade Turner.

Billecart Salmon 2006 Clos St Hilaire Grand Cru Blanc de Noirs
Yarra Valley Salmon Caviar with sour cream & chive with potato cake

Xavier Monnot 2019 Meursault Chevaliers
Patrick Javillier 2019 Tete de Merger Meursault
Brioche Chicken Sando

Dujac 2019 Chambolle Musigny
Dujac 2019 Morey-St-Denis
Lamb Rib with hung yoghurt, pickled green tomato with rosemary & mint oil

Dujac 2019 Charmes Chambertin Grand Cru
Dujac 2019 Clos Saint Denis Grand Cru
Dry Aged Porterhouse with burnt pickling onions beef fat jus

Kicking off at 6:30, this is sure to be an amazing dinner.