Designed by the Executive chef of the Four Seasons Hotel Sydney - Marc Miron, this menu was developed and wines selected especially to complement each other. THE MENU CANAPÉS Brown Brothers Non Vintage Pinot Noir & Chardonnay Grand Marnier Scribe ENTRÉE Marinated Crystal Bay Prawn stack and corn soufflé, dill emulsion Brown Brothers 2001 Limited Edition Riesling MAIN Braised Angus Beef short ribs in guava juice, micro mix lettuces and truffle oil Roasted short loin of lamb filled with mushrooms, spinach and black olives, shallot and red wine purée Brown Brothers 2000 Patricia Shiraz CHEESE Entrants in the 2005 Australian Dairy Awards Gold Medallists Jindi Blue and King Island Black Label Double Brie On a fig and walnut crisp, peppered and thyme honey with sugared wildflowers Brown Bothers 2000 Patricia Late Harvested Noble Reisling DESSERT Vittoria Coffee and orange dome, citrus salad, coffee syrup Brown Brothers 2003 Late Harvested Orange Muscat & Flora Vittoria Oro Premium Blend Coffee Brown Brothers Very Old Tokay Vittoria Cinque Stelle Five Star Espresso coffee served at the Vittoria Coffee Cart in the foyer Santa Vittoria Azzurra Mineral Water