Aix Rose, Provence, France | The palest of pinks and shows of orange rind and sweet cherries on the nose. The palate is light and dry with spiced red fruit flavours, soft tannins with a creamy dry finish. The grilled orange, pomegranate and blue cheese complement the orange nose and red fruit flavours with the dry creamy finish cutting through the blue.

Loimer ‘Lois’ Gruner Veltliner, Kamtal, Austria | Grüner Veltliner is the signature grape of Austria and produces a dry white wine with savory aromas, spicy flavors, and good acidity. Young Grüner Veltliner is fresh-tasting with notes of green apple, lemon, radish, and arugula. The acidity in this wine will cut through the scallops crust and marry with the delicate flavour of the scallop. The green apple nose will complement the green apple and celeriac slaw in the dish. Your palate will be left clean.

Derwent Estate Chardonnay, Granton, Tasmania | Very fresh and elegant wine with a faint creamy buttery texture to the mid palate, flavours of white peaches, nectarines and subtle grapefruit marry into dried honey, biscuity oak and light flinty elements. The flinty elements match with the asparagus, sorrel and marries perfectly with the smokey flavour of the chicken. The creamy buttery texture complements the chardonnay béchamel.

Derwent Estate Pinot Noir, Granton, Tasmania | This wine has plum and black cherry fruit with earthy undertones. It has bright natural acidity with ripe tannins. Steak tartare is a delicate dish and the mustard, egg yolk and truffle mayo create a creamy texture while the tartare has a tart finish with the cornichons. The acid and tannin finish in this wine cuts through the creamy texture of the dish, the truffle marries well with the subtle earthiness of the wine and the balance in the wine stops the flavour of the protein from being lost.

Ricasoli Brolio chianti Classico, Roja, Spain | Intense ruby red colour. Scents of small red fruit, vanilla and liquorice. The mouth shows a complex, but velvety fragrance and a long mineral aftertaste, typical of the territory. The red fruit flavours and liquorice flavours are a perfect match with the plum puree and fennel in this dish. The mineral aftertaste cuts the quark and pork crackle leaving a perfectly matched combination of flavours on your palate.

Cointreau | Orange flavoured liqueur