Christmas in July Burgundy Lunch at Ryne. Sunday 29 July 2018. Menu and Wine List on line

Settle in with no less than 14 different bottles of Burgundy and a 

4-course lunch cooked by Ryne Chef Donovan Cooke. 

 

We'll start off with a glass of Domaine Jean Durup Chablis 1er Cru L'Homme Mort 2014 with canapes. A curious name indeed and the subject of much conjecture as to its origins. Then we have a bracket of three Premier Cru whites, two of which are from the newly arrived 2016 vintage.

 

Before we hit the serious reds we'll taste the Domaine Chevillon-Chezeaux Coteaux Bourguignons 2015. Made from 100% Gamay from Vosne-Romanee and Nuits-St-Georges it is a super drink for the price.

 

No Burgundy lunch would be complete without some reds. A lot of them! We have three brackets of 3 Red Burgundies, each from a different commune and maker. Compare, discuss and pick your favourite. Eight of the 9 wines are Premier Crus. There will be some beauties.

 

For those of you who don't know Donovan he has quite a CV. Starting in Europe, he worked his way through the Savoy Hotel, Waterside Inn in Bray, Harvey's in London and La Cote St Jacques in Burgundy. In 1997 he shifted his focus to Melbourne where he co-opened the highly influential restaurant Est Est Est, followed by Luxe (awarded 3 hats in its first year) and Ondine (Best New Restaurant, The Age Good Food Guide).

 

Donovan was presented with the reigns of the Derby Restaurant and Bar at The Royal Hong Kong Jockey Club. He served as Chef de Cuisine for the next 6 and a half years. He has now returned to Melbourne to start this new venture - Ryne. To view Ryne's website click here.