Dinners and Tastings

Classic Aged Burgundy Dinner at Highline. Tuesday 30 May 2017. $1450.00 Per Person

Classic Aged Burgundy Dinner at Highline. Tuesday 30 May 2017. $1450.00 Per Person

It has been quite some time since our last Aged Burgundy Dinner. Having just returned from France I can tell you that finding serious old bottles has become very difficult and prices have risen tremendously in the last few years.


I managed to purchase a few and combined a number of bottles already on hand I have the makings of a interesting dinner.


I have a new venue for this dinner – Highline at the Railway Hotel. I enjoyed a terrific trial dinner there last week. Chef Simon Tarlington is a disciple of Peter Gilmore of Quay in Sydney and has been rewarded with One Chef’s Hat in The Age Good Food Guide 2017. You can read more here.


The wine list, click here to see photos of the bottles:


Oyster Canapes

Champagne upon arrival


Oak Valley Egg Fried Rice, Tasmanian Sea Urchin, Mushroom

Meursault 1947 (maker unknown) 


Baby Snapper, Pork Noodles, Ham, Preserved Tomato

Corton 1966 (Bouchard)

Corton Clos des Meix 1966 (de Villamont)

Richebourg 1964 (Grivelet)

Chambolle-Musigny 1er Cru 1961 (Faiveley)


Yarra Valley Rabbit, Old Garden Leaves, Parsnip, Fermented Barley

Griottes-Chambertin 1969 (J B Duchesne)

Chambertin Clos de Beze 1969 (Clair-Dau)

Chambertin Clos de Beze 1969 (Faiveley)


Oak Valley Beef Fillet, Mussels, Jerusalem Artichoke, Burnt Onion

Grands Echezeaux 1962 (Lupe-Cholet)

Romanee-St-Vivant 1962 (Lupe-Cholet)

Musigny 1962 (Lupe-Cholet)


Volnay 1937 (Pierre Leger)


Milk and Honey

Chateau d’Yquem 1955



Andreson Colheita Port 1900


Date: Tuesday 30 May 2017

Time: 7pm

Venue: Highline at the Railway Hotel, 29 Chapel St, Windsor, 3181

Cost: $1450.00 per person

AUD$1,450.00Sorry, sold out

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