Elegant dinner for 10

Starter
Sweet pea & mint ravioli, sorrel & chervil salad, sorrel puree, sweet lemon jelly & basil froth

Blenheim Point Riesling 2005, Marlborough, New Zealand
The delicacy, finesse and clean lime fruit in this wine are ideal with this dish.

Fish course
Butter poached kings scallop, pickled morels, port poached figs, asparagus puree and parsley oil

Heartland Viognier Pinot Gris 2006, Langhorne Creek, S Australia
This has a very full, buttery tropical fruit character and plenty of zest which is gentle enough to sit alongside the parsley oil and robust enough for the port poached figs.

Main course
Beef fillet with potato maxim, baby leeks, braised beef cheek pancakes, beetroot essence, carrot and ginger puree and pea shoots

Angus the Bull Cabernet Sauvignon, 2006, S Australia
Hamish McGowan created this wine with the 2002 vintage and the simple aim of making it absolutely perfect with beef.  It’s rich, full, silky and supple and absolutely perfect.

Sweet course
Confit of rhubarb, mascarpone sorbet, pink grapefruit and cinnamon apple water with a shot of chilled cream of walnut soup

Leylines 2005 Shiraz Cabernet, Pomegranate Winery, S Australia
This is made by David Fatches and the iconic John Duval who made Penfolds Grange for 17 years.  This is immensely classy, powerful, broad and full of liqueur cherries, wild blackcurrant and vanilla spice.

Cheese board
Brie de meaux, Westcombe cheddar, ash goats, coleston basset stilton
Shropshire oatmeal biscuits, Wheat wafers  and croutes
Grapes and chutneys

Petit Fours
Peanut butter and rock salt truffles

Port and brandy

Coffee, tea and herbals