2nd Quarter Function

For our second quarterly function of 2022 we took members to arguably Melbourne’s hottest new restaurant, Aru.

On the night chef Khanh Nguyen provided a master class in blending Southeast Asian flavours, native Australian ingredients and ancient techniques to produce a perfectly balanced riot of flavours and textures. These were perfectly matched with a broad array of great wines from our cellar.

Many of the members who attended the function felt it was the best IWFS function that they could remember, with some of the best wine and food pairings yet delivered at a function. Of the many memorable dishes, the stand outs were Dry Aged Duck, Quandong, Black Cabbage, Bamboo and Clay Pot Broken Rice, Duck Fat, Sausage, Egg Yolk served with a 1999 Domaine Pierre Damoy Chapelle-Chambertin Grand Cru and a 2010 Curly Flat Pinot Noir The Curly, and the dessert of Tapioca Pudding, Butterscotch, Banana, Wattle Honeycomb paired with NV Pennyweight Gold XO.