David Stanley
was made by Jim Dickson
Good company and excellent food made this Captain's Dinner a highlight of the BGC social calendar
Chef for the evening was Robin Murray from Centennial Vineyards.
Entree
The Captain's shared Entree Platter
Main
Shiraz Slow Braised Highlands Beef, Robertson Potato Puree, Confit Shallots,
Garlic & Home Cured Bacon, Buttered Peas
Dessert
Vanilla Bean Panna Cotta, Compote of Brandy Marinated Sultanas, Tuille Biscuit
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