Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to Australian
wines.

Hors d’oeuvres
Mixed spiced nuts and Mini quiche

Sparking Brut NV
(DeBortoli, Hunter Valley – New South Wales)

Starter
Prawns served with a Kiwi sauce

South “Estelle” 2007
(Pirie Estate, Tamar Valley – Tasmania)

Salad
Mixed green salad with Roaring 40s Tasmanian blue cheese

Main
Lamb with crushed Macadamia nuts and Shiraz wine sauce

“Clancy’s Blend” 2006
(Peter Lehman Wines, Barossa Valley – South Australia)
and
Bella’s Garden Shiraz 2007
(Two Hands Wine, Barossa Valley – South Australia)

Dessert
Pavlova with fresh berries

The Stump Jump Sticky Chardonnay 2008
(d’Arenberg Wines, McLaren Vale – South Australia)