Beano
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- Jun 5, 2014
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Which menu is this?A great session in the Sydney Flounge.
Salt and pepper squid washed down by Lallier rose based on advice from this thread, followed by the trout crudo and Strelley Farm chardonnay (very good IMO), minute steak (and Neil’s leaves) with the Smithbrook pinot noir (wine just okay), and Lilly Pilly noble blend with pav and brown sugar sponge (couldn’t decide, so ‘why not both?’).. Will round off proceedings with an espresso and a nip of Lark. Then roll onto EK417…
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