CRU Bar & Cellar

- Domaine Jean-Marie Fourrier - Côte de Nuits, Burgundy Jean-Marie Fourrier is one of Burgundy’s most respected vignerons. After taking over his family’s 10-hectare estate in Gevrey-Chambertin in the mid-1990s at just 23, he brought with him formative experience from Domaine Drouhin in Oregon and time with the legendary Henri Jayer in Vosne-Romanée—whose influence remains central to his philosophy: great wine begins in the vineyard. Jean-Marie farms naturally, forgoing herbicides and using only fruit from vines over 30 years old. In the cellar, he works with gravity, native yeasts, and no fining or filtration, prioritising purity and transparency above all. - Bass Phillip - South Gippsland, Victoria Founded in 1979 by Phillip Jones, Bass Phillip is Australia’s most iconic Pinot Noir estate, revered for its intense, age-worthy wines shaped by meticulous biodynamic viticulture and low-intervention winemaking. Dry-farmed, densely planted, and cropped at remarkably low yields, the vineyards in South Gippsland benefit from silty loam soils, volcanic bedrock, and a cool maritime climate—all contributing to wines of depth, minerality, and precision. In 2020, the estate entered a new era with Jean-Marie Fourrier taking on the role of Chief Winemaker. Fourrier’s arrival brings together two like-minded winemakers—both inspired by Henri Jayer, both committed to a philosophy of purity, texture, and place. - The Host Ned Goodwin - MW, Educator, Critic, Consultant Born in London, raised in Australia, and educated in Japan and Paris, Ned Goodwin MW brings an international lens to wine. Based between Tokyo and Sydney, he is Japan’s first Master of Wine and a respected global voice in wine education. A dux of the Len Evans Tutorial, Ned has appeared in The New York Times, Decanter, The Japan Times, and Elle, and hosted his own Japanese TV show on wine. He consults for top restaurants and private clients, and has worked with prestigious estates like Biondi-Santi. Ned’s rare blend of scholarship, charisma, and deep tasting insight make him a natural host for an occasion of this calibre. On Arrival Delamotte Brut NV - Champagne —— Cured ocean trout crostini, dill crème fraîche, lemon Bracket 1 Bass Phillip ‘Estate’ Chardonnay 2023 Jean-Marie Fourrier Bourgogne Blanc 2022 —— Moreton Bay bug & prawn bisque, sourdough, cultured butter Bracket 2 Bass Phillip ‘Premium’ Chardonnay 2021 Jean-Marie Fourrier Meursault Village 2022 —— King Ora salmon, preserved lemon beurre blanc Bracket 3 Bass Phillip ‘Premium’ Pinot Noir 2018 Jean-Marie Fourrier Beaune 1er Cru Les Greves 2022 —— Duck liver pâté, Madeira gel, toasted brioche Bracket 4 Bass Phillip ‘Reserve’ Pinot Noir 2018 Jean-Marie Fourrier Pommard 1er Cru Les Arvelets 2022 —— Duck breast, parsnip purée, smoked bacon & lentils Dessert Delamotte Rose NV - Champagne —— Strawberry cheesecake

Enjoy a beautiful selection of chef's favourite dishes to share amongst you and your guests. From farm to table, we are championing local produce and have selected only the best for you to enjoy. A six-course shared degustation menu with some great additions to set the mood even further.