New Members' Night
Fri 11 Oct 18:30 2019
Join us from 6:30pm in the Members' Bar to welcome our newest members to the Club.
Dress for the members being introduced is jacket and tie, ladies equivalent.
Members being introduced:
|Michael & Amanda Darkes||John Longley||John Longley||Charles Colvin|
|Paul Boyatzis & Rosanna Capolingua||Peter Forbes||Peter Forbes||Trevor Lord|
|Niall Morrow||Ryan Donaldson||Will Boulden||Ryan Donaldson|
|Byron Bungey||Jay Halligan||Jay Halligan||Gary McNally|
|Mark Simpson & Deanne Quartermaine||Michael Honan||Michael Honan||Grant Alderson|
|Rick Wolozny||Robert Larbalestier||Robert Larbalestier||Bruce Maloney|
|Leonie Rochford||Steve Ward||Steve Ward||Sandy Anderson|
|Naota Suzuki||Kim Laurence||Rob Parker|
|Rose Chaney||Susan Parker||Susan Parker||Rory Argyle|
|Wes Davies||Matthew Wilson||Nevill Crump|
Dinner will be served at 19:30 in the Bowline. There will be a three-course menu consisting of a shared entree, choice of main and concluding with a share dessert. Cost is $57 per person (after members card discount).
Bookings for the Bowline are essential, click here to book online or phone 9286 8200.
Entree to share
Shark Bay scallops, dill garlic butter, squid ink mayonnaise, daikon pickles, lime pearl GF
Lime and pepper crusted beef fillet carpaccio, ponzu, fried caper, lemongrass powder GF
Avocado and cucumber salad with sheep’s yogurt, quinoa, seeds, pistachio and sourdough crouton
Seared medium lamb loin, parmesan risotto, sautéed mushrooms, braised shallot, herb and garlic gremolata, pan jus GF
Crispy Tasmanian salmon fillet, dill potatoes, asparagus, crab salad, macadamia pesto GF
Ricotta and potato gnocchi, Roasted capsicum & tomato puree, parmesan courgette, sage and brown butter sauce V
Dessert to share
Assorted petit four