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New Members' Night

Fri 07 Feb 18:30 2020

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 will be listed here when attendance has been confirmed:



Name Introduced by Proposer Seconder
Ray Pedretti Martin Jurat Martin Jurat Rob Cameron
Hayley Matyear Chris Kelly Chris Kelly Glen Matyear
Philip Garratt Tony Ruse Tony Ruse David Michael
Barry O'Toole Sandy Anderson Sandy Anderson Tony Jack
Elizabeth Black Robert Black Robert Black Geoff Black
Georgina Pearce John Morrison John Morrison John Black
Ian Greenham Norman Brandon Norman Brandon Julian Harding
Robert Grover Colin Weston Greg Poland Colin Weston
Justin and Nicole Pitts Bob Lawrence Bob Lawrence Mark Tremain
Tobias Byrne Bruce Maloney Gary McNally Bruce Maloney
Aaron Young Paul Burnham Paul Burnham Michael Manford & Tom Lovelady
Stewart Harrison Gerry McGann Peter Chalmer Gerry McGann
John Livingston Matthew Flaherty Matthew Flaherty Benjamin Patrick
Richard Kelly William Packer William Packer Fred Nagle
Grant O'Shaunessy Mark Stowell Robyn Johnston Mark Stowell
Nick and Felicity Stephens Robyn Johnston Robyn Johnston Barry Johnston
Lee and David Rowland Greg Poland Greg Poland Colin Weston

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 $60 per person (after members card discount). 


Bookings for the Bowline are essential, click here to book online or phone 9286 8200.


 


Menu 


Entree to share


Fresh burrata with asparagus, olive crumb, candied lemon, heirloom tomatoes, hazelnut and citrus vinaigrette V GF


Shark Bay scallops with dill garlic butter, squid ink mayonnaise, pickled daikon and lime pearls GF


Pan fried potato gnocchi with mushrooms and miso mushroom veloute, mushroom dashi gel, gruyere, crispy sage V


Mains


Roasted duck breast with duck leg croquettes, slow cooked apple and cabbage, beetroot puree, dried cherry and fruit jus


Tasmania ocean trout with buttered leek, pernod cream, compressed cucumber, sake soy jelly GF


Pumpkin and cashew nut risotto, charred seasonal green, sesame and tofu cream, herbed oil VEGAN GF


 


To follow


Petit Four


 

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