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:
|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.
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
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