New Members' Night
Fri 06 Mar 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:
|David and Nicola Hope-Johnstone||Perry Robson||Scott Disley||Perry Robson|
|Preben Nielsen||Craig Carter||Craig Carter||Stephen Locke|
|David and Vanessa Galvin||Peter Barblett||Peter Barblett||David Yu|
|Mark Kennedy||Michael Finn||Michael Finn||Patricia Ford|
|Todd and Kerry Mairs||Adrian Pelliccia||Bruce Davis||Adrian Pelliccia|
|Mark Rees||Richard Timms||Richard Timms||Evan Moore|
|Alexandrea Thompson||Peter Smith||Peter Smith||Peter Thompson|
|Anthony Kirke||Ian Clyne||Ian Clyne||Brad Stout|
|Richard Sherwood||Ross Norgard||Ross Norgard||Peter Fairweather|
|Andrea Geller-Schenker||Ross Norgard||Kevin Palassis||Pip Taylor|
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
Quinoa salad with confit beetroot, heirloom tomatoes, pickled courgette, hazelnut and shallot vinaigrette (v)
Seafood gratin with Shark Bay prawns, scallops and crab meat in a paprika cream cheese sauce with chilli, fried shallots and grilled Turkish bread
Japanese-inspired press beef carpaccio sushi with sweet soy sauce, wasabi mayonnaise, toasted nori and black sesame salt
Seared medium rare lamb loin with parmesan risotto, sautéed mushrooms, braised shallots, herb and garlic gremolata and pan jus
Angel hair pasta with Shark Bay blue crab, chilli garlic olive oil, bottarga, tobiko, witlof and pangritata
Pumpkin and cashew nut risotto, charred seasonal green, sesame and tofu cream, herbed oil (vegan gf)