New Members' Night
Fri 11 Sep 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, they will have received a direct invitation if it is their turn:
|Alex Kailis||Geoff Totterdell||Geoff Totterdell||Shane Yensch|
|Claire Johnston||John Black||John Black||Robert Black|
|David & Tracey Minns||Jenny Spearman||Paul Allison||Robert Parker|
|Susan McKenzie||Bill Foster||Kim Laurence|
|Trevor Emery||Alan Fisher||Alan Fisher||Steve McAlinden|
|Daniel Roberts||Tom Lovelady||Tom Lovelady||Matt Lovelady|
|Charleigh Tubbs||Chris Nelson||Chris Nelson||Greg Leaversuch|
|Chris McFarlane||Hamish Carnachan||Hamish Carnachan||Peter Mudford|
|Larry McIntosh||Barry Johnston||Ross Norgard||Ian Deany|
|Ben Emery and Ashleigh McDonald||Alan Fisher||Alan Fisher||Steve McAlinden|
|Simon Carrel||John Fisher||John Fisher||Nevill Crump|
|Ian and Mileva Tubbs||Chris Nelson||Chris Nelson||Greg Leaversuch|
Guests with Bowline bookings will be shown to their table on arrival (6pm to 6:25pm). They will be asked to select their entree and main to assist the Chefs to prepare. Guests can remain seated at their table during the function. New Members' Night function will be from 6:30pm to approximately 7pm when the bell will be rung and drinks will be shared by the new members. Dinner will be served at 7:30pm in the Bowline. There will be a three course menu consisting of choice of entree, choice of main and dessert.
Price per person $60pp
ENTRÉE (shared at the table)
Beetroot and coconut poriyal salad with pearl onion, curry leaves V
Baked Shark Bay scallops, porcini pernod cream, samphire, broad beans, tobiko, sorrel GF
Confit duck croquette with beetroot remoulade, pea puree, orange compote, grain mustard
Seared medium rare lamb loin with parmesan risotto, sautéed mushrooms, caramelised shallots, gremolata, and pan jus GF
Point Samson goldband snapper, shark bay clams, saffron potatoes, peas, fish pangritata, clam sauce
Roasted cauliflower with ratatouille, tahini coconut yoghurt, pomegranate, sage oil VEGAN GF
DESSERT (shared at the table)
Assorted macarons, tarts, cheese cakes, cakes and slices
- please assist by booking your table online, please note 'New Members' Night' in the comments, you can always edit the booking later - click here to book online
- or phone 9286 8200 between 10am and 4pm Monday to Friday.