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 must have sent their rsvp directly to Suzzi at the Club to confirm their introduction.
Members being introduced:
|Robert and Anna Goodwin||Hamish Carnachan||Hamish Carnachan||Chris Nelson|
|Liesl Brogan||John McKay||Dirk van der Struyf|
|Clare and Richard Macfarlane||Vice Patron Geoff Totterdell||Steven Cole|
|Michael Fry||Commodore Rob Parker||Vice Patron Tony Parker|
|Carolyn Hartz||Clive Hartz||Lynton Chalmers|
|Brett Ibbitson||Chris Nelson||Hamish Carnachan|
|Lucy Golding||Ross Norgard||Sandra Anderson|
|Stephen and Kerry Quantrill||Sean Martin||Sean Martin||Martin Ashby|
|Mason Trouchet||Jim Wilshire||Jim Wilshire||Paul Burnham|
|Amy Bailey||David Thorpe||Sean Martin|
|Tim Helmrath||Manfred Speicher||Manfred Speicher||Commodore Rob Parker|
|Peter Boyland||Helga Weaving||Manfred Speicher|
|Fiona Martin||Greg Hanson||Frederic Flipo|
|Capucine Flipo||Frederic Flipo||Greg Hanson|
|Paul Nelson||Ben Durham||Vice Commodore Peter Chalmer|
|Gianpaolo Crugnale||Peter Chappell||Peter Chappell||Scott Bailey|
|Aidan and Tegan Flynn||Graham Hogg||Graham Hogg||Tim Gardner|
Three-course set menu – $60 pp, bookings are essential.
Entrée to share
Beetroot and coconut poriyal salad with pearl onion, heirloom tomatoes, curry leaves GF VEGAN
Shark Bay scallops with dill garlic butter, squid ink mayonnaise, pickled onion and lime pearls GF
Charcuterie board with Basque Saucisson salami, South Australian grass-fed bresaola, West Australian nitrate free smoked ham
Amelia park medium cooked two bone lamb rack with potato gratin, grilled seasonal vegetables and red wine jus GFO
Point samson goldband snapper with potatoes, peas, roasted heirloom tomatoes, creamy tarragon sauce GF
Roasted cauliflower with ratatouille, tahini coconut yoghurt, pomegranate, sage oil GF VEGAN NUT
PETIT FOURS TO SHARE
Assorted macarons, tarts, cheesecakes and slices