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:

NameIntroduced byProposerSeconder
Robert and Anna GoodwinHamish CarnachanHamish CarnachanChris Nelson
Liesl BroganJohn McKayDirk van der Struyf
Clare and Richard MacfarlaneVice Patron Geoff TotterdellSteven Cole
Michael FryCommodore Rob ParkerVice Patron Tony Parker
Carolyn HartzClive HartzLynton Chalmers
Brett IbbitsonChris NelsonHamish Carnachan
Lucy GoldingRoss NorgardSandra Anderson
Stephen and Kerry QuantrillSean MartinSean MartinMartin Ashby
Mason TrouchetJim WilshireJim WilshirePaul Burnham
Amy BaileyDavid ThorpeSean Martin
Tim HelmrathManfred SpeicherManfred SpeicherCommodore Rob Parker
Peter BoylandHelga WeavingManfred Speicher
Fiona MartinGreg HansonFrederic Flipo
Capucine FlipoFrederic FlipoGreg Hanson
Paul NelsonBen DurhamVice Commodore Peter Chalmer
Gianpaolo CrugnalePeter ChappellPeter ChappellScott Bailey
Aidan and Tegan FlynnGraham HoggGraham HoggTim Gardner

 

 

Menu
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

MAIN

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