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:
|Anil & Anureet Ahluwalia||Rick Cargeeg||Mark Tremain|
|Nigel Barwood||Tim Gardner||Simon Barwood|
|Leon Boyatzis||Rear Commodore Scott Monro||Evan Moore|
|Didi Caddy||Hon Treasurer Mark Caddy||Commodore Rob Parker|
|Tim & Colleen Hurst||Peter Rapaic||Geoff Ogden|
|Shane Jones & Sara Aveleyra||Scott Bailey||Guy Bailey|
|Mark & Karen Keogh||Vice Commodore Peter Chalmer||Howard Knight|
|Rob & Sam Kirman||Tim Mahony||Graham Hogg|
|Ishbel Laing||Will Boulden||Grant Alderson|
|Richard Manners||Clive Hawkes||Rear Commodore Elise Manners|
|David & Natalie Martin||Humphrey Hale||Bernie Lenny|
|Grant Powell & Olivia Humphrey||Evan Moore||Scott Bailey|
|Marisa Tribe||Alan Tribe||Julian Walter|
|Mark & Sue Warren||Syd Lodge||Howard Knight|
|Ronald & Brigid Woss||Craig Carter||Tony Packer|
|Michael & Gemma Young||William Packer||Aaron Hood|
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