Business Suit or Black tie (optional)

Canapes on arrival:

- Heirloom tomato tart

- Smoked salmon blini, crème fraiche 

- Potato terrine, beef tartare

4-course menu

 - Roasted scallops, pork jowl, prawn bisque, carrot puree 

 - Lamb cutlet, lamb shoulder croquette, charred onions, lamb jus

 - Selection of cheeses, bread, lavosh, quince paste

- Dark chocolate delice, salted caramel ice cream, caramelised banana

Please note, Bookings and Cancellations CLOSE at 10am on the Friday 4th October, to allow the Chefs to cater, given it is a long weekend.

Payment is still required if cancellation after 10am or non attendance.

If you wish to attend after the 10am close off, please contact the Food Master to ask if you can be catered for,

and only then make your payment by EFT and advise the Treasurer. 

If you have paid by credit card but need to cancel and book for another date, simply book and choose EFT PAYMENT for your preferred date. Our Treasurer will reconcile the payment transfer.

If you don't wish to incur the 2% surcharge on credit card, you can still pay via EFT Bank Transfer as below.

EFT payments $160 please include your Name and L37 code in your banking reference field

Westpac  BSB: 032002  Account No: 000985655

Also only credit card payments made at time of Booking, show a green tick, EFT payments are marked off by the Treasurer.

When booking, could members please provide details of any dietary requirements for themselves and guests well before the event so that suitable arrangements can be made. Please send any details to This email address is being protected from spambots. You need JavaScript enabled to view it..