Fashion Luncheon

Thursday 20th & Friday 28th August 2020

Fashionable Dining

Inclusions:

  • General admission 
  • Three course alternate drop menu catered by Coral Coast Catering
  • Drink on arrival
  • Tea and coffee 
  • Live music and fun entertainment including an interactive table’s choice fashion competition
  • Exclusive Nautilus Aviation Fashions on the Field viewing
  • TAB and bookmaker facilities
  • Reserved seating on tables of 8
  • Lucky door prize
  • Access to purchase beverages from a full-strength private bar

Ticket Price:

  • Thursday 20th August
    • Public: $160 per person
    • 100 Club & CJC Members: $120 per person 
  • Friday 28th August
    • Public: $180 per person
    • 100 Club & CJC Members: $120 per person 

* 18 years & older function *

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Three Course Alternate Drop – Ladies Day 

Entree

Thai Beef Salad
Tablelands sirloin marinated with garlic, ginger and lemongrass. Served with bean shoots, carrot, cucumber, coriander, basil and mint salad, finished with toasted peanuts and Thai sesame chilli dressing. 

Or 

Mushroom, Spinach & Feta Arancini Balls
Risotto rice balls filled with garlic, onion, roasted peppers, baby spinach and feta cheese. Served with a garden salad, tomato bush chutney and roast garlic aioli.

Main

Stuffed Chicken Supreme
Chicken breast filled with baby spinach, semi-dried tomato and brie cheese wrapped in prosciutto. Served on sweet potato puree with broccolini and seeded mustard cream sauce. 

Or

Barramundi 
Grilled barramundi served on a bed of roasted rosemary chat potatoes and bok choy with a lemon butter dill cream sauce. 

Desserts

Hummingbird cake served with wild berry coulis and chantilly cream

Or

Passion fruit cheesecake served with wild berry coulis and chantilly cream

 

Three Course Alternate Drop – Cup Day 

Entree

Slow Roasted Duck Salad
Five spice roasted duck with garlic, ginger and lemongrass. Served with vermicelli noddle salad and finished with tom yum dressing and roasted peanuts.

Or 

Barramundi Spring Rolls
Barramundi spring rolls served on bean shoots, shallots, carrot, cucumber, coriander, basil and mint salad. Finished with Thai sesame chilli dressing with toasted peanuts. 

Main

Stuffed Chicken Supreme
Chicken breast filled with baby spinach, semi-dried tomato and brie cheese wrapped in prosciutto. Served on sweet potato puree with broccolini and seeded mustard cream sauce. 

Or

Tablelands Pork Belly
Pork belly rolled and stuffed with a caraway and caramelised onion. Served on sweet potato puree, rosemary and broccolini with seeded mustard cream sauce.

Desserts

Mississippi mudcake served with wild berry coulis and chantilly cream

Or

Mango and macadamia cheesecake served with wild berry coulis and chantilly cream

 

Menu subject to change