News

The 8 week road to success

Posted by Tattersalls Club on Wednesday, January 22, 2020

 

American businessman and writer Max De Pree, once said: “We cannot become what we want by remaining what we are”.

 

Drawing inspiration from the above quote; the Athletic Department is excited to announce the start date for the next 8-week challenge. The challenge will commence on Monday 10th February.

 

The challenge gives Members the opportunity to push themselves to their limits and see what amazing results they can achieve. As always there will be a strong focus on balancing exercise with healthy nutrition as well as continuing the ongoing learning aspect of how to get the best results over 8 weeks.

 

We will once again be using the team at "MeasureUp" to provide all Members who sign up with a comprehensive body analysis scan (so we can see just how much muscle you put on over the 8 weeks).

 

Everyone who signs up for the challenge will also receive a personalised weights program put together by the amazing team at the Athletic Department, as well as some extra training tips and tricks.

 

For more information please contact the team at addesk@tattersallsclub.org or phone 9263 9212.

 

 

 

  

 

 

2020 Events - book yours now!

Posted by Tattersalls Club on Tuesday, December 17, 2019

 

Members and clients are already locking in their events for 2020 to ensure they secure the Clubhouse space and date of preference for their special occasion or work function.

 

Members have gathered both loved ones and peers inside the Clubhouse walls to celebrate an array of events; from 21st’s to 80th birthday parties, 40/50/60 year school reunions, engagement parties, pre wedding lunches, anniversaries, Christmas parties and much more.

 

Tattersalls Club is uniquely positioned in the heart of the CBD overlooking the beautiful Hyde Park. With two rooms available for event spaces and a team dedicated to personalised 5 star service, we look forward to creating an event you will not forget!

 

Let’s pre plan together and get started on your 2020 calendar to avoid disappointment.

 

For more information please contact Rose at rosecadden@tattersallsclub.org or phone 9263 9217.

 

 

 

  

 

 

For business or leisure…why not visit a Reciprocal Club!

Posted by Tattersalls Club on Tuesday, December 17, 2019

 

Have you planned a little break from the hustle and bustle of Sydney to the tranquil shores of Hawaii? Or do you have a work trip coming up in Hong Kong or London? Whatever your destination and reason it’s always nice to have a place that provides the comfort of home while you’re away.

 

We have a wide network of reciprocal clubs across the globe so if you’re heading out of town why not have a look at our list of clubs that you can visit on your journey. Likewise, if you happen to be in a city that we do not currently have a reciprocal club in and you find one that you think other Members will enjoy please let us know!

 

For a list of our reciprocal clubs please click here. To request a letter of introduction to be sent to the reciprocal club you wish to visit, please email us at tattersallsclub@tattersallsclub.org.

 

 

 

 

 

2020 Golf at Tattersalls Club

Posted by Tattersalls Club on Friday, December 13, 2019

 

With another year under our belts and a record number of golfers enjoying the four Tattersalls golf days throughout the year (and scoring higher than ever), we have been busy planning for 2020.

 

We are pleased to announce all courses have been locked in for the new year:

 

ORANGE WEEKEND – Friday 13th to Sunday 15th March.

 

A mixed sub club weekend away with cyclists and runners. We plan to play at Duntryleague and Wentworth golf courses.

This weekend away will include other activities and dinners out!

 

NSW GOLF CLUB – Friday 1st May – 08:10 tee off.

 

CONCORD GOLF CLUB – Thursday 2nd July – 11:30 tee off.

 

ELANORA GOLF CLUB – Monday 14th September – 11:30 tee off.

 

THE AUSTRALIAN GOLF CLUB – Thursday 19th November – 08:00 tee off.

 

To enquire about Tattersalls Golf please contact Sara at sarapeelgrane@tattersallsclub.org or on 9263 9202.

 

 

 

 

Club Secretary Des Mulcahy reviews our Christmas Whisky - Starward Nova

Posted by Tattersalls Club on Friday, December 06, 2019

The star may not be that of the North, but with BERRY – CHOCOLATE –SPICE, you would indeed be wise to follow this special Australian made taste of Christmas.

 

The name Nova is a girl's name of Latin origin meaning "new". It’s a fitting selection as with each year we strive to deliver new experiences and scale new heights. 2019 has been no different as we continue to harness the connective power of sport, culture, health and wellbeing.

 

This whisky, a Double Gold medal winner at San Francisco World Spirits competition, is a great way to celebrate another fine year for your Club, Tattersalls.

 

Colour

Christmas all over

Nose

Orchard Fruit with Christmas spice (probably from the lightly charred Yarra & Barossa Valley barrels)

Palate

Sweet to start with mellow spice at length

Water

Oops – Was almost finished but as expected beautifully mellow

Finish

Long, delicate and spicy balance

 

Merry Christmas!

 

Contact Sara on sarapeelgrane@tattersallsclub.org to arrange your Whisky Club Membership.

 

 

Bondi to Bronte (and then some!) - Jonathon Miller Reports

Posted by Tattersalls Club on Thursday, December 05, 2019

 

Despite being the first day of summer, it was not quite the picture perfect Bondi Beach Babe day on Sunday. Overcast, but seemingly no chance of rain and somewhere around the 18 degree mark in the morning. Plenty of sunscreen required for those braving the UV and the waves, and lucky they were warmer than the air temp. The south easterly swell, or was it north easterly, brought the temps to about 21 degrees. They packed some punch at 3 or so feet and regular.

 

Suckers like me lined up at 830 for the 1km warm up “Bondi Bay” swim… due to conditions the markers were set wide and deep, with a small gate to go in and out behind the breakers. The combination made for a late start, a course a bit hard to sight, and definitely more than the stated distance. Some estimated that it was on the higher side of 1.5km; judging by the winning times that seems about right.

 

There wasn’t much of a gap between the bay swim and the main event; a quick recovery coffee (or two) followed by some more appropriate liquids and there was only just enough time to scoff down a banana before lining up for the aqua trek to Bronte, an estimated 2 point something kms around the famous headland into Bronte beach. The swell had settled, but only slightly, and the pink triangular buoys trailing off into the distance and around to the south seemed to be spaced much farther apart than suggested. The familiar set of Bondi Beach, the icon, conspired with your subconscious to provide an ominous optical illusion. How big is this bay again? It felt huge.

 

Then the whistle and we were into the water. Holding your breath is always a shock when your heart rate goes up, followed by the dipping and dropping coastline. Dizziness is common in these swells. Where is that next marker? Just follow the feet in front and hope they know what they’re up to. Just don’t lose your goggles. Our old blokes cohort was sent off a little way behind the flippers and family group, which made for some interesting obstacles in the water as we swam toward our final destination; wetsuits, a snorkel or two, families, the odd breast stroker. The whole spectacle a welcome distraction in the deep off the point, where the visibility in the water was clouded by the prevailing swell.

 

Soon enough, you find your rhythm and breathing comes easier (unless you’re racing to the finish). Not quite the story for me: steady-as she-goes until we sight that historic Bronte beach and surf club. You could have sworn it was 1975. Bronte isn’t the most protected beach at the best of times; you can feel yourself getting swept off to New Zealand if you stray too far outside the flags. Trying to see the finish line as you swing out around Tamarama is a different story. Landing a jet on an aircraft carrier is probably a bit of a long bow… but you get the picture.

 

As fate would have it, I missed every set and had to swim through white water to the shore break, which promptly sent me into the sand. That’s what showers are for I guess. From the looks of the faces on the beach, most were happy to be on dry land and to have that blasted timing chip taken off their left ankle. The volunteers genuflecting for those too buggered to deal with velcro. The sight of the Tattersalls tent on the hill was a very welcome one. The massage, snacks and coffee even more so.

 

In summary: highly recommended.

 

A big thanks to the Tattersalls team and see you all next year!

 

 

Tattersalls Member Parking Offer

Posted by Tattersalls Club on Monday, November 25, 2019

 

Tattersalls Club Parking discount at Enacon St Marys Cathedral

 

Flat rate of $10 per visit for the following:

 

2 hours from 6.00am Monday - Friday up until 10.00am

Entry after 5.00pm Monday - Friday until 10.00pm close

Saturday and Sunday $10 per entry between 7.00am and close

 

ALL DAY PARKING $35

 

To redeem these rates please follow this process:

 

1. Members take a ticket as normal.

2. Parking is provided at the agreed rates.

3. Prior to exit - Members are to press the intercom button on the ticket machine to present their Member card and request our discounted rate.

 

 

ENACON PARKING, Under St Marys Cathedral: 2 Cathedral Street, Sydney.

 

www.enacon.com.au

 

 

Charlotte Thodey gets creative at the Club

Posted by Tattersalls Club on Friday, November 01, 2019

Thursday 14th November from 11:00 to 15:00

 

Charlotte's artworks are currently hanging in the Members Dining Room. The inspiring and wonderful art exhibition ‘At the table’ by Charlotte Thodey will be showing in the Club for the whole month of November.

 

We are very happy to announce that Charlotte Thodey has offered to join us as our first ‘Artist in Residence’ over lunchtime on Thursday 14th November. Members will have the unique chance to meet and greet with Charlotte and see what goes into creating her artworks. You will also have the chance to purchase one of the small pieces she will be painting at the Club on the day. A great idea if you’re still looking for the perfect Christmas gift if you ask us!

 

Renowned Australian still-life painter and beloved art teacher Charlotte Thodey celebrates vegetables in all forms.

 

Her paintings are a rare combination of elegance and irreverence in their combination of a sophisticated understanding of classical still-life virtues, as well as the vibrant daring of the subversive. She famously sleeps with cabbages in her bedroom studio and searches farmer’s markets produce from the ravishing to the decaying. “You might think I was the health department,” she explains and says, “I can stare at a desiree potato with such intensity you’d think I wasn’t normal.” The results of her horticultural obsession are exquisite still-life paintings.

 

Charlotte has exhibited widely both within Australia and internationally.

 

Charlotte would love to see you. Make it a perfect afternoon by combining it with lunch at the Club!

 

To make a lunch booking please contact the team at dine@tattersallsclub.org or phone 9263 9216.

 

 

 

 

Summer is almost here, and so is our November Whisky of the Month - Reviewed by AD Supervisor Malcolm

Posted by Tattersalls Club on Friday, November 01, 2019

They say summer bodies are made in winter, but in my opinion any time is a good time to start. With summer almost hitting I’m excited to get into budgy smugglers on the beach as well as in the Tattersalls pool!

 

My fitness program consists of 4 resistance training sessions a week, 2 HIIT sessions and 2 pool sessions. But balance is key and I like the occasional whisky to treat myself after an intense swim or workout...let’s face it; a six-pack isn’t made with six-packs of beer.

 

This is why I’ve put my hand up to review this month’s Whisky of the Month; Michel Couvreur’s Intravagan’za.

 

Michel Couvreur was a pioneer of made in France whisky. He had a very personal, and truly revolutionary vision of what whisky should be: more than terroir, more than the distiller’s touch, it was the maturing in oak casks that truly helped the grain spirit become whisky.

 

From 1978 on, having settled in the French region of Burgundy, he decided to make it his life’s work and to dedicate his research to a process which he once compared to cross-fertilisation.

 

Here’s what I thought of the Intravagan’za:

 

Colour

Light and golden, the perfect colour

Nose

Very easy on the nose, smelling sweet and welcoming

Palate

Hints of pear and some floral notes with a hint of smoke

Water

Opened up a new level of sweetness and enhanced the flavour

Finish

Overall a very easy sipping whisky, would make a great post-dinner drink

 

Now, enough about the whisky! If you would like to work on your fitness as we embark on the hotter months, book in with me or someone from the team for a personalised program, tailored to your personal goals and interests. Contact the team at addesk@tattersallsclub.org or on 9263 9212.

 

Contact Sara on sarapeelgrane@tattersallsclub.org to arrange your Whisky Club Membership.

 

 

$1 Oysters are back, for a limited time only!

Posted by Tattersalls Club on Friday, November 01, 2019

With the summer season excitement almost upon us, we can hardly wait for all the summer treats that come in tow.

 

Due to popular demand, we have decided to start our November special a little early this year. Chef Nathan will be ordering our delicious fresh South Australian Coffin Bay oysters in plenty.

 

To compliment: enjoy our Aussie Angullong sparkling available for a limited time on special for $5 per glass.

 

Available during lunch daily and from Wednesday to Friday evening, until sold out!!

 

For 2 person bookings or more we recommend pre-booking to avoid disappointment.

 

To book in to try our monthly specials, please contact the food and beverage team at dine@tattersallsclub.org or on 9263 9216.

 

 

  

 

'Tis the season to book your Christmas feast!

Posted by Tattersalls Club on Thursday, October 10, 2019

With Christmas frighteningly close, it’s that time of year to book your office, family, team get together.

 

Christmas is a time to create everlasting memories with family and friends. Organise a time this December to treat your team, colleagues and family to a special lunch or dinner and allow the team to make this year extra special for you.

 

Mains – choice of two

Atlantic salmon baked with lemon & herbs

Honey baked ham

Turkey breast served with cranberries & nuts

Slow-roasted lamb shoulder

 

Sides

Fresh garden salad

Spiced pumpkin mash

Baked carrots with almonds

Roasted potatoes with rosemary & garlic

Roasted brussel sprouts with bacon & cranberries

 

Desserts – choice of two

Pavlova with fresh cream & summer fruits

House made Christmas pudding with brandy custard

Baked camembert with nuts, honey & white wine

Selection of cheeses with lavosh & quince paste

 

Includes a 2 hour beverage package.

 

$70 per person or $90 per person with fresh prawns and oysters, based on a minimum of 6 people sharing.

 

For more information please contact events@tattersallsclub.org or phone 9263 9217.

 

 

 

 

Dollar, Dinero, Peso, Pound - One is all it takes

Posted by Tattersalls Club on Thursday, October 03, 2019

Take a ball of dough, roll it out and place some filling in it. Close up the dough and fold the edge. And what do you have?! Dumplings!

 

Following the Second World War, Japanese soldiers who returned from Northeastern China brought home gyōza recipes, which have been a popular staple in Japanese cuisine since.

 

So here at the Club, for the month of October during happy hour from 17:00 until sold out, Wednesdays to Fridays, and to coincide with the Night Noodle Markets over in Hyde Park we are offering $1 gyōza! (minimum 6)

 

And nothing goes better with a fresh pork and prawn gyōza than a refreshing and crisp beer, so we suggest enjoying your gyōza with the Kirin lager!

 

To book in to try our monthly specials, please contact the food and beverage team at dine@tattersallsclub.org or on 9263 9216.

 

 

  

 

I'll go to Scotland through this dram while you go anywhere

Posted by Tattersalls Club on Thursday, October 03, 2019

With all of the travel we do it can sometimes be nice to find a place that’s a home away from home…or a Club away from the Club. Tattersalls are lucky to have a network of over 70 reciprocal clubs worldwide; Kuala Lumpur? Moscow? Johannesburg? We have you covered! We are endlessly in search of new clubs in faraway places and have recently added new ones in Canada, the US and Scotland. Speaking of Scotland…

 

Islay is a little island off the South West of Scotland. Beautiful beaches surrounded by mountains, and peat…enough to last 5000 years. In the beginning of summer it is 3 degrees, windy, raining yet somehow inviting, welcoming and warm, much like our October whisky of the month; the Port Askaig 100 proof. This single malt hits you like the fresh breeze as you step off the CalMac ferry onto the north side of Islay, the place where your peated scotch journey truly begins. The saltiness is subtle but enough for you to feel like the onshore winds have sprinkled the ocean over your lips and remind you that summer and beach days are just around the corner. Like most Islay malts, the peat is something that you cannot disregard, but there is just a hint of brown sugar to sweeten that Islay smoke.

 

Colour

Light amber, quite clean

Nose

Smokey and a little fruity with a touch of brown sugar sweetness

Palate

Peaty (as you would expect) with hints of clove and cinnamon

Water

Softens the punch a little (it is cask strength), personally I don’t think it needed it

Finish

Sweet with just a hint of saltiness on the lips

 

Thanks to Kimberly for taking the time to review this month's Whisky of the Month! If you would like a letter of introduction please email the club name and dates to Kimberly Jane on tattersallsclub@tattersallsclub.org.

 

Contact Sara on sarapeelgrane@tattersallsclub.org to arrange your Whisky Club Membership.

 

 

 

Sydney's secret celebration space

Posted by Tattersalls Club on Thursday, October 03, 2019

Shh! This is only for those you want to share with.

 

As ‘The’ Season approaches, and we are inundated with invitations, don’t forget one of the many benefits of Membership; our unobstructed views of Hyde Park that can lift any spirit and which become a perfect backdrop for a worthy gathering.

 

Tattersalls Members enjoy some of the most prized views in our great city. Be done with bleak spaces and beige food, let the Tattersalls team lift your celebration and share this with your friends and colleagues.

 

Let’s plan your end of year celebration together to make it an event to remember.

 

For more information please contact events@tattersallsclub.org or phone 9263 9217.

 

 

 

 

Cuisine of the quarter USA - September special Boston Clam Chowder

Posted by Tattersalls Club on Friday, September 06, 2019

As the American quarter comes to an end, you need to nourish the soul, feed the body and give yourself a hug in a bowl of chowder; known to warm up your belly and tantalise your tastebuds. For a meal that's high on flavour and low on fuss.

 

In 1939, a bill was introduced into legislature in the state of Maine that would make the use of tomatoes in clam chowder against the law because a lot of people claimed that adding tomatoes to clam chowder is strongly discouraged in some parts of the northeast and would ruin the taste.

 

So here at Tattersalls, chef Danny will be showing you just how tasty sticking to tradition will be, yes you guessed it! We are stewing up the Boston Clam Chowder, traditionally made with bacon and leeks.

 

We suggest matching with a glass of our Nugan Estate Pinot Grigio, a light and acidic wine beautifully paired with a clam driven broth.

 

Enjoy for lunch or dinner every Thursday in September as part of our Cuisine of the Quarter USA.

 

 

To book in to try our monthly specials, please contact the food and beverage team at dine@tattersallsclub.org or on 9263 9216.

 

 

  

 

The English Single Malt - reviewed by chef Danny

Posted by Tattersalls Club on Friday, September 06, 2019

It was the perfect month to ask chef Danny to review the whisky of the month, being 'the English' in our own team (Danny hails from Essex).

 

Both Danny and head chef Nathan love to experiment with flavours, recently house smoking the USA special of Kansas City pork ribs. A fan of smokey flavours, this month's whisky suited Danny perfectly, as it is The English's smokey release.

 

Danny's review below:

 

Colour

Light in colour, great viscosity.

Nose

Easy on the nose, nice aroma of cinnamon and orange peel.

Palate

Not too earthy on the palate, light peaty flavour.

Water

A full-bodied taste and doesn't taste too watered down.

Finish

Smooth finish, with a lingering overtone of vanilla and honey.

 

Many thanks Danny for taking the time to review this month's whisky. To try some of Danny and Nathan's amazing menu items you can make a booking with the team at dine@tattersallsclub.org.

 

Contact Sara on sarapeelgrane@tattersallsclub.org to arrange your Whisky Club Membership.

 

 

 

Canadian Club 20 year old - August Whisky of the Month

Posted by Tattersalls Club on Monday, August 19, 2019

 

This month our events manager Kate has reviewed our latest Whisky Club arrival, Canadian Club 20 year old. You can read her review below. Thanks Kate for your great review!

 

Not being a whisky connoisseur myself, I thought I would take one for the team and volunteer to taste and review this month’s Whisky Club whisky of the month - the Canadian Club 20 YO Whisky, and to be honest I was very pleasantly surprised!

 

It’s been so cold these past few days so I wanted to take my whisky tasting journey to the sunshine in Hyde Park and I asked chef Nathan to whip me up a cheese plate to accompany. With the sun shining and the warmth of this delicious whisky, I was in heaven.

 

Colour

Burnt orange toffee. Hues of red, orange and yellow.

Nose

Sweet candy, oak, maple and pear.

Palette

Vanilla, toffee. Smooth and almost creamy…buttery and mature.

Water

Underlines the rye and opens the flavour. Accentuates the sweetness.

Finish

Long and warm, honey with a touch a lemon.

 

Watch this space for takeaway cheese and antipasto platters to enjoy in Hyde Park coming to Tattersalls Club Members this Spring! We won’t tell if you choose to have some Canadian Club 20 YO Whisky with it…..

 

Contact Sara on sarapeelgrane@tattersallsclub.org to arrange your Whisky Club Membership.

 

 

 

Winter comfort food - Tastes of the States - New Yorker Mac 'n Cheese

Posted by Tattersalls Club on Monday, August 05, 2019

For the month of August, we are serving New Yorker Mac 'n Cheese, which will be available every Thursday as our second USA special. Available for lunch and dinner until sold out!

 

This is winter comfort food at it's best, designed to warm you from the inside out.

 

Don’t forget our USA Cuisine of the Quarter happy hour special is $5 Shrimp Po Boys from 5-6pm daily until sold out. Pair them with $5 beer or wine.

 

 

To book in to try our monthly specials, please contact the food and beverage team at dine@tattersallsclub.org or on 9263 9216.

 

 

  

 

It's getting smokey in here! Tastes of the States - Pork Ribs

Posted by Tattersalls Club on Friday, July 12, 2019

A barbecue's aroma can elicit the most basic instincts in our DNA. Ribs are, of course, supreme proof of this; given each serving is three-quarters bone, if we didn't enjoy stripping off those sparse morsels of flavour then we would have gone the way of other less meaty cuts.

 

It's not just about texture though. Not only does meat cooked on the bone tend to be more flavourful, but in marked contrast to much modern pork, around the ribs is marbled with fat, which means it's always succulent. If you're already salivating, then you'll be glad to know that Tattersalls is smoking up barbecue pork ribs served with crunchy slaw and fries.

 

To complement this, we suggest matching with a glass of Californian Zinfandel; a red so rich and full of structure you won't know whether you want another glass or another plate of ribs.

 

 

To book in to try our monthly specials, please contact the food and beverage team at dine@tattersallsclub.org or on 9263 9216.

 

 

  

 

And we have launched...2019/20 Tattersalls Whisky Club!

Posted by Tattersalls Club on Thursday, July 04, 2019

 

For those previous Whisky Club Members; we hope you have enjoyed (and are still enjoying) your whiskies from around the world!

 

We are now moving on to the next 10 whiskies for the 2019/20 membership year. First up…. The Macallan Fine Oak Single Malt 10 years old:

 

The Macallan Fine Oak 10 Years Old forms part of the Fine Oak range and is matured for a minimum of ten years in three exceptional oak cask types. This complex combination of casks delivers a light whisky with notes of honey and fruit.

 

Colour

Pale straw.

 

Nose

Complex with a hint of fruit and heather honey.

 

Palate

Soft and malty balanced with oak and fruit.

 

Finish

Lingering with hints of oak and fruit.

 

Contact Sara on sarapeelgrane@tattersallsclub.org to arrange your Whisky Club Membership.

 

 

 

Our next Cuisine of the Quarter - we bring you the tastes of the USA!

Posted by Tattersalls Club on Friday, June 28, 2019

Nothing brings people together like good food; food is representative of a city and country’s culture. In order to really get to know a place and the people you’ve got to eat the food.

 

At Tattersalls, we seek out new experiences and when found treat our Members. We celebrate our people and incorporate this into everything we do at the Club. We introduced our cuisines of the quarter this year to celebrate the world's culinary offerings.

 

Our first quarter was Japan, thereafter due to popular demand we moved to Italy for our second quarter. For the upcoming third quarter we are entering a new continent, and bringing Members from Italy to the U.S.A (perfect timing with 04th of July just around the corner).

 

Our American themed menu will run from July to September. Menu specials as always will change monthly and will be offered for both lunch and dinner on Thursdays until sold out.

 

JULY – Kansas City Style Pork Ribs

AUGUST – New Yorker Mac 'n Cheese

SEPTEMBER – Boston Style Clam Chowder

 

Don't miss $5 Shrimp Po Boy during happy hour Wednesday to Friday until sold out.

 

To book in to try our monthly specials, please contact the food and beverage team at dine@tattersallsclub.org or on 9263 9216.

 

 

  

 

Join the Tattersalls Team for the Sutherland 2 Surf

Posted by Tattersalls Club on Friday, May 17, 2019

The first of the 3 fun runs Tattersalls is participating in is in less than 10 weeks.

 

The Sutherland to surf is an 11km fun run starting at Sutherland and finishing at Wanda Beach Cronulla.

 

A perfect distance and course for those who are new to running, or a perfect chance for those seasoned vets to blow out some cobwebs before taking on the 14km City2Surf.

 

We have been working behind the scenes to create the perfect 10 week training block program.

 

With all aspects taken care of (bar doing the training) the team have created an easy to follow running plan which will be paired perfectly with a personalized structured weight plan designed to get you to the finish line.

 

The team in the AD are taking appointments now for those who are interested in getting a training plan and assessment done to get you race ready.

 

The Tattersalls run club is also in motion, leaving from the AD desk every Tuesday at 1pm, Damian Tancred will be putting the group through their weekly paces.

 

Finally (and probably most importantly) make sure you purchase yourself a sublimated Tattersalls running singlet from the AD so we can recognise you on the day of the fun run.

 

Please contact the AD team at addesk@tattersallsclub.org or on 9263 9212 to join the team!

 

 

  

 

Our final whisky of the month all the way from Ireland

Posted by Tattersalls Club on Friday, May 17, 2019

 

Our final whisky for the 2018/19 Whisky Club year has arrived; Redbreast 12 year old single pot still Irish Whiskey.

 

For more than a century Redbreast has stayed true to the Irish Pot Still whiskey making tradition. Today it is considered to be the definitive expression of this quintessential style of Irish whiskey making - a living legacy.

 

Full of aroma and flavour, Redbreast 12 Year Old benefits from a strong contribution from distillates which have matured in Oloroso sherry casks, giving it its trademark Christmas cake character.

 

Nose

A complex spicy and fruity aroma with toasted wood notes evident.

 

Palate

Full flavoured and complex; a harmonious balance of spicy, creamy, fruity, sherry and toasted notes.

 

Finish

Satisfyingly long, the complex flavours linger on the palate.

 

Contact Sara on sarapeelgrane@tattersallsclub.org to arrange your Whisky Club Membership.

 

 

 

That's Amore!

Posted by Tattersalls Club on Friday, May 17, 2019

As Dean Martin sang, as only the rat pack could, we are certain he envisaged our next Italian cuisine of the quarter dish; Osso Bucco.

 

Meaning "bones with holes, or hollow bones" it is no surprise the translation doesnt make it onto the menu. Slow-braised veal would sound both more appetising and accurate, and those bones (not in fact hollow at all, but full of rich, delicious marrow) are the dish's crowning glory – anyone who sends the plate back to the kitchen without investigating their interior has missed out on the best bit.

 

Chef Nathan is slow braising the veal and serving it with potato mash and steamed greens.

 

We recommend our next Italian vino to complement this dish, the Sensi Forziere Chianti Classico Reserve from Tuscany; a region best known for Chianti should be regarded as Italy's most innovative. It's certainly a fussier vine than Cabernet or Merlot, so come in and try this wine's savoury and cherry-fruit characteristics.

 

Our Osso Bucco is available every Thursday for lunch and dinner throughout May!

 

To book in to try our monthly specials, please contact the food and beverage team at dine@tattersallsclub.org or on 9263 9216.

 

 

  

 

Cotswolds English Single Malt - April's Whisky of the Month

Posted by Tattersalls Club on Friday, April 05, 2019

 

Thank you to Dan and his partner Widya who took the time to review this month's whisky of the month- Cotswolds English single malt.

 

This is the first single malt whisky ever distilled in the Cotswolds.

Cotswolds Distillery use 100% locally grown, floor-malted barley and mature the whisky in first-fill ex-Bourbon barrels and reconditioned red wine casks. Rich, fruity and sippable.

 

Colour

Dan: Rich, golden

Widya: A bit light- amber/gold

 

Nose

Dan: Sweet- vanilla, chocolate, orange peel

Widya: Sweet note with a vanilla hint

 

Palate

Dan: Light and fruity

Widya: Sweet, light and not oaky – no complex flavour

 

Water

Dan: Enhances flavour

Widya: Enhances the flavour- more depth and more aromatic

 

Finish

Dan: No bite, chocolate after taste

Widya: Easy to drink, fruity after taste

 

Contact Sara on sarapeelgrane@tattersallsclub.org to arrange your Whisky Club Membership.

 

 

 

 

Benvenuto! Delizioso Mesi! Tastes of Italy

Posted by Tattersalls Club on Thursday, March 28, 2019

Our Italian may be rusty but Nathan and Danny's creations are delizioso!

 

In Italy, they add work and life onto food and wine. For Italians, eating has traditionally been a social affair, the enjoyment of simple yet amazing pizzas, pastas and gelato, a satisfying way of fuelling up.

 

We're kicking off Taste's of Italy Cuisine of the Quarter with our very own house-made lasagne, proven to be one of the nation's all-time favourite dishes. Chef's lasagne will be available every Thursday in April for lunch and dinner.

 

And to round off the experience, we suggest pairing this with a glass of the Sicilian wine; Feudo Arancio Nero D'avola. Despite having enough history to fill an amphitheatre, this wine had not until recently lived up to its heritage and expectations. With vineyards stretching more than 5 times that of Australia's, most of its wine is anonymous, yet the best can be excellent.

 

In recognition of the value of Sicilian wine to the nation, it's an open secret that vast quantities miraculously find their way into bottles on mainland Italy, and we have managed to snare a few at Tattersalls Club.

 

We farewell our happy hour Gyozas this week and replace them with a delicious antipasto polpette alla napolitana (Italian meatballs) for $5. Available Wednesday to Friday during happy hour (17:00-18:00) until sold out.

 

Here is what's to come throughout the next quarter:

APRIL - LASAGNA - EVERY THURSDAY

MAY - OSSO BUCCO - EVERY THURSDAY

JUNE - GNOCCHI - EVERY THURSDAY

 

To book in to try our monthly specials, please contact the food and beverage team at dine@tattersallsclub.org or on 9263 9216.

 

 

  

 

Tattersalls Club Family Membership

Posted by Tattersalls Club on Wednesday, March 20, 2019

 

Invite your loved ones to share in your Club!

 

Any full member of the Club is entitled to 2 family memberships. Family memberships can be passed on to immediate family members (parent, spouse/partner, child or son/daughter in law) whose membership subscriptions will be subsidised by the Club such that their dues are 50% of their full membership.

 

For your child (over 18) a full Athletic Department membership begins from as little as $885 per annum.

 

This is a fantastic way to build on our already strong and vibrant family ties, and we enjoy welcoming your family members to our strong Tattersalls Club family.

 

Please contact Sara at sarapeelgrane@tattersallsclub.org or on 9263 9202 for more details.

 

  

 

 

Whisky of the Month for March - Old Sport

Posted by Tattersalls Club on Friday, March 08, 2019

 

Our Whisky Club Members are an elegant and refined bunch and their reviews are worthy of print!

 

This month Ketki Madane and her guest Shane Cooper review our latest whisky; Old Sport rare Highland malt.

 

Colour

Ketki: Caramel

Shane: Azure sun (ie: golden honey)

 

Nose

Ketki: Sweet and very mild on the nose

Shane: A British cigar room (ie: sweet and light with a caramel finish)

 

Palate

Ketki: Caramel, oak, a hint of honey?

Shane: Like a Malteser-sweet but you can taste the malt (ie: honey, caramel with a sharp finish)

 

Water

Ketki: Sweet with a longer finish

Shane: Like a Jack Russell-all bark and no bite (ie: reduces the bite to enhance caramel flavour)

 

Finish

Ketki: Short; perfect for Winter but a little heavy

Shane: 5ft 3 inches (ie: short)

 

Thank you Ketki and Shane for your fantastic reviews!

 

From the distiller:

 

This Scotch Whisky was created for the legendary ‘Old Sport’. He required a Scotch that was smooth enough for his daily tipple, yet powerful and refined for his many guests. He chose only the finest Cognac to finish his blend and impart a unique and irresistible flavour profile.

 

The malts are carefully chosen from a selection of Scotland’s finest distilleries, then are delicately combined to produce a smooth, sumptuous and delectable blend reminiscent of old Scotch Whiskies.

 

The whisky is aged in whisky casks and then in specially imported XO Cognac barrels. The resulting whisky is smooth, fruity and nutty with both power and finesse and a hint of tropical fruit.

 

Contact Sara on sarapeelgrane@tattersallsclub.org to arrange your Whisky Club Membership.

 

 

 

 

2019's first whisky of the month - The Deveron 12 Years

Posted by Tattersalls Club on Wednesday, February 06, 2019

 

Thank you to Member Rob Woodford who brought his friend Matthew Swinney along to review our first Whisky Club tipple for 2019 - The Deveron Highland single malt 12 year old.

 

Rob’s review:

Colour: Autumn leaves in Connecticut

Nose: Initially searing then rapidly softening

Palate: Fulsome, well balanced with lingering butter

Water: Moderate with water

Finish: Unmistakeable but not overbearing

 

Matthew’s review:

Colour: An Autumn evening (soft amber)

Nose: Unferocious

Palate: Frontal sparkle but synonymous dive to back of throat

Water: Bulbous, light

Finish: Instant cockle warmer, upward journey

 

From the distiller:

This was another whisky released in 2015 by John Dewar & Sons as part of their ‘Last Great Malts of Scotland’ campaign. It is a Highland whisky produced at the MacDuff distillery on the eastern shore of the Deveron River. Distilled in pot stills from 100% malted barley, then aged in barrels.

 

TASTING NOTES:

Nose: Sweet baking spice, toffee apples and ginger.

Palate: A core of butterscotch with waxy malt and apple pie.

Finish: Wood spice, vanilla and soft oakiness.

Overall: A new-look core expression for a single malt that's rightly getting more attention.

 

Contact Sara on sarapeelgrane@tattersallsclub.org to arrange your Whisky Club Membership.

 

 

 

 

Be coached by a former world number 1 - squash with Michelle Martin!

Posted by Tattersalls Club on Friday, January 25, 2019

 

Michelle Martin is an Australian former professional squash player who was one of the game's leading players in the 1990's. She was ranked number one in the world from 1993 to 1996 and again in 1998 and 1999, and won three World Open titles, six British Open titles and seven Australian Open titles, plus 2 gold medals at the 1998 Kuala Lumpur Commonwealth Games

 

Please note the following dates for coaching: 12 sessions (2 every week).

 

Monday 4th March

Monday 11th March

Monday 18th March

Monday 25th March

Monday 1st April

Monday 8th April

 

The sessions will run from 18:00-19:00 and also 19:00-20:00 and attendees may come to one or both sessions. Cost is $80 per person which entitles you to ALL 12 sessions, so under $7 a session if you attend all!

 

To RSVP please contact Sara Peelgrane at sarapeelgrane@tattersallsclub.org or on 9263 9202.

 

  

 

 



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