Spring Long Lunch

2 October from 12:00 noon to 15:30 in the Dining Room.

There’s no better way to welcome the new season than with a long table, flowing wine, and a menu that reimagines the spirit of Oktoberfest in true Tattersalls style. Chef Fernando invites you to indulge in a four-course feast that blends German classics with refined spring flavours.

Join fellow members at the long table to enjoy an afternoon of fine food, wine, and company.

Spring Long Lunch Menu

Amuse Bouche
Smoked Trout, Crisp Potato, Horseradish Cream

Entrée
Scallops, Granny Smith, Roast Celeriac Emulsion

Mains
Pork Cutlet, Parsnip, Savoy Cabbage, Bacon

Dessert
Apfelstrudel, Vanilla Sabayon

Seats are limited, cancel your afternoon appointments and secure your place early!

To book, please email [email protected]