Due to popular demand, your Club’s Melbourne Cup event has now sold out, but Members can still join the waitlist.
The first Tuesday of November and one of our biggest events of the year is less than a week away.
So don your best suits and frocks and break out your fascinators for a wonderful Melbourne Cup Carnival at the Club.
Our Head Chef Fernando has curated a gourmet culinary experience at the Club with a delectable four-course menu:
First Course: Pan-seared scallops, cauliflower puree, tomato confit, chive vinaigrette, in addition to Beef Tartar, quail yolk and brioche toasties.
Vegetarian option: Steamed asparagus, peas, goat’s curd and salsa verde.
Second Course: Chargrilled beef tenderloin, asparagus, sauce soubise, shiraz jus and Pan-seared ocean trout, peas, oyster mushrooms, and zucchini.
Vegetarian option: Chickpea Panisse, roasted eggplant, almond romesco sauce.
Third Course: Cloth-aged maffra cheddar, Le Marquis brie, Milawa blue cheese with fresh seasonal fruits, dates, quince paste, lavosh and water crackers.
Fourth Course: Petit fours including Chocolate and raspberry, Lemons and Merengue & White chocolate and strawberries.
Vegetarian dietary requirements have been taken into consideration and alternative food options have been made available.
Fernando also brings home a little bit of Flemington with his adaption of the famous Peter Rowland chicken sandwich for the canapes.
Please contact the team at events@tattersallsclub.org to join the waitlist.
