Tripe Club

It really was a packed house for our Winter Luncheon which had a troubled lead up with injury and illness taking two of our guests speakers out of action but guests were not disappointed...

 

Melbourne Insights speaker, Rob Gaylard impressed diners with his wealth of experience in the racing industry and presented some astounding facts and figures on the Melbourne Cup carnival - including research showing that over 30,000 handbags and 15,000 suits are purchased for the month long Spring Carnival in Victoria! More facts and figures on the 2014 Spring Carnival can be read HERE.

 

Iain Findlay then gave guests an idea of life in the police force in 1970s & 1980s Melbounre from his expereince with some of Victoria's worst criminals across the two decades. Equally shocking and fascinating, Iain's presentation exposed a different side of our city. Guests were also able to share a laugh with stories from Iain's time with the AFL Tribunal.

 

The menu also gave diners the opportunity to sample a dish created over 2,500 years ago with Mithacean Seafood & Tripe with Wild Mushrooms, a famous recipe which was shared thoughout Syracusean society in 500BC.

 

The beneficiary charity for the Winter luncheon is Beyond Blue.

 

View the photo gallery for our August Luncheon

 

 

The Menu

 

Entree

Tripe & black pudding tart, caramelised onion, orange, frisee & pinenut salad

 

Main Course

Mithacean seafood & tripe with wild mushrooms

 

alternating with

 

Ox tripe in white onion sauce, creamy mash, green peas, saute bacon & parsley

 

Cheese

Yarra Valley trio of cheese selection, fig jam, walnut bread & crackers

 

Freshly brewed coffee, tea & herbal infusions

 

Beverage List

 

Wolf Blass Bilyara Sparkling Brut

Seppelt Stony Peak Chardonnay

Seppelt Stony Peak Semillon Sauvignon Blanc

Seppelt Stony Peak Shiraz Cabernet

Carlton Draught & Cascade Premium Light