Tripe Club

In May, the Club was joined by firm favourite, the Hon Tim Fischer AC,  fresh from a trip to Europe. Tim was able to show guests photos from the newly opened  Australian National Memorial in France, the Sir John Monash Centre, as well as share news about the ongoing work of the Svalbard Global Seed Vault as the recently appointed Executive Board Chair and Ambassador of the Crop Trust.

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You can find out more about the work of the Crop Trust here, and the Sir John Monash Centre here.

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Guests also fare-welled RACV City Club Executive Chef, Mark Normoyle, and wished him well on his next endeavour.

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The May luncheon featured a new Tripe-based entree and main course (below) designed by the fine chefs of the RACV Club, alternating with the traditional main dish and followed by an array of cheese and refreshments.

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View the gallery of photographs from this event can be viewed HERE

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The Menu

 

Entree

Honeycomb tripe Bolognese with pesto crouton

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Main Course

Tripe, pancetta and tomato stew with truffle mash & garden peas

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alternating with

 

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

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Cheese

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

 

Freshly brewed coffee, tea & herbal infusions with cookies

Jean Pierre Brut NV, Oxford Landing Sauvingnon Blanc, Day Tripper Shiraz

Carlton Draught & Cascade Premium Light

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