MELBOURNE CUP LUNCH

SOLD OUT
TUESDAY 5 NOVEMBER

Executive Chef Blake Seymour delivers a two course
plus cheese board menu from 12 noon
Tickets $49.90pp including a complementary beverage on arrival

Lucky Door prizes – Free Riverside Sweep – Fashions in the Field
Full bar and TAB facilities – Big screen TV

BOOK NOW

 

 

To start
Freshly made caramelised onion foccacia balsamic and olive oil

Entrée
Tart of sautéed mushrooms, feta and spinach with fennel puree and a rocket
parmesan salad

Mains
Roasted pork belly with Sri Lankan coconut curry sauce, Nimbin brown rice, fried eggplant, grilled pineapple salsa and herb salad
or
Whole roasted garlic and lemon chicken with fennel puree, grilled zucchini, raisin and pine nut salad with tomato saffron broth and olive tapenade

served alternately

To Finish
Cheese boards on the table of local cheeses, fig jam, candied pecans and lavosh

Peculated coffee served to the tables towards the end of the function

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