Melbourne Cup Top Room Luncheon

★ Top Room Luncheon has now SOLD OUT ★

We're concocting something different this year for Melbourne Cup in the Top Room. Join us for a whimsical time with Hendrick's Gin. Hendrick's is a unique gin created from eleven fine botanicals with marvellous infusions of rose and cucumber. We will be bringing the spirit of Hendrick's to you - think magical creations, sophisticated settings, royal roses and odd delights, with the addition of Hentley Farm wines from the Barossa. 

We're delighted to inform you Jarrod Walsh will be looking after you for the day, with his charming wit and extensive sports knowledge. DJ Justice will be bringing the vibes in-between the races. And as always, we are proudly supporting Variety Bash SA with sweeps, auctions for marvellous prizes, silent Calcutta auction and part proceeds donated to the charity.

You won't miss any of the action with three 100 inch screens, TAB facilities and live updates. 

Tuesday November 3
Tickets $135 per person (early bird price $120 until 30/9/20)
Hosted by Jarrod Walsh
12pm | 3 Course Menu | Premium Drinks Package
TAB | Silent Auction Calcutta | Sweeps | Auctions
DJ Justice | After-party with The Incredibles
Part proceeds donated to Variety Moto Run

MENU

Entrée
Alternate drop

Gnocchi (V)
truffled mushrooms, rosé sauce, parmigiano-reggiano cheese, basil oil

Lemongrass chicken salad (GF)
pineapple salsa, Asian slaw, lime, sweet chilli dressing

Mains
Alternate drop

Roasted Beef Fillet (GF)
pancetta and sage potato rosti, smoked cherry tomatoes, broccolini, bordelaise sauce

Baked chicken breast (GF)
sautéed greens, crunchy shallots, black rice, yellow coconut curry sauce

Dessert

Amaretto Chocolate Zabaglione
mixed berries, grilled peaches, biscotti, meringue

Individual Cheese Plate
Woodside Cheese Wrights cheeses, house made lavosh, apricot and burn fig jam, mixed roasted nuts

Premium drinks package includes Hendricks Gin and Hentley Farm wines.

Vegetarian options available. All guests requiring special dietary needs must contact reception at least one week prior to the event. Undisclosed dietary requirements will incur additional charges.

Terms & Conditions - All online bookings are subject to a booking fee per person. When booking online, full payment is required at time of booking. Guests can pay separately online but must put a “table captain” name in the comments when booking to ensure they are on the correct table. All payments are strictly non-refundable. In the instance of a reduction in numbers, any payments already made will be forfeited.