Dress in your finest to celebrate the race that stops the nation!

Enjoy a complimentary glass of bubbly on arrival.

Indulge in a three-course set menu created by the Jindalee Golf Club's Head Chef Gopal Khadka.

ENTREE

Smoked salmon, pickled red onion, beetroot crème Fraiche, bloody shiraz gin caviar, red coral and watermelon radish (gf & V)
Field Mushroom Arancini Balls with tomato relish, rocket and parmesan and olive oil drizzle (V))

MAIN

Roasted garlic & herb butter stuffed chicken breast, saffron risotto, wilted spinach & thyme and red wine jus (gf)
Crispy skin Atlantic salmon fillet, whipped lemon honey cream cheese , crushed chat potato, minted pea puree (gf & V)

DESSERT

gf = gluten free / V = vegetarian

Contact the host of MELBOURNE CUP 2024

There were 0 errors found in the information you submitted: