A Taste of Spring: Culinary Highlights from the 2025 Sydney Everest Carnival

As the Sydney Everest Carnival prepares to take centre stage this Spring, the Australian Turf Club (ATC) is set to unveil a hospitality experience that celebrates the season’s freshest flavours and finest produce.

At Royal Randwick’s Chairman’s Club, guests will be treated to a menu that reflects the vibrancy, elegance and energy of Spring racing. 

Executive Chef Craig Knudsen and his team have crafted a selection of dishes that hero seasonal ingredients and showcase the creativity behind the ATC’s premium dining offering.  

With a background that spans luxury resorts and high-profile events – including the iconic Paspaley White Luncheon – to prominent venues including Tetsuya’s in Sydney and country Victoria’s Royal Mail Hotel, he brings a produce-driven philosophy and a passion for showcasing local suppliers.

Known for his refined technique and creative flair, Knudsen is committed to delivering dishes that are not only delicious but also unforgettable. 

“Spring is an exciting time of year”, said Knudsen.

“We work collaboratively to design dishes that highlight ingredients like peas, broad beans, courgette flowers and bright radishes – everything light, colourful and refreshing.” 

The menu is designed to mirror the spirit of the Carnival itself: Bold, uplifting and full of life.

“There’s a fantastic energy on course during Spring”, Knudsen added. “We bring that to the plate with vibrant colours, playful presentation and a touch of theatre at the table.”

Among the standout dishes guests can expect to enjoy: 

• Yellowfin tuna tartare with white soy, radish, buttermilk and herb oil 

• Smoked egg yolk with spring peas, broad beans, ricotta, heirloom tomato and mushroom consommé (vg) 

• House-cured beef bresaola with oyster cream, caper berries, rye bread and pickled oyster mushrooms (gf) 

• Hay-smoked pork neck with caramelised cauliflower, broccoli rabe, grilled peach, turnip and jus gras 

• White Pyrenees lamb with chestnut mushroom, Cavolo Nero, stracciatella and capers 

• M5+ wagyu strip loin with salt-baked celeriac, black garlic, charred spring onion, mustard cress and jus gras (gf) 

Each dish has been thoughtfully composed to deliver a multi-sensory experience.

“We think about crunch, flavour, texture and visual appeal”, Knudsen explained. “It’s about creating something memorable, something that feels special.”

The Chairman’s Club at Royal Randwick will be the exclusive setting for these dishes, offering guests a refined atmosphere paired with world-class service.  

“We want people to feel comfortable, to enjoy the day, and to receive innovative, produce-driven dishes that reflect the best of the season”, said Knudsen. 

The hospitality offering is also a celebration of the team behind the scenes. “We have a fantastic crew in the kitchen and on the floor”, Knudsen said. “It’s a team effort, and that passion comes through in every plate.” 

Gerry Maher, General Manager of Food & Beverage, added:

“This Spring, we’re proud to showcase a menu that reflects the energy of the Sydney Everest Carnival and the quality our Members have come to expect. It’s a celebration of racing, flavour and the spirit of Sydney.”

From the first raceday on Saturday 20 September at Sydney Surf To Turf Day, through to the crescendo of The Big Dance on Cup Day on Tuesday 4 November, the Chairman’s Club will offer a dining experience that’s as exceptional as the racing itself. 

Whether you’re a racing enthusiast, a food lover, or simply looking to experience the harbour city at its most sublime, the Sydney Everest Carnival premium dining offering promises to be a highlight of the season.