TAB Slipper Club

Sample Menu

Charcuterie and Seafood Table

Hand Shucked east 33 oysters, champagne vinaigrette, fresh lemon and lime (gf,df)

Chilled whole vannamei king prawns, cocktail sauce (gf,df)

Poached Petuna Ocean trout, tomato, cucumber and zucchini salad and chervil mayonnaise

Selection of sliced cured deli meats with mustards, pickled and grilled vegetables, house-made dips and condiments (gf,df)

Variety of organic freshly baked sourdough bread rolls and loaves with salted organic butter

Carvery

Crispy skin porchetta, glazed apple sauce (DF,GF)

Pasture fed beef striploin with bay leaf jus (DF,GF)

Buffet

Confit free range chicken Maryland, chorizo, heirloom tomatoes, kalamata olives and roasted sweet kumara (gf)

Gold Yukon Potato Gnocchi with seasonal vegetables, tomato fondue and shaved parmesan (V)

Served With

Roasted pumpkin and steamed greens with Lemon and sesame vinaigrette (v,gf,df)

Crispy Patatas bravas, confit garlic and rosemary (gf,nf,ve)

Chefs selection of three salads including tossed mixed leaf with honeyed balsamic dressing

Dessert

Our Pastry kitchen’s selection of sweet treats and miniature desserts inclusive of “the clubs” buttermilk scones with fruit preserve and whipped cream

Markets seasonal best display of fresh fruit and berries

Australian cheese plate with dried fruit, quince paste and crisp-bread crackers

tea & CoFFEE

Dilmah select teas and premium ground coffee available on request

MENU KEY

Dilmah select teas and premium ground coffee available on request

(v) vegetarian (may contain egg, dairy products &/or honey)
(ve) vegan (contains no animal products)
(gf) gluten–free product*
(nf) nut–free product*
(df) Dairy – free product*

*Although this dish is prepared with gluten or nut–free products, we cannot guarantee it is 100% gluten or nut–free as the dish is prepared in kitchens that also use gluten products & nuts.