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Members: Winning Post Restaurant

Hospitality Package
Call our hospitality team on
1300 729 668
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Hospitality in Members' Enclosure

Rosehill Gardens: Members: Winning Post Restaurant

Rosehill Garden's most prestigious hospitality experience.

On sale for Winter Racing

Members: TJ’s Champagne Bar

At the heart of the action

Vibrant Hospitality for Groups

The Hive

Top-floor entertainment spaces for a minimum of 15 guests

Exclusive entertaining

Private Suites

Perfect for corporates or private celebrations

General Admission Upgrade

Upgrade: Picnic Hampers

A convenient raceday enhancement

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Upgrade: Bar Platters

A Convenient Raceday Enhancement

Expressway Stakes Day - Saturday, 30th January 2021

Rosehill Gardens: Members: Winning Post Restaurant

Prices from

$195 to $500

The racecourse’s signature restaurant offers private tables and panoramic views of the track and Parade Ring paired with innovative a three-course à la carte menu designed by Rosehill Gardens’ Executive Chef, Gerry Maher. Dress code applies as the restaurant is in the Members' Reserve. Guests must be over 18 years to book.

  • Reserved table in the Winning Post Restaurant with trackside views
  • Three-course à la carte menu
  • ATC beverage package (includes a selection of beer, wine, sparkling and soft drink)
  • Full wait service
  • TV monitor per table
  • One racebook per two people
  • Access to betting facilities
  • Complimentary infield parking via Unwin Street
  • Max 4 people per online booking. For bookings of 4-10 please call 1300 729 668
Members Pricing From
$195
Book Now

Everest Carnival in the Winning Post

 

Rosehill Gardens Executive Chef Gerry Maher introduces the Winning Post Restaurant menu for Everest Carnival, with five new desserts created by Head Pastry Chef Chandra Dunn.

Sample Menu – Starters:

  • Twice baked pork belly with apple sauce terrine, crispy corn pudding, red wine cabbage and bacon powder;
  • Seared duck breast, spring garlic consommé, spring bean salad, country bread crisps and shitake marmalade;
  • Poached pacific crayfish with cryo-poached dill meringue, compressed tomato, artichoke, heirloom carrot and blood orange;
  • Polenta crusted boneless spatchcock with ricotta, zucchini, green olive and lemon salsa, tomato sugo;
  • Tuna wrapped in nori with wasabi mayo, crisp tapioca, black vinegar, daikon salad;
  • Hand-shucked Sydney rock oysters (4), served natural with lemon, mignonette dressing.

Sample Menu – MAINS:

  • Australian smooth Dory fillets with decompressed vodka tempura, sea urchin tartare, pommes soufflés and spring garden leaves;
  • Grilled lamb rack, smoked pepper puree, warm pistachio pesto potato, cauliflower and cauliflower anglaise;
  • Beef fillet with garlic nougatine, spring vegetables, bone marrow custard, wagyu beef kransky, rosella jus;
  • Pecorino cheese potato gnocchi with honey roasted parsnip, parsnip cream, roasted almond, raisins, chili and rocket;
  • Chicken supreme with turmeric infused couscous, lemongrass, thai basil, green nam jihm, peanut coconut sauce;
  • Grilled Humpty Doo Barramundi with crisp pineapple, velvet potato, grilled bok choy, confit fennel, wild ginger and tamarind sauce.

Sample Menu – DESSERT:

  • Green apple sorbet, lemongrass mousse, young basil, white chocolate soil;
  • Manjari chocolate panna-cotta, blackberry sorbet, choc-walnut brownie, fresh blackberries;
  • Honey and almond frangipane cake, tropical fruit cremeaux, organic ginger syrup, honeycomb;
  • White peach and hibiscus ice-cream, whipped lemon ricotta, almond granola, hibiscus lemonade jelly;
  • Cookies and cream tiramisu with baileys liquor, dulce caramel and espresso sauce;
  • Premium selected cheese plate, whiskey poached apricots, homemade quince paste, poppy seed lavosh;
  • Tea and coffee. (Sample menu only)

Online Enquiry