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Members: Winning Post Restaurant

Hospitality Package
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Hospitality in Members' Enclosure

Rosehill Gardens: Members: Winning Post Restaurant

Rosehill Garden's most prestigious hospitality experience.

Reserved table

Public: Cocktail Bar

Relaxed Entertaining

Hospitality Package

Public: Ascot Restaurant

A relaxed and social bistro-style environment.

Hospitality Package

Members: TJ’s Champagne Bar

At the heart of the action

Vibrant Hospitality for Groups

Public: The Hive

Top-floor entertainment spaces for a minimum of 15-20 guests

Exclusive entertaining

Private Suites

Perfect for corporates or private celebrations

Outdoor Entertaining

Public: Open Terraces

Entertain your group from a private outdoor viewing deck

Run To The Rose Day - Saturday, 10th September 2022

Rosehill Gardens: Members: Winning Post Restaurant

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
  • 6 hour 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
Members Pricing From
$265
Book Now
Public Pricing From
$310
Book Now

*ATC Beverage Packages commence on the beginning of the first race, for a duration of 6 hours. A cash bar will be available for purchases after the 6 hour period finishes

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)

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