Annual Dinner – 16 September

Now the Crows have won, you can all come to the Annual Dinner, numbers are down a little, so please support the club and get some return for your membership fees!


Venue:             The Unley Hotel at 27 Unley Road, Parkside. Checkout their website:

We will be upstairs in the Unley patio restaurant.  Please note that there is no lift, only stairs.

Date:               Saturday 16th September, 2017

Time:               6.00pm for 6.30pm. The bar will be open upstairs at 6pm.

What:               3 Course sit down dinner. If you have special dietary requirements please let the staff know when you arrive.

Cost:               The cost is $35 per head. This is after some sponsorship from a friendly accounting firm “that sounds like a car company ”    🙂                    

Drinks can be purchased from the Bar.

Payment:      Payment of $35 ph direct to the Club’s bank account will be used as your booking confirmation. (This will also make finance arrangements easier on the night and so thanks for your co-operation and understanding.)  If you can’t manage that let us know that your coming and we can sort it out on the night!


BSB:  085-005

Account Number: 20-743-2628

Michael McClaren

the Menu is fantastic
Share Plate;
– Roasted red pepper & Paprika arancini w Gremolata
– Chicken satays w spicy coconut sauce
– Haloumi Cigars w Brik Pastry & Salsa verde Housemade dip with chargrilled artisan bread

– 200g Sirloin steak w chimmi churri, triple cooked potatos, toasted corn cob & lemon butter

– Spice rubbed chicken breast, butternut pumpkin,crispy black beans, corn & salsa verde

– Atlantic salmon w confit tomato, cucumber, mint, baby spinach and kipfler potato salad w lime & pomegrante dressing

– Tomato & asparagus tart, w charred asparagus, confit tomato, balsamic onions, caramelised onion ,danish fetta, baby spinach & an orange dressing


-White chocolate cheesecake, macadamia snow, sous vide white chocolate ganache, candied orange & mango icecream.
– Strawberry yoghurt pannacotta, lemon shortbread, textured purple butterfly tea, drunken strawberries, young mint & double cream

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