Events
Enchanted Garden Annual Club Party at Churchill Room
Join us for the Club’s 161st Anniversary celebration, with fine dining and live entertainment unfolding across a spectacular garden setting.
Saturday, 24 October
6.30pm till late
Churchill Room
Dress code
Ladies: Garden Chic
Gentlemen: Light Coloured Suits or Lounge Suits, complemented by a Floral Pocket Square
$148 Member exclusive price, book before 3 Oct | $168 for Members
$188 per Guest
Includes a 7-course dinner
For bookings, please contact churchill@tanglinclub.org
Please note that only email bookings and cancellations are accepted.
Cancellation Policy: A 50% charge applies for cancellations with less than 1 week’s notice. 100% of the ticket price will be charged for no-shows.
The Menu
Canapes
Smoked Chicken Croquette served with Charred Capers Aioli
Pomme Pavé served with Truffle Salsa and Grated Parmesan Cheese
Tuna Rillettes served with Cannelloni and Paprika Tomato Dip
Watermelon Gazpacho served with Salsa Cruda
Amuse Bouche
Pardoo Wagyu Beef Tartlet
Sea Urchin, Chives, Balsamic Pearl, Bonito Cream
Cold Appetiser
Chinook Salmon Tataki
Pickled Daikon, Pomelo, Caviar, Avocado Cream, Lemon Balm, Black Garlic Shoyu Vinaigrette
Hot Appetiser
Blue Swimmer Crab Onion Chawanmushi
Ikura, Seaweed Cracker, Dashi Ponzu
Intermezzo
Pineapple Sorbet served with Malibu and Coconut
Pre-Main
New Zealand Cod Fillet
Charred Hispi Cabbage, Dukkah Spices, Burnt Spinach Hollandaise
Main Course
48-Hour Slow-Cooked Wagyu Beef Short Ribs
Smoked Parsnip Purée, Grilled Asparagus, Thyme Baby Carrot, Duchess Potato, King Oyster Mushroom, Bordelaise Sauce
Dessert
Tropica
Coconut Mousse, Pistachio Sponge, Pandan Namelaka, Coconut Meringue, Mango Passion Fruit Coulis, Coconut Sorbet
Les Chouchous
The Vegan Menu
Canapes
Crispy Cauliflower served with Kombu Aioli and Puff Quinoa
Pomme Pavé served with Paprika Tomato Dip
Marinated Olive Cocktail Skewers served with Lemon Oil
Watermelon Gazpacho served with Salsa Cruda
Amuse Bouche
Caramelised Figs Tartlet
Roasted Beetroot, Orange Segment, Salty Fingers, White Lemon Mousseline
Cold Appetiser
Heirloom Tomato Timbale
Lemon Compote, Basil Gelee, Lemon Gel, Balsamic Pearls, Tomato Essence
Hot Appetiser
Charred Hipsi Cabbage
Charred Aioli, Puff Rice, Spiced Chickpea Stew
Intermezzo
Pineapple Sorbet served with Malibu and Coconut
Pre-Main
Vichy Carrot Rosette
Mandarin Purée, Green Pea, Crispy Kale, Citrus Carrot Sauce
Main Course
Grilled Lion's Mane Mushroom
Smoked Parsnip Puree, Grilled Asparagus, Organic Baby Carrot, Chimichurri Sauce, Black Peppercorn Sauce
Dessert
Citrus
Coconut Yuzu Cake, Yuzu Curd, Dehydrated Orange Segment, Passion Fruit Sorbet
Les Chouchous