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Member Events

Test Match Dining Menus


Please ensure to advise SACA of any dietary requirements: email Membership@saca.com.au or call (08) 8300 3232

Beverages

WINES
Scrubby Rise Sauvignon Blanc
Scrubby Rise Shiraz
Jacob’s Creek Reserve Sparkling Pinot Chardonnay

BEERS & CIDER
Furphy Refreshing Ale
Hahn 3.5
Hahn Super Dry
West End Draught
Hahn Premium Light
Tooheys 5 Seeds Crisp Apple Cider

Soft Drinks & Mineral Water

 

Day 1 Lunch and Dinner Menu – Friday 29th November

ENTRÉE

Lamb & pistachio crumb, pea tendrils, sumac, feta cheese, pomegranate, garden peas, semi dried tomato, salsa verde

MAIN (served alternately)

Grilled Tasmanian salmon, orzo pasta with crème fraîche, soft herbs & preserved lemon, pickled kohlrabi, snow peas & fried brussel sprouts

or

Charred beef tenderloin, smoked potato puree, king oyster mushroom, braised baby onions, seeded mustard, jus, petite cress


Day 2 Lunch and Dinner Menu – Saturday 30th November

ENTRÉE

Wagyu beef bresaola, Dijon custard, shaved pecorino, mustard leaves, giardiniera vegetables, ciabatta crisps

MAIN (served alternately)

Roasted lamb rump, baked pumpkin velvet, Mediterranean vegetables & pearl cous cous, salsa verde, asparagus, za'atar

or

Chicken pot au feu, slow braised chicken, baked heirloom vegetables, sweet sherry & tarragon consume, aromatic herbs, black pepper

 

Day 3 Lunch and Dinner Menu – Sunday 1st December 

ENTRÉE

Smoked prosciutto & fiore di burrata salad, oregano, wild rocket, saffron honey & petite peppers

MAIN (served alternately)

Wild caught barramundi with roasted cauliflower, grilled asparagus, fennel chutney & citrus verde

or

Grilled beef fillet, roast beetroot & balsamic puree, sautéed greens, sorrel, toasted almonds, caramelised shallot


Day 4 Lunch Menu - Monday 2nd December

ENTRÉE

Poached king prawn, witlof, dried heirloom tomato, avocado puree, sorrel, lemon dressing & pangrattato

MAIN (served alternately)

Roasted lamb noisette, butter, thyme & garlic fried gnocchi, maple roasted micro carrots, foraged greens

or

Moroccan braised chicken Maryland, harissa sauce, sumac labneh, grilled kipfler, broccolini, preserved lemon, toasted pepita, coriander salsa


EACH DAILY MENU INCLUDES A GOURMET DESSERT BUFFET AND CHEESE PLATTERS TO YOUR TABLE

Chocolate fountain & marshmallows, mud cake & strawberries, Chef’s selection of mini desserts and sliced seasonal fruits

King Island cheese platters with lavosh, dried fruits & mixed nuts to the table


* Menus are subject to change