Your Easter Shopping List – Avoid the Seafood Queues
| Building on the success of Christmas, our Executive Chef, Gillian Hirst has crafted an exclusive Easter Shopping List just for Members. It’s the perfect way to pre-order and avoid the seafood queues this year.
Ready to order? Simply click the button below and follow the easy steps. Please note all orders must be placed by 5pm on Monday, 23 March 2026. Once your order is confirmed, you’ll receive an email with all the details. Payment will be taken from your house account prior to collection. Don’t forget to include your preferred collection time on the order form. Orders will be available for pickup between 10am and 4pm on Thursday, 2 April 2026. Please also remember to bring an esky to keep your items fresh on the way home. Cancellations won’t be accepted after 5pm on Monday, 23 March 2026. If your order isn’t collected, the full amount will be charged to your house account. If you have any questions or need assistance, please let me know. Regards Geoff Kuehner |
| Oysters
Tasmanian Pacific Oysters from Boomer Bay, Lemon
Cooked Ocean King Prawns Caught in Queensland waters these large cooked pawns are easy to peel and sought after for their sweet taste. Lemon, Marie Rose.
Moreton Bay Bugs Caught in Queensland waters, cooked and halved for your convenience. Lemon, Marie Rose.
Salmon Tarator Cooked salmon topped with Yoghurt Tahini, fresh coriander, walnuts, sumac and pomegranate. Approx 1.2Kg. Serve slightly chilled or at air conditioned room temperature.
Sand Crab Lasagne Gillian Hirst’s Sand Crab Lasagne is a premium seafood dish made with delicate sand crab meat layered between sheets of fresh pasta. Finished with a rich abalone sauce, it delivers a refined, restaurant-quality experience that’s ready to re-heat at home.
Lamb Shoulder Slow cooked Victorian Lamb Bone in Thyme, Rosemary, Orange and Garlic. Ready to re-heat served with Jus. Reheating instructions included.
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