Melbourne Cup - Top of the Ark - Variety Luncheon

The newly refurbished Top of the Ark will be transformed into a magical Melbourne Cup themed event, where guests will be welcomed with a glass of Piper Heidsieck on arrival. We will be bringing the spirit of Hendrick's to you - think fresh aromas, sophisticated settings and a touch of nature, with the addition of our local friends, Hentley Farm wines from the Barossa and Fever-Tree will also be joining the party.

We're also delighted to have Jarrod Walsh hosting the day, with his charming wit and extensive sports knowledge. DJ Justice will be bringing the vibes in-between the races. And as always, we are proudly supporting Variety Bash SA with sweeps, auctions for marvellous prizes, silent Calcutta auction with part proceeds donated to the charity.

You won't miss any of the action with 4 huge screens, TAB facilities and live updates.

Tuesday November 7
Tickets $150 per person + booking fee 
Hosted by Jarrod Walsh
Glass of Piper Heidsieck on arrival
Hendricks Gin Bar
12pm | 3-Course Menu | 4-hour drinks package 
TAB Facilities & sweeps | Silent Auction Calcutta
DJ Justice 
Part proceeds donated to Variety Moto Run

Drinks package - 

Hentley Farm Blanc de Blancs NV
Hentley Farm Riesling
Hentley Farm Villain & Vixen Rosé
Hentley Farm Villain & Vixen GSM
Hentley Farm Villain & Vixen Shiraz
Wicks Estate Sauvignon Blanc
Selection of tap beer
Soft drinks & juices 

MENU

Entree | Tasting plate

Smoked Wagyu Beef (GF)(DF)
charcoal cracker, katsuobushi aioli, fired capers, pickled onion

Hiramasa Kingfish (GF)(DF)
Lemon grass, coconut cream, curry leaf, finger lime

Fried Plantain (V)(GF)
Peach salsa, whipped burrata, peanut chilli crunch

Mains
Alt drop

Chargrilled Beef Fillet (GF)
served medium, spiced carrot puree, duck fat potato galette, broccolini, crispy enoki, fig jus

Roast Chicken Breast (GF)
sweet potato, broccolini, confit tomato, smoked cheddar cream, crispy sage

Dessert

Banoffee Slice
whipped Baileys cream, lime, white chocolate coconut crumb

Vegetarian options available. All guests requiring special dietary needs must contact reception at least one week prior to the event. Undisclosed dietary requirements will incur additional charges.

Terms & Conditions - All online bookings are subject to a booking fee per person. When booking online, full payment is required at time of booking. Guests can pay separately online but must put a “table captain” name in the comments when booking to ensure they are on the correct table. All payments are strictly non-refundable. In the instance of a reduction in numbers, any payments already made will be forfeited.