SMBiT Professionals Adelaide
Christmas Party
The Adelaide Chapter will be celebrating the end of the calendar year and Christmas with a Christmas Dinner at the Red Ochre Grill on Tuesday, 12 December 2017.
Enjoy an evening of fine dining with the members, friends and family of the Adelaide Chapter in a relaxed atmosphere at one of Adelaide’s most superb city locations. A floating pavilion, literally sitting on the water, the restaurant has beautiful river views and wonderful night time city views from every seat in the restaurant. Red Ochre Grill is one of those rare restaurants that is as atmospheric during the daylight hours as it is as night.
Red Ochre Grill
War Memorial Dr, Adelaide SA 5000
12th December from 6:30pm
We look forward to spending this relaxed and fun evening.
Costs:
Adelaide Business Members: No cost
Adelaide Employee Members: $35
Members' Spouses/Partners: $35
Vendors, IT Professionals and Past Members: $70
Please RSVP by 5th December
Online registration: Adelaide - SMBiT Professionals Christmas Function
**NOTE: Please register each individual separately, as they will need to make a menu selection.
Menu - please select from the Main Courses below on registration.
Bread
Organic sourdough mountain pepper leaf mini loaf
Entrée Platter
Crocodile with Asian salad and chili jam
Cured salmon with crème fraiche and cucumber
Wild Mushroom Arancini with garlic emulsion
Chicken Liver Parfait with sourdough and pickle
Main Courses
Cone Bay Barramundi (G)
kipfler potato salad, bacon, charred celery, cauliflower cream and salsa verde
Deep Bowl Duck
slow braised in soy, anise, myrtle and chilli broth with udon noodles and soft egg
Orroroo Kangaroo – cooked medium rare (G)
char grilled, eucalypt smoked mash, riberry and pear chutney, slow cooked beets with native jus
Wattleseed Gnocchi (V)
house made & pan seared with sautéed baby king brown mushrooms, smoked asparagus, spiced cream sauce and grana padano
Side
Red Ochre mixed leaf salad with native thyme herbed croutons & palm sugar vinaigrette
Dessert Platter
Macerated fruits with wattleseed cream, meringue and strawberry gum
Passionfruit Semi Fredo with burnt apricot syrup
Chocolate Pave with sable and mint
Mandarin Cream Tart served with caramelised white chocolate