Adelaide - SMBiT Professionals Christmas Function

  • 12 Dec 2017
  • 18:30 - 21:30 (UTC+10:30)
  • Red Ochre Grill, War Memorial Dr, Adelaide SA 5000

Registration

  • Employee Registration
  • IT Professionals and Past Members
  • Member Registration
  • Member's spouse
  • Vendor Registration

Registration is closed


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



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