PADDOCK CLUB GRAZING
EXECUTIVE CEO Emma Yee Executive Director Steven Abela General Manager Operations John Daggian Group Executive Chef Matthew Haigh MAJOR EVENTS Events Manager Rebecca Wills Operations & Logistics Manager Anthony Grattidge Events Planner Kira Maio KITCHEN Head Chef - Events Blake Edwards Head Chef - Peter Rowland Kitchen Liam Van Grondelle MARKETING & COMMUNICATIONS Marketing, Communications & Relationships Manager Shiva Singam FOLLOW US peterrowlandau @peterrowlandau
GRAZING MENU Thursday & Saturday PADDOCK CLUB ON ARRIVAL Olive Esferas & rosemary blossom : Miguel Maestre v lg Ocean trout rillettes wrapped in smoked salmon, toasted brioche : Jacques Reymond SAVOURIES RAW COCKTAIL BAR : Miguel Maestre Peruvian ceviché margaritas & tigers milk Scallop texturas, tangerine, yuzu, beetroot & celery lg WANDERING Lime leaf cured ocean trout tartare, with plum sauce & yuzu, wonton cracker : Victor Liong Tartlette of Bosc pear, walnut, Roquefort blue cheese, prosciutto : Jacques Reymond Confit duck, fig & watercress arancini, burnt orange mayonnaise Smoked veal fillet, caper biscotti, horseradish crème fraîche, egg yolk jam, shiso BOWL FOOD Arroz con Costillas pork ribs, belly & marina almonds picada : Miguel Maestre Seared vindaloo steak tartare with fengreek raita & mathri, black sesame wafer : Adam D Sylva Roast pumpkin, coriander, blackened broccolini & chickpea tagine, fried kale, mint yoghurt v DESSERT & CHEESE White chocolate, toasted sesame, yuzu & lychee : Darren Purchese Churros con chocolate : Miguel Maestre v Ash lavosh, whipped blue cheese, grape jelly, pistachio powder v LATER IN THE DAY Mc Foie Burger - Blackmore Wagyu & manchego 6 months DOP : Miguel Maestre Croquettas de bacalao The Cod Father & garlic aïoli : Miguel Maestre Slow cooked lamb shoulder & goats cheese sausage roll, house made mint relish Peking duck steam bun, spring onion, cucumber & sticky orange glaze Peter Rowland is committed to serving the highest quality products made from a diverse list of ingredients that we source from our best seasonal suppliers. Given the wide selection of ingredients we use, we are unable to absolutely guarantee that any products noted on our menu as being free of a particular substance do not contain traces of that substance that may cause you illness or discomfort if you suffer from allergies. Peter Rowland is happy to answer any questions about the menu, the ingredients we use and particular dietary requirements, but we take no responsibility in relation to the choice you make and the selections you choose. Our dietary indicators are as follows: dairy free df, vegetarian v, vegan vegan, low gluten lg
GRAZING MENU Friday & Sunday PADDOCK CLUB ON ARRIVAL Gaspacho Andaluz, king crab : Miguel Maestre Mushroom & pine nut sang choi bao : Victor Liong v SAVOURIES RAW COCKTAIL BAR : Miguel Maestre Yellowfin tuna poke Mojito jalapeño, mint & lime lg Red claw yabbie Banderillas WANDERING Quail larb served on cosberg lettuce : Adam D Sylva Brandade of snapper with garlic confit, ginger, coriander & mild chilli, crisp wafer : Jacques Reymond Grilled Wagyu skewer, pickled turnip, gorgonzola, parsley puree, charcoal salt lg Chickpea fritter, parmesan salt, truffle salsa BOWL FOOD Seafood paella a la Arroz con bogavante Tasmanian lobster, calamari, diamond clams : Miguel Maestre lg Lacquered rack of lamb, sesame, sauce verte, pearl couscous : Jacques Reymond Freekeh salad, almonds, lemon, parsley & crisp haloumi v lg DESSERT & CHEESE LATER IN THE DAY The Crazy Bull prickly pear mousse, tequilla jelly : Darren Purchese Churros con chocolate : Miguel Maestre v Crisp walnut bagette wafer, triple brie, textures of rhubarb Bikinis Jamon serrano & manchego jaffles : Miguel Maestre Empanadillas - quail egg, confit chicken, morcilla, chipotle romesco : Miguel Maestre Sichuan spiced lamb slider pickled fennel & coriander : Victor Liong Goujonnettes of deep sea rockling, crumbed & fried, sauce tartare : Jacques Reymond Peter Rowland is committed to serving the highest quality products made from a diverse list of ingredients that we source from our best seasonal suppliers. Given the wide selection of ingredients we use, we are unable to absolutely guarantee that any products noted on our menu as being free of a particular substance do not contain traces of that substance that may cause you illness or discomfort if you suffer from allergies. Peter Rowland is happy to answer any questions about the menu, the ingredients we use and particular dietary requirements, but we take no responsibility in relation to the choice you make and the selections you choose. Our dietary indicators are as follows: dairy free df, vegetarian v, vegan vegan, low gluten lg
BEVERAGE PACKAGES PACKAGE 1 Tesabella Pinot Noir Sparkling Grant Burge Benchmark Chardonnay Tatachilla Sauvignon Blanc Grant Burge Benchmark Shiraz Tatachilla Partners Cabernet Shiraz Heineken James Boag s Premium Light James Squire Orchard Crush San Pellegrino Sparkling Water Aqua Panna Still Water Schweppes Soft Drinks Spring Valley Orange Juice PACKAGE 2 Yarra Burn Premium Cuvee Brut Billy Goat Chardonnay Dusky Sounds Sauvignon Blanc Ta Ku Pinot Noir Grant Burge Miamba Shiraz Heineken James Boag s Premium Light James Squire Orchard Crush San Pellegrino Sparkling Water Aqua Panna Still Water Schweppes Soft Drinks Spring Valley Orange Juice
PACKAGE 3 G. H. Mumm Cordon Rouge Petaluma White Label Chardonnay Petaluma White Label Sauvignon Blanc Knappstein Hand Picked Riesling Petaluma White Label Cabernet Sauvignon Tintara Shiraz Stonier Pinot Noir Heineken James Boag s Premium Light James Squire Orchard Crush Bulleit Bourbon Smirnoff Vodka Gordon s Gin Johnnie Walker Red Bundaberg Rum San Pellegrino Sparkling Water Aqua Panna Still Water Schweppes Soft Drinks Spring Valley Orange Juice