For those who follow me on Instagram, it's no secret that I've been having a hoot of a time at the Sydney Spring Carnival, Royal Randwick these last few weeks. I thought I'd share some of the fabulous fun things that Sydneysider's can enjoy at the racecourse. So frock up, suit up and come join in a great day out.
Deluxe Picnic Hampers
(minimum 4 people), $55 per person
Picnic on the field where all the action is happening, hampers include seasonal salads, King prawns served with lemon wedges and cocktail dressing, Hot smoked Cootamundra Lamb, Sicilian chicken, a cheese platter plus a delightful selection of desserts.
(minimum 10 People), $28 per person
Ideal alternative for dining at the races when you are looking for something more casual. In includes such offerings as: finger sandwiches, quiches, mini-pies, mini-sausage rolls and a cheese platter
The Grandview Dining Room
(non-members $220 per person, members $180 per person)
Reserved seat in the Grandview Dining Room, which offers fine dining with the best elevated views of the track. A three course luncheon, with a tv per table and racebook.
Members Only. The Stables offers ATC Members race day access to a world-class facility offering the very best in design, food and ambience. With commanding views across the whole course and a cocktail terrace taking in the Theatre Of The Horse and unique aspects across Centennial Park to the Sydney CBD skyline, The Stables is the perfect place to enjoy an amazing lunch and sunset cocktails. Beautifully prepared three-course luncheons for only $85 per person, exclusive to members and their guests.
The Bucket List Beach Club Marquee
Kicking off at The Star Epsom Day, The Bucket List Beach Club Marquee will bring the iconic bar to Royal Randwick for five major days. Tickets can be purchased through Ticketek. Tickets include race course entry, access to the exclusive precinct, 2 beverages and 1 meal created by The Bucket List Chef, Tom Walton.
Further info on ticketing and hospitality options head to www.theraces.com.au
Biography: George Mullen, Head Chef at Royal Randwick
George Mullen joined the ATC twenty years ago as a casual chef. It wasn’t long before he was promoted to the role of Executive Sous Chef and then finally to Executive Chef in 2000. Prior to working for the ATC, George was Executive Chef at the Swiss Grand Hotel, Bondi Beach for five years.
George describes his personal cooking style as Modern Australian with a Classic European twist. Currently he is working on the food offering for all of the Sydney Spring Carnival days including the a la carte menu and seafood buffet extravaganzas at The Stables restaurant and the corporate suites.
From caviar to meat pies, George Mullen is a chef with many different hats. He is responsible for all things food at the Australian Turf Club – from the Chairman’s Club to the retail outlets and everything in between. What he loves most about the ATC is the passionate and driven team he works with and having had the opportunity to watch the club evolve over the years into what it is today. Plus there are always new challenges around the corner to keep him on his toes. The fact that he lives only ten minutes away is just an added bonus!