Evening with David Finlayson

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Following the outstanding success of last year’s event, The Brisbane Golf Club is extremely proud to announce it will host another Evening with David Finlayson on Friday, 12 August 2022 in The Tennyson Room.

David is the Culinary Director of Howard Smith Wharves, the current Queensland Chef of the Year and a finalist for Australian Chef of the Year. This special evening will feature a six-course meal designed and prepared by David and his team and will feature Queensland’s finest produce. Wines will be available to purchase to match each course and included in the price are two complimentary glasses of wine.

David is a highly regarded and respected Executive Chef and Operations Director throughout Australia and overseas. He has also worked at London’s Michelin Starred restaurant Pied a Terre. This is a great opportunity for Members to experience a menu especially prepared by David and his team.

Members should book early to ensure they don’t miss out on what will be one of the best events of the year.

Date: Friday, 12 August 2022

Time: 6pm for 6.30pm

Where: The Tennyson Room | The Brisbane Golf Club

Price: $130 per person for Members and $140 per person for Non Members

Bookings: Pre-paid bookings are essential. Please call the Office on 07 3848 108 or email geoff@brisbanegolfclub.com.au.

Your food and wine on the evening will be as follows:

Queensland Coral trout sashimi, finger lime, ponzu

Harvest Blanc De Blancs 2020, Adelaide Hills 

KFC Fried Quail, lemon Myrtle Aioli

KT 5452 Riesling 2020, Clare Valley 

Morton Bay bug and Mooloolaba Prawn tortellini, sweetcorn puree, Bisque, corn flowers

First Drop Endless Summer Pinot Grigio 2021, Adelaide Hills 

Seared stockyard beef, wild little acre mushrooms, potatoes, red wine jus

b2bm Shiraz 2019, Murray Darling Downs 

“Our Lamington”

Coconut sponge, caramelised white chocolate gelato, raspberries, macadamia

Riesling freak No.4 2022 (off-dry) Riesling, Clare Valley 

Woombye ash rind, citrus marmalade, oat biscuits

Bluebird Viognier Botrytis 2017, Rylstone 

Kind regards

Geoff Kuehner, CEO

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