The Brisbane Golf Club is again taking pre-orders for a number of specialities sourced by our Executive Chef, Frederick Marechal to help you celebrate over the Easter weekend.
This has become a regular service at Easter and Christmas and we have had hundreds of Members participate in recent years.
Orders must be received before 5pm on Thursday, 3 April.
Orders will be ready for collection from the Member’s Lounge before 5pm on Thursday, 9 April.
We’ll be in touch with you ASAP to process your order, arrange payment and confirm a pick up time.
Moreton Bay Bugs – 1 kg for $45
Tasmanian Salmon Gravlax – 1kg for $48
Mooloolaba King Tiger Prawns – 1kg for $38
Tasmanian Oysters – One dozen for $24.
Ham on the Bone – 3kg for $45 & 5kg for $75
Boneless Lamb Roast – 1.5kg for $40 & 3kg for $75
Lamb Roast – 1.5kg for $35 and 3kg for $62.50