As a Reciprocal Member, you are welcome to book a private function in any one of the Club’s dining venues.

If you wish to do so, please contact any one of the following staff members who will assist you in planning your special event:

Annie Hutchins – Functions Coordinator (08 8213 9523); annie

Micha Ilic – Food and Beverage Manager (08 8213 9538);

Peter Kudler – Head Chef (08 8213 9525)

We can organise flowers, candles, invitations, place cards, seating plans and accept RSVP’s on your behalf.

We look forward to welcoming you and your guests to The Adelaide Club.


Sautéed Leek & Stilton Tart, Tomato & Roast Capsicum Salsa
Moroccan Chicken, Cous Cous, Yoghurt, Paprika Oil
Char-grilled Tuna, Spiced Eggplant Pickle, Curry Oil Dressing
Lamb Backstrap, Babaganoush, Preserved Lemon Dressing
Stilton & Pear Terrine, Jerez Sherry Vinegar, Brioche Toast
Tasmanian Smoked Salmon, Wild Rice, Bean & Herb Salad
Warm Duck & Watercress Salad, Grapefruit, Raspberry Vinaigrette
Chef Selection Antipasto Platter, Grilled Vegetables, Piccalilli
Port Lincoln Tuna Nicoise, French Beans, Vinaigrette
Grilled Tommy Ruff, Date Puree, Celery Roumalade
Tomato and Grilled Beetroot Carpaccio, Goat’s Curd, Lemon Parsley Pangrattato
Tuscan Onion & Red Wine Soup, Fontina Cheese Crouton
Pumpkin, Fenugreek, Coconut
Potato, Smoked Salmon & Dill
Zucchini, Leek & Blue Cheese Potage, Herb Crouton
Seafood Chowder, Toasted Brioche
Main Course
Seared Duck Breast, Fennel, Orange Confit Glaze
Free Range Chicken Breast, Fennel, Cider Braised Chorizo & Onions
Veal Rib-Eye, Sweetbreads, Witlof Masala Glaze
Lamb Rack, Cauliflower Puree, Minted Lamb Jus
Lamb Shank Tagine, Olives, Israeli Cous Cous
Beef Fillet, Grilled Portobella, Roquefort Cream
Spiced Eggplant, Pea & Potato Masala, Kerala Curry
Veal Medallion, White Bean Puree, Madeira Truffle Glaze
Venison Fillet, Braised Red Cabbage, Juniper Berry Sauce
Herb Crusted Trevally, Mushroom Duxelles, Tomato, Lemon Beurre Blanc
Seed & Grain Crusted Sea Bass, Quinoa, Vanilla Saffron Infused Sauce
Char-grilled Salmon Steak, Goat’s Cheese Butter, Thyme Scented Chats
Frangelico Crème Caramel, Apple, Roasted Hazelnuts
Dark Chocolate Tart, Raspberry Foam, Gold Leaf
Espresso Cheesecake, Orange Jelly, Meringue Shards, Mocha Crumbs
Lemon Curd Mille-Feuille, Beurre Noisette Soil, White Chocolate Ice Cream
Banana Tarte Tatin, Butterscotch Ice Cream, Dehydrated Banana
Cocktail Food and Canapes
Goat’s Cheese Mousse, Rocket, Beetroot Confetti
Corn Blini, Roasted Capsicum Salsa, Crème Fraiche
Tuna Tartare, Seaweed Caviar, Beetroot Oil
Smoked Kangaroo Carpaccio, Sesame Ponzu, Daikon
Chilled Pea, Asparagus & Mint Soup, Crispy Shallots
Kingfish Ceviche, Lemon, Shallots, Avocado
Wagyu Beef Tartare, Cornichons, Rosemary Crostini
Chicken Liver Pate, Lavender Jelly, Brioche
Heirloom Tomato, Buraatta, Pickled Walnuts, Black Garlic
Seared Duck Breast, Port Infused Melon, Mint
Dukkha Crusted Lamb Lollipop, Ras-el-Hanout Chutney
Crab and Smoked Trout Welsh Rarebit, Asparagus
Flathead, Speck, Rosemary Oil
Spanish Tortilla, Chives, Sour Cream
Mushroom and Truffle Arancini, Fontina Cheese Sauce
Spiced Eggplant, Pea and Potato Masala ‘Quiche”
Seared Beef Mushroom Duxelle, Foie Gras en Croute
Jamon and Manchego Croquettes, Saffon Aioli
Seared Scallop, Pea Puree, Blood Orange Beurre Blanc
Pulled Pork, Coleslaw, Brik Pastry, Peach Barbeque Sauce