The Summer Edition of Thirty-two Fifty Five is now available in the Club and Marina office or copies are available to download from our website by clicking HERE
Wednesday 18 November 2015 at 3pm
Contact the office if you are able to assist with volunteering your yacht.
Tel: 4940 8188
Click HERE for further information
NCYC’s Galley Restaurant is set to send diners’ taste buds sailing with the intense flavours and rich aromas of Spain with a selection of new tapas share plates on their spring menu; these tasty plates will accompany an extensive selection of locally sourced fresh seafood dishes matched perfectly to the Wickham marina location.
Head Chef Ian Farnsworth is excited by the new tapas selection that offers diners a fusion of Spanish ingredients with international influences. He recommends sampling the mascarpone stuffed baby peppers, patatas bravas & chorizo and tomato and manchego arancini. A choice of three will cost $24.
“Share options offer variety and the growing trend is that diners don’t want to be faced with eating one large meal” says Farnsworth.
“This menu reminds me of my time spent in Spain and I think we have the perfect location to match this style of food.”
Fresh, locally sourced seafood abounds on the new menu with two seafood platter options – a cold starter and a hot and cold platter for two to share, as well as chargrilled swordfish nicoise and a spring influenced crab, grapefruit and chilli salad.
Both platters are bursting with Sydney rock oysters, black tiger prawns, blue swimmer crab and a tasty variety of dipping sauces perfect for a warm spring afternoon, while the hot and cold platter adds beer battered pacific cod, chilli dusted squid and pan fried lime and garlic baby octopus to the mix. Match this with a glass of Juliet Pinot Grigio and you can’t go wrong
According to Farnsworth whose former experience includes Canberra Casino and the Australian National University, the menu design is a team venture with Sous Chef, Dion Douglas, and their small kitchen crew providing input.
“I discuss menu development and specials dishes with my team regularly and incorporate their ideas where possible for an overall match of the club vision. Allowing the team to have input in the menu design is important to grow their skills and encourage them to keep up with market trends.”
Farnsworth’s top menu pick is chargrilled swordfish nicoise served with pan-fried kipflers, green beans, cherry tomatoes, Kalamata olives and white truffle aioli because of its simplicity, clean tastes and presentation; matched with a glass of Oyster Bay Sauvignon Blanc, the expansive views of the marina and lingering hours of daylight, it’s the perfect dining experience.
Newcastle Cruising Yacht Club welcomes all people to the club, simply sign-in on arrival and those guests within the stipulated 5km radius of the club can be signed in by a member or have the option of joining.
For bookings phone (02) 4940 8188
Try our new Spring Breakfast Menu.
Available every Sunday from 8am to 10:30
Book now Tel: 4940 8188
29th and 30th August, 2015
10 days complimentary berthing for competitors.
Click HERE for further information.
Click the following link to read or download the current edition of the thirty-two fifty-five magazine