07/08/2026
Cured Tasmanian salmon, chicken roulade, Jerusalem lamb, and dark chocolate mousse with raspberry textures. Executive Chef Trung Pham has put together a four-course menu matched to a curated selection of St Hugo wines, from an Eden Valley Riesling to a Coonawarra Cabernet Sauvignon, on the lake at Yacht Club Canberra.
Friday 21 August from 6.30pm.
Members $120, non-members $145. Book now: https://cutt.ly/KtCHW4Ip