SCG OPULENCE

Members dining

DINE IN STYLE

Experience dining in style, this Australia V India Test in the MA Noble Dining Room.

The SCG will play host on January 3rd, 2019. This premier sporting event is set to burst with excitement, as the Indian cricket team roll in to town.

Members are encouraged to pre-book and take advantage of the delicious range of catering options available. See below for more details.

M.A Noble Dining Justin North Lunch

The SCG, in partnership with celebrity chef, Justin North, is delighted to present a very special Justin North signature lunch menu to celebrate the 2019 Indian Tour. 

This January, SCG Members and Guests will enjoy a superb 3 course menu with 2.5h premium beverage package in the comfortable and exciting surrounds of the M.A Noble Dining Room. 

Time: 11:30am to 2.30pm

Price:  $165 per guest (incl. 3 course menu and premium beverage package)

            $15 per guest (optional upgrade to deluxe beverage package)

A special children’s menu for guests under the age of 13 for $35 per guest is also available.

Click here to book

Members Pavilion Dining Room Buffet Breakfast

Enjoy a seasonally driven buffet breakfast of gourmet delights including Artisan sourdough, fresh fruits, breakfast pastries and gourmet hot breakfast menu items in the Members Pavilion Dining Room.

 Available to book during Days 1 to 4 of the Australia V India Test match.

Price:  $45

Time: 7:00 am to 9:30 am

Click here to book

Members Pavilion Dining Room Carvery Lunch

The Members Pavilion Dining Room will feature our famous carvery station with all the trimmings, including succulent slow-roasted meats, tasty jus, and vegetables, selection of salads and desserts and cheese.

Available to book from Days 1 to 4 of the Australia V India Test match.

Price:  $55 per adult, $35 per child (under the age of 13)

Time: 11.30 am to 2.30 pm

Click here to book

Please contact Delaware North on 9085 7724 between 9am and 4pm (Monday-Friday) or email scg-memberbooking@delawarenorth.com for any enquiries. 

 

M.A Noble Dining Justin North Lunch

M.A Noble Dining Justin North Lunch

M.A Noble Dining Justin North Lunch

Justin North’s culinary career began in New Zealand, following his passion for French cuisine, he travelled to Europe in 1996 to work in the 2 Michelin Star kitchen of Le Manoir aux Quat’ Saisons with Raymond Blanc. Upon returning to Sydney he joined one of the city’s most exciting kitchen teams at Banc with Liam Tomlin.

Between 2001 and 2012 Justin ran his own restaurant, Bécasse in Surry Hills. In July 2005, North relocated Bécasse to the CBD with the restaurant developing and evolving into one of Sydney’s premier dining spaces.

Bécasse was named in the top 100 restaurants in the world in 2007. In that year the restaurant also won the coveted Sydney Morning Herald Restaurant of the Year. Justin was awarded the title of 2009 SMH Chef of the Year and in November 2010 was named GQ Chef of the Year at the Man of the Year awards.

At the beginning of 2014, Justin joined the Sydney-based Halcyon Hotels as Executive Chef to oversee the recent acquisition of one of the Eastern Suburbs’ favourite locations – The Centennial. Re-branded, re-furbished and relaunched as Hotel Centennial, the venue has received a loyal following from locals as well as those from farther afield, drawn to sample Justin’s take on contemporary hotel dining.

Justin is the author of two award-winning books — Bécasse: Inspirations and Flavours and the recently re-published French Lessons. In 2014 he published his third book Family Cooking with Penguin Australia. Justin has authored many articles including a sustainability opinion piece published in the New York Times.

Justin’s media credits include Masterchef Australia and Junior Masterchef as well as appearances and cooking segments on Nine’s Today Show, Chanel Seven’s The Morning show, The Lifestyle Channel’s Christmas Special, Mercurio’s Menu (a Sydney Special) and The Circle, Chanel 10.

Justin is the co-founder and director of Concept Hospitality with business partner Will Talbot, a Sydney hospitality consultancy firm set up in early 2018. Their latest project, Mister Percy, a quirky wine bar collaboration with Ovolo Hotels.

Time: 11:30am to 2.30pm

Price:  $165 per guest (incl. 3 course menu and premium beverage package)

            $15 per guest (optional upgrade to deluxe beverage package)

A special children’s menu for guests under the age of 13 for $35 per guest is also available.

Click here to book

Sample Justin North Menu

Entrees:

  • Hiramasa kingfish crudo, golden trout roe, green chilli & lime
  • Charred lamb fillet salad, Romanesco, Mediterranean salsa, pine nuts & za’atar
  • Konbu marinated salmon, soba noodles, Asian greens, pickled ginger, daikon & furikake
  • Vegetarian Entrée
  • Summer vegetable crudites, miso & tahini aubergine, walnut & sesame dukkah

Mains:

  • Slow roast O’connor grass fed striploin, caramelised onion puree, mushroom fricassee & broccolini
  • Twice cooked spatchcock, roast purple carrots, crushed summer peas & lemon thyme chicken jus
  • Spanner crab linguine, cherry tomato & chilli passata, citrus & herb pangratto

Vegetarian option:

  • Grilled cauliflower steak, sautéed local mushrooms, caramelised onion puree & smoked pecorino

Sides:
Roast kipfler potatoes, grain mustard & rosemary butter
Cos & radicchio summer salad, radish, watercress & citrus vinaigrette

Dessert:

  • Raspberry & fig shortbread, lemon mascarpone and elderflower
  • Pistachio & olive oil cake, milk chocolate & candied mandarin sorbet
  • White chocolate & yoghurt parfait slice, golden peach
  • Cheese: Aged Australian cheddar, muscatels, sour cherry loaf
  • Lavazza Espresso Coffee, Selection of Teas & Infusions (Additional $4.5 per guest)

Premium Beverage Package:

  • Wolf Blass Bilyara NV, Barossa Valley South Australia
  • Moores Creek Sauvignon Blanc, South Eastern Australia
  • Moores Creek Shiraz, South Eastern Australia
  • Crown Lager, Pure Blonde & Great Northern Super Crisp
  • Cascade Premium Light
  • Soft Drinks & Sparkling Water

Deluxe Beverage Package Upgrade: (additional $15 per guest)

  • Dunes & Greene Chardonnay Pinot Noir, South Australia
  • 821 South Sauvignon Blanc, Marlborough, New Zealand
  • Tyrrell’s Hunter Valley Chardonnay, Hunter Valley, New South Wales
  • Old Winery Cabernet Merlot, South Eastern Australia
  • Wolf Blass Private Release Shiraz, Barossa Valley South Australia
  • Crown Lager, Pure Blonde & Great Northern Super Crisp
  • Cascade Premium Light
  • Soft Drinks & Sparkling Water

PLEASE NOTE:

  1. Reservations essential and are exclusively available to SCG members.
  2. Dress regulations apply (see scg.com.au)
  3. Reservations of less than 4 guests may be required to share tables
  4. Ground admission & seating is not included in the lunch package. Please contact SCG Membership for any ticketing enquiries
  5. Table occupation is limited to 2.5 hours in order to accommodate SCG Members
  6. Children’s menu is available to guests under 13 years of age.

Members Pavilion Dining Room Buffet Breakfast

Members Pavilion Dining Room Buffet Breakfast

Enjoy a seasonally driven buffet breakfast in the Members Pavilion Dining Room during Days 1 to 4 of the Australia & India Test match.

Discover a selection of gourmet delights including Artisan sourdough, fresh fruits, breakfast pastries and gourmet hot breakfast menu items.

Bookings are essential.

Price:  $45

Time: 7:00 am to 9:30 am

Click here to book

Sample Menu:

  • Bakery selection of mini fruit muffins, all-butter Bridor croissants & Danish pastries
  • Seasonal fresh fruit
  • Hot Breakfast Buffet
  • Charred sourdough bread
  • Truffled free-range scrambled eggs & chives
  • Grilled smoky bacon, veal chipolata, slow roasted Roma tomatoes & fresh herbs
  • Sautéed forest mushrooms, tarragon butter

Beverages:

  • Orange juice & chilled water
  • Lavazza brewed coffee, selection of teas & infusions

PLEASE NOTE:

  • Reservations essential and are exclusively available to SCG members.
  • Dress regulations apply (see scg.com.au)
  • Reservations may be required to share tables
  • Ground admission & seating not included in breakfast pricing. Please contact SCG Membership for any ticketing enquiries
  • Guests must depart by 9.45am

Members Pavilion Dining Room Carvery Lunch

Members Pavilion Dining Room Carvery Lunch

The Members Pavilion Dining Room will feature our famous carvery station with all of the trimmings, including succulent slow-roasted meats, tasty jus, and vegetables, selection of salads and desserts & cheese. Available to book from Days 1 to 4 of the Australia & India Test match.

Bookings are essential

Price:  $55 per adult

Time: 11.30 am to 2.30 pm

Click here to book

Sample Menu:

  • Hot Carvery Station
  • Slow cooked MSA grade aged beef - Riverview NSW
  • Rosemary crusted lamb leg
  • Roasted corn-fed chicken

Served with:

Ciabatta baguette, celeriac slaw, butter accompanied by a selection of premium condiments, jus, sauces and relishes, saltbush and native thyme seasoning.

Vegetables:

  • Roasted root vegetables, rosemary, thyme, sea salt
  • Steamed asparagus, olive oil

Salad Selection:

  • Baby potato salad, grain mustard, spring onion mayonnaise
  • Summer Asian slaw, mint, coriander, nuoc cham dressing

Dessert & Cheese:

  • Australian and imported cheeses, muscatels, quince, lavosh & crackers
  • Selection of cakes and slices
  • Lavazza brewed coffee, selection of teas & infusions

Drinks available on a cash basis from the Members Dining Mezzanine Bar

PLEASE NOTE:

  • Reservations essential and are exclusively available to SCG members.
  • Dress regulations apply (see scg.com.au)
  • Reservations may be required to share tables
  • Ground admission & seating not included in lunch pricing. Please contact SCG Membership for any ticketing enquiries
  • Guests must depart by 2.30pm

 

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