This Spring, the kitchen team will be braising a whole lamb shoulder enough for two. Fernando’s 16-hour technique involves braised tender meat with garlic, thyme and onions to create a wonderful mix of flavours. Served with roasted potatoes and Greek salad, this meal for two can be enjoyed with a bottle of our 2015 [...]
Head Chef Fernando recently debuted the Chargrilled Octopus with Nduja and pine nuts. For good reason, octopus graces many Sydney restaurant menus but Fernando’s is unforgettable. Fernando chargrills just the right tenderness before returning the grill where it develops the signature flavour. Plated with the Nduja spice to wake the palate and a drizzle [...]
Off the menu, behind locked doors resides a guarded selection of wines, for this week Mario & Esmond are pouring this week’s featured wine – the 2018 Fetherston Magnolia Garganega & Gewürztraminer. Fetherston Vintners is run by Chris Lawrence, a former top chef with a serious commitment to flavour. Fetherston Vintners is run by [...]
The holiday season is just around the corner with Halloween, Melbourne Cup, office Christmas parties and then the month of December filled with joy and festive vibes. The best thing about the holiday season celebrations is the feasting, especially when you get to satiate your sweet tooth. French desserts are quintessential for this time [...]
When we think of Mexican spirits, tequila certainly springs to mind. But a new corn whisky from central Mexico deserves attention, whether you’re a whisky connoisseur or new to the spirit. For our November Whisky of the Month, we are introducing to Members Abasalo Whisky our first-ever Mexican whisky just in time for Día [...]
Meeting friends for happy hour or simply ordering a feast to share for dinner, once forgotten in this city is back! Our Head Chef Fernando has been influenced by the traditional Spanish tapas to create a new Bar menu that allows us to come together, share, and try several different dishes without committing to [...]
We wanted to express Australia's collective sweet tooth and mania for desserts through a sweet twist to our wine menu with the addition of Australian sticky. The only time you may have seen these sticky wines is probably on supermarket shelves. They’re not only sweet but also top the wine price list because: Firstly, [...]
By F&B's Esmond Kwan Crème Caramel is a traditional South American dessert. Put simply, it's wonderfully baked custard goodness with a delicious caramel sauce. Head Chef Fernando inherited this recipe from his grandmother, so while it remains a heavily guarded secret, you can now enjoy the dish right here at Tattersalls. What Fernando did [...]
Do you wake up each morning feeling tired? Tattersalls is turning up the heat under the omelette to fuel your body with protein and energy. An omelette is a great way to consume nutrition and a balanced diet early in the morning, and it keeps you active all day. Tattersalls has tweaked our [...]
By F&B's Esmond Kwan A sexton is an officer of a church charged with the maintenance of its building and the graveyard - perfect to be launching our October whiskey of the month just in time for Halloween. The Sexton Single Malt Irish Whiskey is truly in its element after dark. Not only is the [...]
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Club | Athletic | Events | Eat & Drink | Membership | Contact
Acknowledgement of Country
Tattersalls Club would like to acknowledge the Gadigal people of the Eora Nation, the traditional custodians of this land and pay our respects to the Elders both past and present and emerging.
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