The ACETA Gala Dinner
Saturday evening 6th May 2023
Put on your finery & join us to celebrate our 3rd ACETA Gala Dinner by indulging in a sumptuous 4 course meal in The Atrium Restaurant in The Gateway Quality Hotel Wangaratta. This restaurant renowned for excellence, winning TAA Regional Hotel Restaurant of the Year 2014 and finalist 2015, 2016, 2017, 2018 & 2019
Nestled in the midst of some of Australia’s finest producers of wine, dairy & artisan produce, Executive Chef Sharon Hunter & her team work their magic turning local produce into fine food that reflects the changing seasons.
Seating will commence at 7pm but you are welcome to join us before hand for pre-dinner drinks at the private bar in the Bogong Executive Room from 6.30pm onwards. Whilst drinks are not included with the dinner dance ticket, these can be purchased at the bar or with the friendly waiting team.
The menu for the event will be an alternating drop –
Entree: Panko crumbed prawns, almond skordalia, pickled zucchini, fennel, dill oil, burnt lemon and chilli dressing
Slow cooked pork belly, Szechuan chilli caramel, crushed peanut, green apple, and coriander salad
Main: Grilled eye fillet of beef, fondant potato, seasoned greens, caramelized beetroot, Bobbie Burns shiraz jus
Barramundi fillet, mixed quinoa, green olive pickled fennel & rocket salad, pomegranate lemon dressing
Dessert: Eton mess meringue, fresh mixed berries, strawberry coulis, vanilla ice cream
Warm dark chocolate pudding, sable crumb, chocolate sauce, vanilla bean ice cream
Nestled in the midst of some of Australia’s finest producers of wine, dairy & artisan produce, Executive Chef Sharon Hunter & her team work their magic turning local produce into fine food that reflects the changing seasons.
Seating will commence at 7pm but you are welcome to join us before hand for pre-dinner drinks at the private bar in the Bogong Executive Room from 6.30pm onwards. Whilst drinks are not included with the dinner dance ticket, these can be purchased at the bar or with the friendly waiting team.
The menu for the event will be an alternating drop –
Entree: Panko crumbed prawns, almond skordalia, pickled zucchini, fennel, dill oil, burnt lemon and chilli dressing
Slow cooked pork belly, Szechuan chilli caramel, crushed peanut, green apple, and coriander salad
Main: Grilled eye fillet of beef, fondant potato, seasoned greens, caramelized beetroot, Bobbie Burns shiraz jus
Barramundi fillet, mixed quinoa, green olive pickled fennel & rocket salad, pomegranate lemon dressing
Dessert: Eton mess meringue, fresh mixed berries, strawberry coulis, vanilla ice cream
Warm dark chocolate pudding, sable crumb, chocolate sauce, vanilla bean ice cream
- Guests with special dietary needs will be catered for accordingly. (Details of your dietary needs will be collected at time of ticket purchase).
The Entertainment for the evening will be provided by
The Roger McLachlan Experience
back once again by popular demand
The Roger McLachlan Experience
back once again by popular demand