Melbourne Cup Lunch 2018

Melbourne Cup Lunch 2018

06/11/2018 @ 12:00 pm - 9:00 pm

393 Main Road, Coromandel Valley, SA, 5051, Coromandel Valley


The Duck Melbourne Cup Lunch

Gather your friends or colleagues for the Melbourne Cup Lunch where you will enjoy the best in South Australian Pub food and drinks while watching the race that stops the nation.

Enjoy your Melbourne Cup Lunch 2018 at The Duck hotel. Accompany the delicious menu created by Head chef Paul with a glass of Lambrook ‘Spark’ pinot chardonnay sparkling white, a cold beer or a Lambrook Bellini. Sit back, relax and settle in for the afternoon.

Guests can get involved with sweeps over Melbourne Cup Lunch, as well as vie for a best hat prize and other giveaways. The race will be shown on all TV’s around the hotel and on the deck.

Melbourne Cup Lunch

  • Happy Hour 3-6pm
  • Spring/Summer menu
  • Sweeps
  • Best Hat Prize (Walk the Runway to enter)
  • Hamper Giveaways
  • $10 Build a Bellini Cocktail
  • $12 Gin Fizz
  • $9.5 Lambrook ‘Spark’ Sparkling Pinot Chardonnay
  • $8 glass, $32 bottle Lambrook Rose
  • $7.5 Furphy Stubbie

Melbourne Cup Lunch Menu

Choose from any of the items on the new spring/summer menu – here is a sample of some if the delicious dishes available for Melbourne Cup lunch.

  • The Duck Staples*
  • 9.0
    Confit Garlic, Parmesan & Thyme Bread (4) V
  • 10
    Wood Fired Sourdough V

    house made maple and walnut butter

  • 12.0
    Duo of Dips

    chargrilled breads
    gluten free bread + 2.0

  • 10.0
    Bowl of Chips

    house made chilli jam & confit garlic aioli
    gluten free option +2.0

  • 13.0
    Battered Potato Wedges

    house made chilli jam & sour cream

  • Small Plates*
    $13.5 each or $35 for 3 with house made dip & pita
  • Salt and Vinegar Eggplant GFO/DF

    spring onion, chilli and a hint of honey
    (VG without honey)

  • Soft Honey Almond Fritters V/DF

    served with a dill verde

  • Crispy Tonkatsu Pork Fillet

    with a mandarin aioli

  • Basil Pesto and Bocconcini Arancini V

    with a vanilla aioli

  • Crispy Karaage Chicken GFO/DF

    miso aioli & lemongrass honey

  • Chargrilled Japanese Pork Belly Skewers (4) GF/DF

    spring onion & bonito aioli

  • Pan Fried Korean Dumplings VG/DF

    tofu & kimchi filling with tangy soy dipping sauce

  • BBQ Mushroom Steamed Buns (3) V

    with a smokey Japanese dipping sauce

  • The Duck Classics*
  • 12.0 | 24.0
    The Crafty Fish^

    lightly battered hoki fillets served with tartare, chips & slaw salad

  • 23.0
    300g Porterhouse Beef Schnitzel

    chips & slaw salad

  • 12.0 | 24.0
    300g Chicken Breast Schnitzel^

    chips & slaw salad

  • 22.0
    American Style Cheese Burger (served medium)

    premium minced brisket, house made pickles, swiss cheese, premium french mustard, Adelaide Hills tomato sauce, Spanish onion, toasted brioche bun & chips
    add streaky bacon + 2.0

  • Chef’s Selections
  • 22.0
    Satay Tofu Bowl VG/GF/DF

    pan fried satay tofu served with coconut rice, pickled carrot, avocado, chilli kale & satay sauce
    add chicken + 5.0

  • 40.0
    300G Cape Byron Black Angus Fillet GF/DF

    rosemary duck fat potatoes, blistered trussed cherry tomatoes, broccolini & house made jus

  • 12.5 | 25.0
    Mushroom & Truffle Pappardelle Pasta^

    Spanish onion, Adelaide Hills mushrooms, confit garlic, baby spinach & tarragon, lightly tossed in truffle oil
    add chicken + 5.0

  • 34.0
    Asian BBQ Beef Short Rib GFO/DF

    served with coconut rice, sesame bok choy and lotus root crisps

  • 30.0
    Sous Vide Chicken Breast GF

    creamy leek puree, roast beetroot, cauliflower, buckwheat and dressed tendrils

  • 28.0
    Japanese Pork Ramen DF

    roast pork, sous vide egg, nori, wood ear mushrooms, spring onion, noodles, toasted sesame seeds and chilli oil in a rich smoked mushroom dashi

  • 30.0
    Pan Seared Atlantic Salmon (served medium) GFO

    crispy chat potatoes, speck, fresh broad beans, peas and charred brussels with a lemon butter sauce

  • Sides & Sauces*
  • 7.0
    The Duck Slaw Salad GF
  • 9.0
    Steamed Seasonal Greens V
  • 4.0
    Parmigiana

    sugo, smoked ham & mozzarella

  • 3.0
    Rich Gravy DF
  • 3.0
    Creamy Green Peppercorn Gravy
  • 3.0
    Creamy Mushroom Gravy
  • 4.0
    Red Wine Jus
  • 2.0
    Confit Garlic Aioli GF/DF/V
  • Kids Menu*
    12.0
    Includes a glass of soft drink or apple juice & ice cream sundae
    (ages 12 & under)
  • Grilled Chicken Breast

    chips & salad

  • Spaghetti Bolognaise

    salad

  • Battered Fish

    chips & salad

  • Chicken Nuggets

    chips, salad & tomato sauce

  • V Vegetarian | VG Vegan | VGO Vegan Option
    GF Gluten Free | GFO Gluten Free Option | DF Dairy Free

  • * All Day Menu Item | ^ Half Price Menu Item

 

Book now to avoid disappointment – 2017 Melbourne Cup Lunch was a sell out!

  • :
  • This field is for validation purposes and should be left unchanged.

The History of the Melbourne Cup

Flemington was fairly basic in the early days with little in the way of running rails or stands. The Melbourne Cup quickly became popular as a carnival with picnic parties, sideshows, celebrations and people showing off their latest fashions. Socialites, politicians and Australia’s rich and famous attended the Cup right from the earliest days.

By 1880, 100,000 people would make the journey to Flemington to attend the Cup. As Melbourne’s population was only 290,000 at the time, this attendance was quite phenomenal, and many visitors came from the country and other Australian colonies, too. These were flourishing times as Melbourne continued to grow during and after the gold rush period.

Read more on the fascinating history of the Melbourne Cup

Stay up to date with The Duck on Facebook and Instagram


Loading Map....
0 Shares