Family Sunday Roasts
During the Winter months, The Point is bringing back traditional Sunday Roasts. So warm up in the company of good friends and family with an afternoon of hearty, classic comfort food on Sunday May 31, June 21 & July 26. Each month the 3 course banquet menu will feature a different type of Australia’s finest meat. The menu will begin with starters to include chunky pumpkin soup. Beef will be the highlight on Sunday May 31, pork on June 21 and lamb July 26. The roast will be accompanied by creamy mash, roasted root vegetables, house made gravy, red wine sauce and some crusty bread to soak it all up with. Lunch then finishes with desserts such as warm bread & butter or sticky date pudding.
Guests at the Sunday roast lunch series will also experience the first release of The Point’s new range of wines, which includes a
sparkling, a Semillon sauvignon blanc and a shiraz. The range was crafted especially for The Point, combining the talents of The
Point’s Sommelier, Tim Cohen, and the winemaking team at De Bortoli in the Yarra Valley.
Sunday May 31st will be the first of the lunches and to celebrate their launch, Executive Chef Scott Pickett will be cooking his
favourite roast dish – rib-eye with winter root vegetables, Yorkshire pudding and horseradish cream. View Recipe
Adults $45 Children aged 3-12 years $20. This includes 3 course banquet menu and a glass of house white wine or house red wine
and unlimited soft drinks and water for children. Reservations of 6 guests and over receive 1 bottle of house red and 1 bottle of
house white for the table.
To make a reservation, simply download and complete the booking confirmation and return it to us soon as possible.
Alternatively contact reservations at The Point on ph 9682 5566 or email reception@thepointalbertpark.com.au
Recipe:
