Taking part again this year, chefs at Dooleys and Carnarvon Golf Club, have been cooking up a storm preparing their ultimate, to-die-for dishes and grab the Perfect Plate crown.
With winners determined via public vote, the local clubs need your support as they look to be crowned this year’s overall champions.
With chef Dominic Lane at the helm, Lloyds Bistro at Dooleys Lidcombe is showcasing ‘Beef Cheek’, beef cheek slow cooked in a rich gravy, served with colcannon mash, peas, and hand battered fried onion rings, $20 for members and $24 for guests.
Bar and Grill Lidcombe Chef Adrian Hofman is featuring ‘John Dory’, Queensland waters John Dory, South Australian Vongole, broad bean, kipfler potato and butter caper sauce, $35-$41.
Regents Park Bistro Chef Madan Pandit is presenting ‘Lamb Rump’ as his perfect plate, comprising seasoned lamb rump, minted pea mash, potato and sweet gratin, served with red wine jus, $22-$26.
Carnarvon Golf Club Chef George believes his ‘Prawn and Crab Chilli Pasta Risotto’ is the winner.
It features king prawns and blue swimmer crab cooked in a white wine cream and Napoli sauce, with a hint of chilli and garnished with baby herbs, $33-$35.
Here’s how you can help until the campaign closes on Sunday, July 9, at 5pm: Taste one of the Perfect Plate dishes and keep you receipt and use it to vote using the club’s QR Code or ask staff for a paper voting form; the more dishes you vote for, the greater your chances of winning.
