Columns
10 years on Image

10 years on

Issue 22, October – November 2007
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Away from the desk

The little bent tree
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Chamber update

The yachts are on their way!
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The making of a Lord Mayor
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Docklander

Engage with the student community
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Docklands Secrets

Politician disrespects us
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Top five street style trends
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Good News Bill Image

Good News Bill

A journey through the past of Docklands
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Health and Wellbeing Image

Health and Wellbeing

Holiday activity planning
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Letters Image

Letters

Sharing the enthusiasm
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New Businesses Image

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Morgan Brooks & Tolhurst Druce Emerson
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Owners Corporation Law Image

Owners Corporation Law

Strata land 2017: The year in review, and predictions for 2018
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Pets Corner Image

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A good day for a walk
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Vertical Smarts
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We Live Here Image

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Short-stays behind property price pain
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What Women Want - With Abby Crawford Image

What Women Want - With Abby Crawford

If all just give a little more ...
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Another ‘newsy’ networking lunch

05 Aug 2017

Another ‘newsy’ networking lunch Image

Following the success of the June lunch, “Docklands News” is presenting another “news event” at the September lunch.

To be held at Berth restaurant in NewQuay on Friday, September 22, the lunch will hear first-hand about the re-branding of Harbour Town and the list of exciting new retailers.

Under new ownership, the wheels have been in motion for months towards a series of announcements that will redefine an important, but underperforming, area of Docklands.

As has been the case for the past eight years, the quarterly lunch costs $60 and comprises three courses and beverages (beers and house wines). Bookings must be made and paid for in advance. The lunch starts at 12 noon (for a 12.30 start).

To book your spot, ring Docklands News on 8689 7979 or email (JavaScript must be enabled to view this email address)

Menu

Entree:

Mezze board house-made dips, garlic brioche, house marinated olives and pickles served on arrival.

Mains:

Harissa spiced chicken with crushed potatoes, aioli, beetroot, carrot, pomegranate and parsley salad; OR

Gnocchi ragu in a rich beef sauce with red wine and fresh thyme.

Green salad served with main course. 

Dessert:

Berth’s dessert board: an assortment of homemade desserts.

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