Columns
10 years on Image

10 years on

Issue 22, October – November 2007
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Away from the desk Image

Away from the desk

The little bent tree
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Chamber update Image

Chamber update

Docklands’ season of fun and glory
Read more >>

Councillor Profile Image

Councillor Profile

The making of a Lord Mayor
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Docklander Image

Docklander

Docklands has everything
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Docklands Secrets Image

Docklands Secrets

Politician disrespects us
Read more >>

Fashion Image

Fashion

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

New year – It’s still you!
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Letters Image

Letters

Wish list for November & Financiers will win
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New Businesses Image

New Businesses

Morgan Brooks & Tolhurst Druce Emerson
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Owners Corporation Law Image

Owners Corporation Law

The great energy rort
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Pets Corner Image

Pets Corner

Catch up with Kira
Read more >>

SkyPad Living Image

SkyPad Living

Communicating in vertical villages
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We Live Here Image

We Live Here

Privy Council gets it, Andrews doesn’t
Read more >>

Book your lunch spot

31 Aug 2017

Book today for the September 22 Docklands Networking Lunch.

The lunch returns to Berth restaurant in NewQuay in September, the location of the first of the quarterly lunches back in 2009.

Representatives from the formerly named Harbour Town Shopping Centre will explain its recent name change and reveal a raft of new retailers.

Come along and hear first-hand how exciting this is for all Docklanders!

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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