Columns
10 years on Image

10 years on

Issue 22, October – November 2007
Read more >>

Away from the desk Image

Away from the desk

The little bent tree
Read more >>

Chamber update Image

Chamber update

Docklands’ season of fun and glory
Read more >>

Docklander Image

Docklander

Docklands has everything
Read more >>

Docklands Secrets Image

Docklands Secrets

Politician disrespects us
Read more >>

Fashion Image

Fashion

Top five street style trends
Read more >>

Health and Wellbeing Image

Health and Wellbeing

New year – It’s still you!
Read more >>

Letters Image

Letters

Wish list for November & Financiers will win
Read more >>

New Businesses Image

New Businesses

Morgan Brooks & Tolhurst Druce Emerson
Read more >>

Owners Corporation Law Image

Owners Corporation Law

The great energy rort
Read more >>

Pets Corner Image

Pets Corner

Catch up with Kira
Read more >>

SkyPad Living Image

SkyPad Living

Communicating in vertical villages
Read more >>

We Live Here Image

We Live Here

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

Lunch invite

05 Feb 2018

You are invited to the March Docklands Networking Lunch.

The first Docklands Networking Lunch of 2018 promises a special after-lunch treat – an optional tour of the historic Mission to Seafarers building.

Following lunch at 2pm, mission chief manager Sue Dight will show attendees the building’s secrets and attractions.

Sue will also be our guest speaker and will briefly outline the mission’s role, history and local significance.

So book early to reserve your seat to this special event from 12 noon on Friday, March 16. 

The lunch costs $70 and must be booked and paid for in advance. 

The Docklands Networking Lunch is entering its ninth year and is renowned for meeting like-minded business people. Connections are made or renewed and business is transacted.

To book, email lunch@docklandsnews.com.au or ring Shane at the office on 8689 7979 before March 9.

 

MENU

Entree

Shared gourmet antipasto platters

Mains (alternate drop)

Otway free-range pork belly, crispy skin, baked green apples, quince sauce, herb salad with orange (GF).

OR

New Zealand crispy fried rockling fillets, nicoise salad of beans, fennel, whole eggs and caper tartare.

Dessert

Assortment of petit four desserts.

Beverages

Full strength and light beer, white and red house wines, soft drinks, tea and coffee

 

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