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10 years on Image

10 years on

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Away from the desk

The little bent tree
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Aboriginal Melbourne

The Koorie Heritage Trust: An interview with Tom Mosby
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Chamber update

Docklands in COVID-safe trading
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Docklander

Docklander nominated for inclusivity award
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Docklands Secrets

Conflicting speeds
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Chinese

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Critic

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Owners' Corporation Management

The top three benefits of virtual owners’ corporation meetings
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Fashion

Top five street style trends
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Health and Wellbeing

How to keep your brain healthy
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Letters

A cautionary tale for apartment owners
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History

A Coode time on the Yarra
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Housing All Australians

Government needs to invest in housing now
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Business

A celebration for all occasions
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Owners Corporation Law

Dust continues to settle on the Owners’ Corporation Act (2019) reforms
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Mission to Seafarers Victoria

Mission to Seafarers: Open to everyone from November 4
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Maritime

It’s time to activate Docklands
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Pets Corner

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SkyPad Living

Skilling owners’ corporations
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Precinct Perspectives

Stay vigilant, support local
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State MP

After COVID-19: do we want to go back to “normal”?
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Street Art

Goodbye from Blender Studios
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Sustainability

How fast is fast fashion?
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The District

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We Live Here

Short-stays exploit family violence loophole
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Abby's Angle

Let’s think about “freedom” again
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Editions
August 09 Edition Cover

Take your place at the table

03 Sep 2013

The Docklands Networking Lunch is fast approaching so you had better get in quick if you want to secure a seat.

In the spirit of local business connections, the Docklands Chamber of Commerce has joined forces with Docklands News to present the lunch.

The chamber will update diners on its activities, campaigns and successes at future quarterly lunches, starting with the September 20 lunch to be held at Bob’s Steak and Chop House in Bourke St.

Again, the September lunch will cost $60.  To book a place, send an email to (JavaScript must be enabled to view this email address) or ring the office on 8689 7979.

Menu

Entrée: Caesar Salad (cos lettuce, parmesan, crispy bacon, croutons & boiled egg tossed in Bob’s special Caesar dressing);

Main: Pasture Fed New York striploin (porterhouse) 350g served with smashed potatoes or fresh Tasmanian fillet of salmon. (Vegetarian option available);

Dessert: Lemon lime tart

Beverages:  Red and white wine and Boags draught beer on tap

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