Melbourne Cup Lunch

Melbourne Cup Lunch 2018

06/11/2018 @ 12:00 pm - 9:00 pm

Main South Road, Hackham, SA, 5163, Fleurieu Peninsula


Mick O’Shea’s Melbourne Cup Lunch

Gather your friends or colleagues for the Melbourne Cup Lunch where you will enjoy the best in South Australian Pub food and drinks while watching the race that stops the nation.

Enjoy your Melbourne Cup Luncheon 2018 at Mick O’Shea’s. Accompany the delicious menu created by Head chef Adam with a glass of Lambrook ‘Spark’ pinot chardonnay sparkling white, a cold beer or a gin fizz cocktail. Sit back, relax and settle in for the afternoon.

Guests can get involved with sweeps over Melbourne Cup Lunch, as well as vie for a best hat prize and other giveaways. The race will be shown on all TV’s around the hotel.

Melbourne Cup Lunch 2018

  • New Spring/Summer menu
  • Live Music with Melvin Chang once the race finishes
  • $10 Honey Fig Sour cocktail special
  • Lambrook ‘Spark’ Sparkling Pinot Chardonnay $9.50 per glass
  • Gin Fizz cocktails – choose your from our premium gin list, a flavour and mixer for $13
  • Happy Hour from 12pm, including $7 SA pints
  • Sweeps
  • Best hat prize
  • Lucky Whips (prizes given out throughout the day)
  • Selling flower Crowns

Melbourne Cup Lunch Menu

Choose from any of the items on the new Spring/Summer menu

  • share plates
  • 34.0
    SELECT 3 SHARE PLATES

    includes baked ciabatta bread, Fleurieu olive oil + dukkah

  • 13.0
    MAC & CHEESE BALLS VO

    + bacon jam (3)

  • 13.0
    SOUTHERN FRIED CHICKEN GFO

    + smoked chipotle aioli

  • 13.0
    CRISPY CAULIFLOWER V/VGO/GFO

    + chilli jam

  • 13.0
    STICKY ASIAN PORK BELLY

    + fennel créme

  • 13.0
    ROASTED PUMPKIN ARANCINI V

    + eggplant kasundi (3)

  • 13.0
    HEIRLOOM TOMATO BRUSCHETTA V

    tomato ciabatta, heirloom tomato, basil + feta

  • 13.0
    PRAWN CUTLETS

    crispy pastry wrapped and pineapple + jalapeño salsa (3)

  • 13.0
    CHEF’S OLIVES VG/GF

    + toasted fennel and lemon

  • 13.0
    PAN FRIED HALOUMI V/GF

    + olive and lemon tapenade

  • Classics
  • 20.0
    JERK CHICKEN PIZZA + GF BASE + 2

    spicy marinated chicken, fresh pineapple pieces, house made sauce + mozzarella cheese

  • 20.0
    SMOKED HAM PIZZA + GF BASE + 2

    Hahndorf smoked ham, truffle, portobello mushrooms, house made sauce, fior di latte

  • 20.0
    MARGHERITA PIZZA + GF BASE + 2

    fresh basil, house made sauce, mozzarella + fior di latte

  • 22.0
    GRILLED CHICKEN BURGER + GF BUN + 2

    lettuce, tomato, American cheese, smoked bacon, pineapple, aioli + chips

  • 22.0
    SOUTHERN FRIED CHICKEN BURGER + GF BUN + 2

    lettuce, tomato, American cheese, bacon jam, chipotle aioli + chips

  • 22.0
    ANGUS BEEF BURGER + GF BUN + 2

    lettuce, tomato, red onion, American cheese, smoked bacon, pickles, tomato relish, mustard + chips

  • 24.0
    AUSTRALIAN SALT & PEPPER SQUID GFO

    garden salad, aioli + chips

  • 25.0
    BEEF & GUINNESS PIE

    tender pieces of beef, crispy pastry shell, garden salad, Beerenberg tomato chutney + chips

  • 21.0
    CHICKEN SCHNITZEL

    crumbed chicken breast, garden salad + chips

  • 21.0
    BEEF SIRLOIN SCHNITZEL

    crumbed beef sirloin, garden salad + chips

  • ADD PARMIGIANA $4

    sugo, Hahndorf smoked ham + mozzarella cheese

  • 25.0
    FISH & CHIPS

    crispy battered blue grenadier fillets, garden salad, tartare sauce + chips

  • Chef’s Selections
  • 24.0
    PAPPARDELLE PASTA V/GFO

    fresh basil, semi dried tomatoes, red onion, Fleurieu olive oil, confit garlic, fresh chilli, roasted capsicum + feta

    ADD CHICKEN $4

  • 28.0
    RICOTTA GNOCCHI V/VGO/GFO

    house made tender ricotta gnocchi, baby spinach, slow cooked Adelaide Hills lamb shoulder in rich tomato sauce + grana padano

  • 32.0
    MURRAY VALLEY CONFIT PORK BELLY GF

    eggplant kasundi + fennel créme

  • 29.0
    ATLANTIC SALMON NICOISE SALAD GF

    salmon fillet, potato, green beans, olive tapenade, heirloom tomatoes, red onion, poached egg + crispy quinoa

  • 28.0
    CHICKEN & HALOUMI SALAD VO/GF

    grilled chicken breast, haloumi, salad greens, cucumber, heirloom tomatoes, quinoa, roasted chickpeas + honey mustard dressing

  • 28.0
    SEARED KANGAROO SALAD GF

    Paroo kangaroo fillet, green beans, roasted beetroot, lentils, toasted almonds, salad greens + horseradish créme

  • 24.0
    GREEK SALAD GF

    herb chicken, salad greens, heirloom tomatoes, cucumber, capsicum, red onion, balsamic dressing, olives + feta

  • 38.0
    CHARGRILLED SA MSA ANGUS SIRLOIN STEAK GFO

    roasted potatoes, smoked pancetta, broc tops + truffle butter
    100% grass fed, marble score 2+, free range, no hormones + antibiotic free
    200g • 32.0
    300g • 38.0

  • 38.0
    CHARGRILLED SA WAGYU RUMP 300G GFO

    roasted potatoes, smoked pancetta, broc tops + truffle butter
    200 day grain fed, marble score 6+, free range, no hormones + antibiotic free

  • Sauces GFO

  • 3.5
    GRAVY, PEPPER, MUSHROOM AND TRUFFLE, DIANE
  • 5.0
    RED WINE JUS
  • SIDES
  • 2.5
    BAKED DINNER ROLL

    + butter

  • 10.0
    GARLIC BREAD (4)
  • 10.0
    CHIPS GF

    tomato sauce + aioli

  • 10.0
    WEDGES

    sweet chilli + sour cream

  • 8.0
    GARDEN SALAD GF
  • 8.0
    STEAMED VEGETABLES GF
  • 10.0
    BEAN SALAD GF

    salad greens, beans, roasted beetroot, quinoa + toasted almonds

  • GF Gluten Free | GFO Gluten Free Option | V Vegetarian | VO Vegetarian Option
    VG Vegan | VGO Vegan Option

 

 

 

Please call the venue for last minute bookings on 08 8384 6944

The History of the Melbourne Cup

Flemington was fairly basic in the early days with little in the way of running rails or stands. The Melbourne Cup quickly became popular as a carnival with picnic parties, sideshows, celebrations and people showing off their latest fashions. Socialites, politicians and Australia’s rich and famous attended the Cup right from the earliest days.

By 1880, 100,000 people would make the journey to Flemington to attend the Cup. As Melbourne’s population was only 290,000 at the time, this attendance was quite phenomenal, and many visitors came from the country and other Australian colonies, too. These were flourishing times as Melbourne continued to grow during and after the gold rush period.

Read more on the fascinating history of the Melbourne Cup

Visit the Mick O’Shea’s Facebook page to keep up with what’s going on at Micks


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