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Sir Robert Menzies MENZIES Sir Robert Menzies Personalities - Painting of Sir Robert Menzies by Ivor Hele , 1970 National Archives of Australia A1500, K22849 NEW SOUTH WALES MASONIC CLUB MAGAZINE Club Founded 1893 Print Post Publication PP244187-00007 Issue 38, March 2009 PRESIDENT’S REPORT GENERAL MANAGER’S With our new caterers now on board and fully functional we have seen a significant increase in the use of Cello’s Dear Fellow Members, REPORT restaurant. I would encourage all Members and Guests to make Since I last wrote to report to you, the Vice President, the Hello everyone and welcome to the March a reservation when you wish to dine there so that we do not disappoint anyone. Please call Cello’s direct on 9284 1014 to General Manager and I have once again attended the edition of the Members magazine. We have see how they can assist you. Annual Conference of Clubs NSW as the representatives of experienced a dramatic downturn in business this Club. activity over the last six months and I think that We plan to have an open day / canapés and drinks for Members there is a little more pain to come. That’s the to introduce you all to David Allison and staff. It is our aim to A new feature at this conference was an elective seminar on the subject of club “bad news” the “good news” is that we are in a strong position showcase to all Members the culinary delights for which David amalgamations. It was well attended. The fact that such a seminar was held at to ride out the storm as we proceed through 2009. There have has won numerous awards. When we finalise the details of this all is indicative of the state of the club industry. been a number of measures put in place that will allow our event I will inform all Members as this is one not to be missed. TOURING GROUP Every month brings closures or proposals for the amalgamation of clubs. One business model to function more economically. Anzac Day is fast approaching and we have had an city club has ceased trading, others are in financial difficulty and still others are The most significant of these measures unprecedented number of enquiries for the day. I would in the process of amalgamation. is the outsourcing of our food operation therefore suggest you contact us at administration to see to David Allison’s multi award winning how we can assist you on this special day; otherwise you Your Club has not been left unscathed by the financial downturn but your organisation, Stix Catering. may be disappointed. Board is confident that with prudence and effective administration we will come It is with great pride and pleasure that I Henry Kendall Cottage through the overall economic trough with all colours flying. MEMBERSHIP - DISCOUNT ENTITLEMENTS inform you that the Castlereagh Boutique Patonga Those who have been in the Club in recent weeks will have noticed a dramatic Hotel was a finalist in the 2008 New South There is some manner of confusion and some upturn in the standard of food being offered in all of the Club outlets. This is as Wales Tourism Awards. We contested these misconceptions as to what discount/s a Member is entitled to Monday 27th April David Allison a result of the Board entering into arrangements with Stix Catering, a company Awards in the very competitive Deluxe and with a view to demystifying them they are as follows: Cost $31.00 which has taken the Sydney catering industry by storm. Some of the Board, category. The Deluxe Accommodation category reads like a • A Members individual 10% discount on all food & together with the General Manager, visited the company’s principal place of who’s who in the Hotel and Tourism market in New South Wales beverage purchased in the Reagh Bar, Castlereagh The Henry Kendall Cottage has regional and our selection as a finalist is certainly something for us all Lounge & Cello’s Restaurant historical significance as it is one of the business some weeks ago and were very impressed with what they saw (and to be proud of. I must congratulate our dedicated members of • A 10% discount for spouse or partner on all food & oldest homes in the area associated with tasted). We are confident that in conjunction with Stix we shall see greatly staff for their commitment and collective efforts, if it were not for beverage purchased in the Reagh Bar, Castlereagh the first settlement of West Gosford. The increased dining patronage by not only our members, but also others. I am them, I have no doubt we would not have been selected as a Lounge & Cello’s Restaurant complex features the cottage, a museum, hopeful that we shall all get into the habit of making bookings, just as we had to a slab timber shed, farm machinery shed Tourism Award finalist. • A Members Only discounted rate on Accommodation some years ago. and outdoor exhibitions. Since our last edition we have undertaken and completed major • Discounted meeting room hire charges (where For the ladies, a special event has been arranged to introduce you to one side applicable & some conditions apply) DETAILS & ENQUIRIES maintenance works in Cello’s restaurant. There is only one other of our caterer’s many faceted talents. A high tea is to be held in Cellos on • Reciprocal Clubs – discounted accommodation offers Please contact Neville Adam item scheduled for completion in first half of this year and that Thursday, 30 April from 12 noon until 3.00pm and I suggest that you book early is re wallpapering the common areas outside of Cello’s. The from numerous Club affiliates worldwide (02) 9558 5035 to avoid disappointment. You are assured of a special treat. wallpaper selected is currently being manufactured in the USA • Discounted breakfast cost (where applicable & some conditions apply) I again invite you to join our Anzac Day luncheon and Memorial Service. This and is in keeping with the Art Deco theme and style of Cello’s. all- important event in our Club calendar is fully deserving of your support. I am also pleased to report that the substantial investment in I hope this provides a clearer picture of what your Members upgrading the air conditioning on the accommodation floors is discount entitlements are. Please utilise our wonderful Club facilities wherever possible. By so doing you performing well and is certainly meeting our expectations. will be playing your part in ensuring the on-going success of your Club. In this edition of the Members magazine you will see some information regarding the Members discount entitlements, in recent weeks there has been some misunderstandings in this area and we seek to inform and clarify Members on what they Warren Lewis General Manager are actually entitled to. Graham L. Berry NSWMC & Castlereagh Boutique Hotel President OFFICIALS & COMMITTEES OFFICIALS & COMMITTEES CONTACT US Patron House, Supply & Staff Street Address MW Bro AR (Tony) Lauer, APM, JP Frank Deane (Convenor) 169-171 Castlereagh Street Sydney 2000 President John W. Barron Phone: (02) 9284 1000 Graham L. Berry John Moore Fax: (02) 9284 1999 Saturday 25th April, 2009 Vice President Lindsay O. Payne Reservations: 1800 801 576 Lindsay O. Payne Finance The Reagh Bar and Castlereagh Lounge will be open from 10am. Postal Address Honorary Treasurer Graham Byrne (Convenor) Please assemble in Castlereagh Street from 2.45pm. PO Box A1160 Sydney South NSW 1235 Stephen G. Bates Stephen G. Bates NSW Masonic Club President Graham Berry and RSL Sub-Branch Treasurer Directors Ross Delaney Websites & Email Addresses Lindsay Payne will lead Members from Castlereagh Street into the ReaghBar John W. Barron Steve Wearne New South Wales Masonic Club accompanied by the members of the Clan McLeod Pipe Band. Graham Byrne Website: www.nswmasonicclub.com.au Magazine Design Father Jim Boland will conduct the Frank Deane Sara Linden Email: [email protected] Ross Delaney ANZAC Remembrance Service Printed by John Moore The Castlereagh Boutique Hotel Our Bugler will be Tim Crow Galloping Press Steve Wearne Website: www.thecastlereagh.com.au The service will be followed by light refreshments in the Reagh Bar. General Manager Email: [email protected] Warren Lewis 2 NSWMC Magazine March 2009 March 2009 NSWMC Magazine 3 Cello’s introduces David ‘Stix’ Allison Entrée Ladies English High Tea SARDINES on toast, caramelised eschallot, semi- dried cherry tomato chutney in Cello's Restaurant PRAWN COCKTAIL, avocado, iceberg lettuce, Thursday, 30 April, 2009 tomato lemon aioli 12 noon - 3.00pm ORGANIC CHICKEN poached, roast beetroot, pea, $35.00 pp (includes member discount & gst) SMH - Shoot the Chef Competition snow pea sprout Bookings Essential - Prepayment required. ASPARAGUS buttered, Ibérico ham, tomato salsa, (Ladies only) hollandaise David and his team BEEF TARTAR, free range egg, garlic croutons A delectable selection of: have been awarded VEAL SWEETBREADS, crumbed with mushy peas Finger Sandwiches nine industry awards Cucumber & Cream Cheese by Restaurant & FIG & ROCKET salad, blue cheese, candied walnuts Egg with a Chive Mayonaise Catering NSW and Fresh Asparagus wrapped in Smoked Ham with Dijonaise Australia Main Smoked Salmon and Dill with Creme Cheese Savoury OCEAN TROUT, crispy skin, ginger Asian greens, black vinegar dressing Twice Baked Cheese Souffle with Saffron Pear & Caramelised Walnuts PORK BELLY, slow cooked, sweet corn, pumpkin, We are excited to Introduce David ‘Stix’ Allison, braised apple Scones Executive Chef of Cello’s Restaurant and all food Petit Scones served with Triple Berry Conserve & Fresh operations at the Castlereagh Boutique Hotel. CHICKEN, Portuguese style, roast marinated vegetable salad, carrot jam yoghurt Clotted Cream David and his team have been awarded nine industry SIRLOIN, aged grain-fed, Paris mash, sautéd snow Petit Fours awards by Restaurant & Catering NSW and Australia peas Chocolate Charlotte over the past four years, including National Event Raspberry Shortcake DUCK breast, sweet soy glazed, crème cauliflower, Caterer of the Year in 2006 and National Corporate fresh peas Caramel Mississippi Caterer of the Year in 2007.
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