ANZAC Day Lunch & Commemorative Service

Saturday 25 April, LUNCH 12.00 PM, COMMEMORATIVE SERVICE 3 PM

Join us this ANZAC Day as we gather to honour and remember those who served

On 25 April 1915, Australian and New Zealand soldiers landed at what is now called Anzac Cove on the Gallipoli Peninsula. For the vast majority of the 16,000 Australians and New Zealanders who landed on that day, it was their first experience of combat. By that evening, 2,000 of them had been killed or wounded. The Gallipoli campaign was a military failure. However, the traits that were shown there – bravery, ingenuity, endurance and mateship – have become enshrined as defining aspects of the Australian character.

We invite Members and guests to reserve their place for this special occasion.

A commemorative luncheon will be served in Cellos Grand Dining Room, after which guests will be led by our Returned Servicemen and Pipe Band into the Reagh Bar for the ANZAC Day Commemorative Service, culminating in the Last Post.

A Living Club Tradition

The ceremony continues a long-standing NSW Masonic Club tradition honouring servicemen and women connected to the Club and its historic RSL Sub-Branch – recognised as the first RSL Sub-Branch established in New South Wales and still meeting regularly within the Club today.

Each year at 3pm, the NSW Masonic RSL Sub-Branch forms at the front of the Club and marches through the foyer to the commemorative service, accompanied by bagpipes, drums, prayers and reflection, a tradition proudly maintained across generations.

We look forward to commemorating this important day together.

EVENT SCHEDULE

CELLOS DINING ROOM – 3 Course set menu. From 12pm – bookings are essential.
REAGH BAR – Arrival: 2.30pm for 3pm. Commemorative Service at 3pm
THE ALCOVES – Breakfast from 6am. Dining from 11.30am. Light snack lunch menu is available.
TWO UP – Traditional Two Up in the Reagh Bar following the service

ANZAC Day Luncheon Menu

Barbequed Australian king prawns
Finger lime aioli, iceberg wedge

Slow roasted leg of lamb
Bubble and squeak, rosemary pumpkin puree, Brussel sprouts, traditional gravy, house made mint sauce

Macadamia and honeycomb cheesecake
ANZAC biscuit crumb base, golden syrup butterscotch

Luncheon Details: Cellos Grand Dining Room, Bookings Essential
Time: 12 pm
Tickets: $99.00 per person + booking fee
3 course set menu plus an aperitif on arrival. Includes GST and Members’ Discount.

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