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Provincial Championships Day

March 20 @ 11:00 am - 5:00 pm

incl. The Illawarra Turf Club Heat of The Provincial Championships Qualifier

Gates Open 11am

Luncheon Packages

Bert Lillye Lounge – $140pp

  • Entry to the Racecourse
  • Reserved Seat
  • Racebook
  • Antipasto Platter on Arrival
  • Main Course – alternate drop
  • Dessert – alternate drop
  • Afternoon Tea
  • 5 hour beverage package

Grandstand Bistro – $60pp

  • Entry to the Racecourse
  • Reserved Seating
  • Racebook
  • Dip platter on arrival
  • 2 course luncheon (selected from menu)
  • Option to add 5 hour beverage package for an additional $65 per person ($125 total)

Members  Dining Room – $60pp 2 course / $70pp 3 course

  • Entry to the Racecourse
  • Racebook
  • Reserved seating in Ken Brown Dining Room
  • Choice of either 2 course or 3 course a la carte lunch (whole table must have the same package)
  • Option to add 5 hour beverage package for an additional $65 per person

Reserved Seating – $16pp

  • Entry to the Racecourse
  • Reserved seating on the Lawn / Lawn Marquee / Bistro

If you would like to make a booking, please call (02)4261 7211 or email catering@illawarraturf.com.au

General Admission

  • Adults $10
  • Pensioners $3
  • Children FREE

 

The health and safety of all participants remains our priority and we would appreciate your assistance by following the guidelines we have in place as set down by Racing NSW and NSW Health.

Important Information

At present the following restrictions apply. These may change if circumstances permit –

  • Patrons must meet our Covid-19 Conditions of Entry
  • When in indoor space Members and Guests must remain seated throughout the day, especially when consuming food and beverages.
  • As directed by NSW Public Health orders, you must remain 1.5m from other spectators, and socially distance.
  • All patrons must register their attendance via a mobile device upon arrival.
  • We strongly encourage all patrons to download and activate the Federal Governments COVIDSafe App whilst on course.

Details

Date:
March 20
Time:
11:00 am - 5:00 pm