As prepared by the FCCJ’s Executive Chef, Paul Dodd
11:30am to 2pm Sunday, June 28th, 2009

The Food & Beverage Committee is proud to present a special FCCJ Sunday Brunch Buffet as prepared by the Club’s new Executive Chef, Paul Dodd, a native of Adelaide, Australia. Club members and their guests will enjoy plentiful and authentic Australian culinary offerings, such as broccoli and apple salad, roo (kangaroo) meat tataki, shrimp and avocado cocktail, mixed green and seafood salad, fresh fruit plates, spiced tomato aspic, roast leg of lamb from the cart, teriyaki roo meat with steamed rice, sautéed prawns with coconut curry sauce, lamb stew, sautéed fish with almonds, tomato, and herbs, shepherd’s pie, fried roo meatballs, seafood pilaf, oxtail soup, warm green vegetables, sausage rolls, and FCCJ traditional favorites plus all the trimmings.

Please join us with the entire family for a leisurely and delicious meal. And, if June happens to be your or one of your family member’s birthday month, please let the staff know when booking so arrangements for a complimentary bottle of wine or birthday cake can be made.

Tickets are priced at 2,835 yen for adults, 2,250 yen for children (ages 4-14), and infants (ages 3 and under) are free. Reservations should be made with the Operations Office at 03-3211-8171 during the hours of 10am to 6pm, Monday through Friday, or requested online at http://www.fccj.or.jp.

Please note it is impossible to make a reservation by replying to an FCCJ notice. When reserving by email, or through the FCCJ website, your reservation will require confirmation from the Club. Cancellations made less than 24 hours in advance will be charged in full.

The Food & Beverage Committee