Jim Beam Black Carnival Ball
Join us in unveiling the ritzy glamour of the 2019 Channel Seven Brisbane Racing Carnival presented by TAB with the annual Jim Beam Black Carnival Ball. Set at the heritage-listed Eagle Farm Racecourse, this year’s event will highlight opulence and extravagance like no other.
Let the glamorous “black on black” theme inspire your attire for a night of free-flowing beverages and a bespoke menu featuring gastronomic experience stations prepared by BRC’s very own Culinary Team.
Hosted by Sunday Mail Socials Editor & Great Day Out Presenter Damien Anthony Rossi, this will be a night of entertainment! Dance along with Groove Elements, a brilliant 6 piece band bringing soul, funk and a mix of Top 40 hits to the dancefloor!
Plus hear from special guest Jockey Damian Browne, who has won more than 1200 races across his 25 year career in Australia and New Zealand, including fifteen Group 1 races. During the 2018 Winter Carnival, Damian won the prestigious Kingsford Smith Cup (G1), Victory Stakes (G2) and Gunsynd Classic (G3).
We can't wait to welcome you to this year's 2019 Carnival Ball!
- Gastronomic experience stations and canapes on arrival
- Gourmet 2 course sit down meal
- Beverage package including selected beer, wine, sparkling, basic spirits including Jim Beam Black & soft drink
- Live entertainment
$170 per person*
$1650 for a table of 10 guests*
*All ticket prices displayed for this event are subject to change at any time without notice. Ticket Price does not include Delivery or Collection Fees. All ticket prices include GST. Tickets purchased by credit/debit card are subject to a credit card charge of 0.8%. Please note that there is no ticketing for this event and will be a guest list at the door.
Charcuterie & Cheese Station
Duck, smoked pork belly & truffle pate, air dried, hot smoked, salted & cured meats, vintage cheddar w English style onions, dill cucumbers, mustard pickles, relishes, chutneys and assorted grissini
Salt and pepper tepan style prawn tail, fresh tomato, red onion salsa, lemon
Tasmanian Seafood Station
Huon salmon hand carved on the station, with sides of onion, capers, wasabi, crème fresh and assortment of vinaigrettes’
Rilettes of hot smoked salmon w fresh roasted light rye bread
Main Course - Alternate Drop
Sous vide loin of Harribelle pork on buttered savoy cabbage w chorizo and shaved sprouts, crushed potato, roasted plum and red current jus
- or -
Coral Trout, skin on, w Hervey Bay blue swimmer crab on a green pea & asparagus risotto, white tomato and chive butter and grilled lemon cheek
Light almond sponge, espresso coffee buttercream and dark chocolate ganache with Yuzu ice cream wrapped in a yoghurt crunch, burnt orange and Jim Beam Black drizzle