Membership

Conference Planning
Font Size

Sha Tin Clubhouse
Change the Way You Do Business

Sha Tin Clubhouse is a unique location that offers elegant seclusion and wonderful meeting facilities, all enhanced by the peace and tranquility of the surrounding Sha Tin Racecourse and its breathtaking grounds.

Venues
Executive Meeting Packages (Minimum 12 persons)
  • Full-Day Meeting at HK$628 per person
    (from 9:00am - 5:00pm)
  • Half-Day Meeting at HK$528 per person
    (from 9:00am - 1:00pm or from 1:00pm - 5:00pm)
  • Unlimited serving of freshly brewed coffee and tea throughout meeting
  • Two themed coffee breaks with refreshments for full day meeting
  • One themed coffee break with refreshments for half day meeting
  • Choice of Chinese or Western set lunch menus
  • Light buffet lunch menu available for a minimum of 30 persons
  • Free local outgoing and incoming fax service
  • Panoramic racecourse view for coffee break session
  • Mineral water and candies throughout the meeting
  • Free use of in-house conference equipment (including LCD projector)
  • Free use of car parking facilities
  • Strictly NO Tipping and NO 10% service charge
  • Optional items:
    • Additional welcome coffee break at extra HK$60 per person
    • Ample breakout rooms with balcony overlooking the racetrack
    • Attractive price for team-building activities upon request
  • Themed Coffee Breaks:
    Spruce up your participants by joining our Themed Meeting Packages. Six different tailor-made themed breaks are available at supplementary charge of HK$80 per person per break, applicable to a minimum of 20 persons:
    • Fitness Theme
    • Sports Theme
    • The Hong Kong Jockey Club's Games Theme (Horse racing, Mark Six or Soccer Match)
    • Chinese Theme
    • Apple Theme
    • Chocolate Theme

Chinese Lunch Menu

Please select ONE item from each course for the set luncheon for the whole group on event day.
 
Appetiser
Barbecue Combination
(Roasted crispy pork belly,
Sliced barbecued duck,
Barbecued pork glazed with honey,
Tossed sea blubber with sesame)
Appetizer Combination
(Chilled sea whelk with glass noodles in Sichuan pepper and chili oil,
Marinated pork belly and cucumber rolls with spices and garlic,
Smoked marinated carp fish with spices and honey mushrooms,
Shanghai bean curd puffs with mushrooms and bamboo shoots)
Assorted Dim Sum Combination
 
Hot Dishes
Sautéed shrimps with fresh lily bulbs, celery and yam
Deep-fried pork spare ribs with marinated tangerine and plum wine
Stir-fried fillet of Australian beef tenderloin with mushrooms in oyster sauce
 
Soups
Braised carp fish head soup with shrimps and olive seeds
Braised sweet corn soup with shredded conpoy, fish maw
Soup of the Day
 
Seafood
Steamed Sabah giant garoupa with Yunnan ham and ginger wrapped in lotus leaves
Steamed fillet of green garoupa with preserved gooseberry sauce
Steamed fillet of halibut steak with preserved olives and glass noodles
 
HOT DISHES (VEGETABLES)
Sautéed fresh burdock with mushrooms and string beans
Braised assorted vegetables and mung vermicelli with preserved bean curd sauce in casserole
Poached duo vegetables with Japanese seaweed and medlars in fish broth
 
Poultry
Simmered chicken with shredded conpoy in Chinese yellow wine
Shallow-fried crispy chicken flavoured with rock salt
Roasted duck flavoured with preserved taro paste and garlic
 
Rice and Noodles
“Shunde style” fried rice with shrimps, barbecued pork and tomatoes
Fried noodles with shrimp roe and mushrooms in soy sauce
Braised e-fu noodles with shredded chicken and enoki mushrooms in oyster sauce
 
Desserts
Sweetened red bean cream with lotus seeds and lily bulbs
Sweetened almond cream with egg white
Chilled sago cream with mango and pomelo
 

Print

Western Set Lunch Menu

Please select ONE item from each course for the set luncheon for the whole group on event day.
 
Appetiser or Soup Selection
Norwegian smoked salmon with herb salad and honey mustard dressing
Italian bresaola with port wine melon
Seafood salad ‘Japanese style’
Smoked duck breast with fig chutney and red cabbage salad
Cream of mushrooms with chives
Classic minestrone
 
Main Course Selection
Honey-glazed spring chicken breast with roasted potatoes, grilled asparagus and thyme sauce
Baked sea perch fillet in garlic herb crust with boiled potatoes, creamy spinach and white wine sauce
Poached fillet of salmon with green asparagus, buttered new potatoes and lemon curd
Grilled Australian beef tenderloin with truffle mashed potatoes, spinach, glazed radish and red wine jus
Grilled New Zealand lamb chop with roasted potatoes,Boquerones, broccoli caper salsa and thyme gravy
Risotto with porcini mushrooms and black truffles
 
Dessert Selection
Homemade tiramisu with espresso ice cream
Green tea and red bean panna cotta with champagne strawberry
Mango napoleon with vanilla ice cream
Passion fruit tarts with caramelised banana compote
Strawberry pavlova with almond cream sauce
Peach and hazelnut strudel with coffee crème brûlée
 

Print

Western Light Buffet Lunch Menu A
 
Soup
Pork Shin Soup with Brassica, Sweet Dates and Duck Gizzard
Or
Minestrone
served with Assorted Bread Rolls and Butter
 
Appetisers
Smoked Salmon with Condiments
Poached Shrimps and Mango Cocktail with Pink Sauce
Tomato Carpaccio with Red Onions and Kalamata Olives
Chicken Chili Tortilla Rolls with Guacamole
Chilled Bean Curd with Ginger Miso Dressing and Bonito Flakes
 
Salads
Chicken and Green Apple Salad
Potato Salad with Chorizo and Gherkins
Japanese Seafood Salad
Pumpkin Salad with Citrus Vinaigrette
Farfalle Pasta Salad with Prosciutto, Mediterranean Sweet Peppers, Crumbled Feta
Grilled Eggplant Salad with Mozzarella Cheese
 
Hot Dishes
Beef Goulash with Root Vegetables
Wok-Fried Cuttlefish with Celery in X.O. Sauce
Pan-Fried Barramundi Fillet with Lemon Capper Sauce
Fried Rice with Diced Barbecued Pork and Spring Onions
Wok-Fried Assorted Vegetables in ‘Lo Hon’ Style
Roasted Spring Chicken with Prosciutto Jus
 
Desserts
Fresh Fruit Platter
Black Forest Cake
Apple Crumble Tarts
Black and White Chocolate Mousse
Amaretto Crème Brûlée
Sweetened Taro and Tapioca Cream

Freshly Brewed Coffee or Tea
 

Print

Western Light Buffet Lunch Menu B
 
Soup
Chicken Soup with Red Dates, Lotus Seeds and Barley
Or
Seafood Chowder
served with Assorted Bread Rolls and Butter
 
Appetisers
Italian Bresaola with Cornichon
Seared Tuna with Saffron Aioli
Shrimp and Mango Cocktail
Smoked Duck Breast with Fig Chutney and Red Cabbage Salad
Poached Asparagus with Mustard Dressing
 
Salads
Greek Salad
Tomato and Mozzarella Cheese Salad with Fresh Basil
Chicken and Avocado Salad
German Potato Salad
Seafood and Fennel Salad with Orange Segments
 
Hot Dishes
Herbs Crusted Chicken Steak with Mushrooms Gravy
Pan-Fried Sea Bass Fillets with Orange Beurre Blanc
Farfalle Pasta, Zucchini, Cherry Tomatoes and Basil
Fried Rice with Japanese Eel and Eggs
Braised Lamb Shoudler "Milano Style”
Hong Kong Beef Brisket Curry
 
Desserts
Fresh Fruit Platter
American Cheesecake
Chocolate Crème Brûlée
Kahlua Cream Mousse
Osmanthus Pudding
Sweetened Pumpkin Cream with Aloe Vera and Fresh Milk

Freshly Brewed Coffee or Tea
 

Print

Theme Coffee Break Menu

Please choose your favourite theme coffee break for each session and tick two refreshment items from the selected theme
 
Continental Selection
Mini Pizzas with Smoked Salmon and Capers
English Scones with Jam and Clotted Cream
Mini Curry Chicken and Mushroom Puffs
Assorted Finger Sandwiches
Tuna Fish Puffs
Ham and Cheese Sandwiches
Vol-au Vent with Escargot and Mushrooms
Quiche Lorraine
Freshly Baked Danish Pastries
Freshly Baked Croissants
Assorted Muffins
Pancakes with Maple Syrup
 
Chinese Selection
Deep-fried Wontons
Steamed Shrimp Dumplings
“Chiu Chow” Style Dumplings
Barbecued Pork Puffs
Beef Dumplings
Siu Mai
Simmered Chicken Wings with Deluxe Soya Sauce
Red bean Pudding
Pineapple Puffs
Egg Custard Tartlets
Black and White Sesame Pudding
 
Asian Selection
Beef and Chicken Satay with Peanut Sauce
Chicken Yakitori
Vegetable Samosa with Mint Yoghurt
Japanese Style Pork Cutlet
Thai Style Grilled Pork Shoulder
Crispy Vietnamese Spring Rolls
Steamed Indonesia Pudding
Pandan Coconut Custard
Mango and Sago Pudding
 
Sweet Selection
Mini Tiramisu Cake
Mini Fruit Tartlets
Fresh Fruit Platter
Marbled Cheese Cake
Chestnut Cream Tarts
Banana Chocolate Pancake
Vanilla Pot de Crème
Apple and Walnut Crumble Tarts
 
American Selection
Deep-fried Fish Fingers
Mini Hot Dogs with Pickle Relish
Mini Burgers with Mustard
Deep-fried Breaded Shrimps with Tartar Sauce
Crispy Chicken Nuggets
New York Cheese Cake
Assorted Cookies
Cinnamon Caramelized Pop Corn
Chocolate Brownies
 
Healthy Selection
Assorted Vegetable Sticks with Home-made Dips
Marinated Mediterranean Vegetable Skewers
Rice Paper Roulade with Glass Noodles and Mint
Poached Chicken with Honey Mustard Sauce
Bircher Muesli with Apples and Raisins
Low Sugar Thyme and Honey Mousse
Low Sugar Carrot Cucumber Muffins
Fresh Fruit Yoghurt with Corn Flakes
 
(Additional choice of refreshment can be arranged at HK$20 per person)
 

Print

Strictly no tipping and no 10% service charge.
This package is valid until 30 June 2018.
Prices are subject to change without prior notice.

For enquiries and reservations, please contact our Catering & Events Team at 2966 5002 / 2966 6857 or email to banquet.stch@hkjc.org.hk.