Our 2025 year will culminate in our double festive lunch at Pennant Hills Golf Club on Thursday 4 December. We shall be celebrating not just Christmas but also our club’s 30th anniversary. Be there and make it a joyous celebration. 

Our regular activities include:

• A fairly easy walk of 2 to 5 km on the second Thursday of the month.
• An outing on the third Thursday of the month. Recent outings have included harbour and river cruises, visits to research facilities, day bus trips, the races and much more.
• Lunch at a local restaurant on the fourth Thursday of the month. These are well attended and are a great way to get to know our members.
• Our Culture Vultures visit art galleries, museums and concerts.
• Our two Book Clubs meet once a month.
• A Craft Group meets on the first Wednesday of the month.
• We have occasional theatre parties.
• Each year we have a few tours away.

Visitors are welcome to attend these activities.

In the past few months our activities have included:

Lunchtime Concerts at The Concourse, Chatswood and Jazz in the Pines

Walks through the Beecroft bush, around Watsons Bay, Hunters Hill, Abbotsford and Sydney Park and we checked out the new fish markets with a walk from Rozelle Bay to Blackwattle Bay and the Fish Markets, round Pyrmont to Darling Harbour.

Tours to Beechworth, Floriade, Mayfield and Oberon and planning tours to Tasmania and the Toowoomba Flower Show in 2026.

Lunches at ETTAMOGAH PUB, Katoomba and Brooklyn Marina, North Ryde Golf Club, at the Eats on Twin Restaurant and our monthly wine and cheese dinners

Guided tours of the Archibald Prize, Mosman Art Prize exhibition and to the Australian Musuem for Machu Picchu and The Golden Empires of Peru

Men's morning coffee at the Cheltenham Rec.Club - monthly on the 4th Wednesday 10am

Report from the Wine & Cheese Dinner group...

At our October '25 gathering twelve guests enjoyed an evening themed by the area of the Upper Murray and Riverina. As a consequence the wines we savoured were based upon sweet grapes such as Crouchen, Riesling and an Australian variety Cienna. The desert wine chosen was a Topaque from the Bullers Vineyard. Our main course was beef fillet which had been marinated overnight in red wine and served with asparagus, potato bake and a beetroot salad. The charcuterie board was composed of meats and cheeses sourced from Knights Delicatessen in Wagga. The evening concluded with orange semolina cake served with cream, coffee and Junee chocolate ginger.