MEL Dinner and Drinks Friday June 26

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Foreigner said:
Aah, that's answer I had wanted to know.

I'll be in MEL for June 24 and I'm tossing if I extend my stay for two more days.
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coriander said:
Aaha, that makes sense now. I was thinking that people were segregated on their QF status or their number-of-posts status. At least this function looks like I don't have to have a Masters degree in sommelier-ism (CAN II was sounding a bit too daunting for a newbie like me! :) ).

I'll tentatively say a silvery type of Gold - white gold - how's that for decisiveness? (actually depends on how many patients walk in the door at 5 minutes to closing).
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y011 said:
Me Silver but should know Gold by end of next week
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Hope we see you all there
 
I'm going to have to change to Bronze. My son has just informed me that he has a theatre performance on 26th June that I will need to attend.

Will have to try for some other event.
 
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Upgrade me to Platinum please.

I have confirmed childminders for the evening so barring any emergency, I will be there. Looking forward to meeting all of you.
 
Awesome. I will contact the restaurant to update the booking.
 
I note that I last said I was gold, but will be attending for sure, so please make me Platinum, so its not in doubt. Thanks. :)
 
blackcat20 said:
I've booked Mezzo on Little Bourke st for 7.30pm.
Mezzo Italian Restaurant & Pizzeria Melbourne CBD
.
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If I recollect this restaurant was formerly Oyster on Little Bourke when I used to frequent it and was known for it's great steaks as well as it's oyster bar happy hour. The cooking was more French influenced in those days but I think it still maybe the same chef who wanted to get back to his Italian roots. I'm back in town from my travels on June 21 so should be able to make this event if there is still space available but please colour me Gold for now.
 
Goodonya said:
If I recollect this restaurant was formerly Oyster on Little Bourke when I used to frequent it and was known for it's great steaks as well as it's oyster bar happy hour. The cooking was more French influenced in those days but I think it still maybe the same chef who wanted to get back to his Italian roots. I'm back in town from my travels on June 21 so should be able to make this event if there is still space available but please colour me Gold for now.
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You know you want to ;)
 
I think I can upgrade myself to Gold. I have a meeting that day, and the person I was heading north with is busy all day, too. So it will probably be an early start Saturday morning.
 
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