For 18 hours in March last year Minister Michael Wright enjoyed an ‘excellent adventure’ of limousines and expensive restaurants in Sydney at taxpayer’s expense, Shadow Treasurer Rob Lucas said today.
Mr Lucas said that documents received under freedom of information relating to Minister Wright’s travel and entertainment expenses reveal:
•After flying business class to Sydney on March 23, 2005 Mr Wright was collected at the airport at 12:00pm by Stealth Limousines and taken directly to Flying Fish Restaurant – total cost of Stealth Limousines for three trips over the next 18 hours $187.00
•Lunch for two at Flying Fish Restaurant – total cost $193.00
•Dinner for three at exclusive and expensive Japanese Restaurant, Yoshii, at $100 per head for meals plus drinks – total cost $394.00
•Overnight stay at 5-star InterContinental Hotel including valet laundry ($16.50) – total cost $337.00
•Stealth Limousine pick up at 8.15am on March 24, 2005 and dropped off at Sydney Airport for flight back to Adelaide.
“Mr Wright must be accountable publicly for the expenses by indicating why he needed to use a limousine service and not a taxi, and advise who attended the lunch and dinner with him and what ministerial business was conducted,” Mr Lucas said.
“Mr Rann must now indicate whether he believes Mr Wright’s ‘excellent adventure’ to Sydney is a reasonable and defensible use of the ministerial credit card.”
Note: copies of hotel, restaurant and limo hire bills attached.
For Media Information:
‘A distinct Japanese presence caresses Yoshii Restaurant, from the elegant decor to the unassuming peace and quiet that envelops the room. Discreet and demure, Yoshii demands the attention of connoisseurs of Japanese cuisine…’ De Groots Best Restaurants of Australia
Flying Fish Restaurant
‘There’s something about the harbour views caught between wharf timbers and the showy lighting which has made Flying Fish the most accessible and popular fine diner in Sydney. Peter Kuruvita’s food plays no small part, achieving a cuisine that’s special but never precious.’ Australian Gourmet Traveller 2006 Restaurant Guide