The Members’ Lounge & Bar, Members’ Terrace and the Dining Room will reopen from Friday, October 22, 2021, initially for lunch and snack service. An announcement regarding dinner will be made in November.
Spring brings an abundance of fresh produce to dine on – lamb, asparagus, mushrooms, berries and blood oranges to name just a few. Complemented by the riches from our kitchen garden, our new spring menu is filled with a selection of dishes that will have your taste buds popping. Your Eastern favourites are back including our take on the chicken parma, steak sandwich and fish and chips.
Due to restrictions on the number of guests we are able to welcome, bookings are essential for lunch in the Dining Room with walk ins only for the Members’ Lounge & Bar and Members’ Terrace which is subject to weather conditions. To view our new menus, and for the latest updates on current dining guidelines, please follow the below links.
please note, that under the current public health orders, TO DINE WITH US MEMBERS, AND YOUR GUESTS, MUST BE FULLY VACCINATED – PROOF OF VACCINATION WILL BE REQUIRED ON YOUR ARRIVAL USING THE SERVICES VICTORIA APP, YOUR DIGITAL CERTIFICATE STORED WITHIN THE WALLET ON YOUR PHONE OR BY SHOWING A HARDCOPY OF YOUR VACCINATION CERTIFICATE. ENTRY TO THE MEMBERS’ LOUNGE & BAR AND THE MEMBERS’ TERRACE WILL BE VIA THE CLUBHOUSE ENTRY ONLY.
Date Published: October 21, 2021
introducing our new 2018 Eastern Golf Club House Shiraz by Patrick of Coonawarra
“A bottle of wine begs to be shared” – Clifton Fadiman
We are delighted to introduce our new 2018 House Shiraz by Patrick of Coonawarra for Members to enjoy when dining with us, and is the perfect addition to your home cellar.
Patrick of Coonawarra was established by renowned winemaker, Patrick Tocaciu, in 2004 following many years working as Chief Winemaker for wineries including Penfolds and Hollick Wines. Now run by his eldest son, Luke, who is part of the country’s emerging generation of ‘young gun winemakers’, showing an ability to adapt to new age trends and consumer demand for his wines.
The 2018 Shiraz is a versatile drinking wine and complements many of the dishes on our new menus – we recommend it with the minute steak or our selection of woodfired pizzas that can be ordered on Friday and Saturday nights.
Bottle: $32 / Glass: $7
Date Published: November 11, 2020
our food philosophy
“Food tastes better when you enjoy it with family and friends.” – Anonymous
Head Chef, Brian Elliott’s, passion is presenting dishes that showcase the best available seasonal produce, that has been grown by food producers he knows personally and, where possible, is locally sourced. Provenance is very important – Brian wants to know Mr Murphy – the Gippsland farmer that grows his green beans, where his oysters that will be shucked to order are sourced from, and the cheesemaker who will be supplying their beautiful produce for you to enjoy.
His desire to provide the freshest dishes for your enjoyment sees a new approach in our kitchen – we are making our own pizza dough and buns, we are pickling, curing and aging our meats – dishes including our dim sims and spring rolls that were previously brought in are now being made in-house whilst ice-cream is being made daily.
With a background in French cuisine, and a strong passion for Creole food, you will see some of these influences within the new menu; and Brian will also apply his own classically trained style to some of your favourites.
To enable us to deliver the best dining experience for you Brian, and his team, are creating dishes that can be prepared faster, are lighter in style and are presented in a refined and elegant way.