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extended hours of operation for australia day : tuesday, january 26

We are delighted to advise that The Members’ Lounge & Bar and Members’ Terrace will be open until 6.00pm with our Lunch and Snack Menu available.

Lunch bookings are essential and can be made with Reception. 

We look forward to welcoming you to the Club on Tuesday. 


The Members’ Dining Room will be the perfect setting for couples celebrating Valentine’s Day on Sunday, February 14.

Guests will enjoy a sensational six course degustation menu showcasing the very best in seasonal produce sourced from throughout Victoria and Australia for your enjoyment on the night.   

Price: $80.00* per person.  
* Beverages are an additional cost and a selection of recommended wines to complement the dishes will be available for you to choose from on the night. 
Dinner Reservations: Tables for two can be booked from 6.00pm 

With limited dining capacity, bookings are essential and can be made with Reception. 




New summer menu & hours of operation

We are delighted to advise that our new, summer inspired, menus have been launched this week.  Taking inspiration from the incredible abundance of fresh produce that is enjoyed at this time of the year including delicious greens, tomatoes, stone fruits, berries – our new menus also offer a selection of lighter dishes that are perfect for the warmer conditions. 

New Menu Highlights
  • Our Snack Menu has doubled in size offering a selection of dishes that are perfect for sharing.
    • Top of our combination list – Chef’s very own duck liver pate, the Middle Eastern Spiced Lamb Cigars, Pulled Pork Sliders and the Fish Goujon.
  • For those wanting something lighter, the crispy king prawn salad – available on both our Snack Menu and Lunch & Dinner Menu is our go-to-dish.
  • Our set Two Course ($39.00 per person) and Three Course ($49.00 per person) option is now available when dining for both lunch and dinner (not applicable when ordering from the Woodfire Menu)  
Increased hours of operation
  • Our Snack Menu is now available for your enjoyment as follows:
    • Monday & Tuesday : 11.30am – 3.00pm
    • Wednesday – Sunday: 11.30am – 6.00pm
New woodfire pizza menu hours 

Weather permitting, our woodfire pizza menu will be available on:

  • Friday Evening 
  • Sunday Lunch 
new hours for DINING WITH US
MONDAY & Tuesday: 11.30AM – 3.00PM
wednesday –  SUNDAY: 11.30AM – 6.00PM

view our new menus



Published: January 20, 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.

Bon appétit.


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