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covid ‘circuit-breaker’ lockdown
following the extension of the current cOVID ‘circuit-breaker’ restrictions, we are temporarily closed; and hope to reopen on Friday, June 11.  
we will continue to update members as further announcements are made by the Victorian Government & Dhhs. 
Please stay safe. 

 

 

Published: Wednesday, June 2, 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

Saluté!

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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