Executive Retreats • Stay & Play


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We are delighted to announce the launch of our new Snack Menu in The Members’ Lounge & Bar. 

Members, and guests, can now enjoy: 

    • A section of Eastern Classics – the return of the Chicken Burger, Steak Burger with the Lot and the, much loved, Chicken Parma makes a comeback
    • There are now a wider selection of Golfer ‘style’ Snacks that are designed for something quick to eat, offer a wider selection of lighter dishes for you to choose or order a selection of plates to share with your playing partners post golf
    • If you are wanting something fast, our Quick Bites – including a selection of freshly made sandwiches, a hot snack or something sweet – can be purchased from The Sports Shop and eaten in The Members’ Lounge with a coffee or beverage

With an expanded Snack Menu now available for your dining pleasure, there will be some slight changes to our lunch menu service which will now operate Wednesday to Sunday.  

MONDAY & TUESDAY: 11.30AM – 3.00PM

view our new menus



Published: March 15, 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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