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RIDAY NIGHT DINING
Relax and enjoy an evening catching up with family and friends. Complementing our current menu will be a selection of Friday night specials for you to select from.
Members’ pavilion
Timings: 6.00PM – 8.30PM
Bookings are essential and can be made online using the below link.
house wine: 2018 Eastern Golf Club House Shiraz by Patrick of Coonawarra
“A bottle of wine begs to be shared” – Clifton Fadiman
Enjoy our 2018 House Shiraz by Patrick of Coonawarra when dining with us – also 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 menus – we recommend it with the eye fillet roll or beef burger.
Bottle: $35 / Glass: $8
Takeaway: $30 per bottle
Saluté!
Date Updated: April 14, 2024
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.
EAT & DRINK
