Coming Up to Our First Birthday
Guess what? We’re coming up to our first birthday at the club next month.
Today marks the day the golf club said yes to opening a restaurant here — and what a ride it’s been.
First and foremost, a massive thank you to my incredible staff, friends, and family for sticking with me through all the ups and downs. And of course, a huge thank you to our amazing, valued customers — we truly wouldn’t be running without your support.
Food Updates
We’ve had duck doughnuts on the menu recently, along with ice plant and chickpea empanadas. Currently, the wattleseed lamb ribs are stealing the show, and our barramundi with dill and caper sauce has been an absolute standout.
We’ve also had a slight lemon overload lately, so there have been two lemon desserts on the menu. Our last delivery of rhubarb from Lagom Farm inspired both a gluten-free rhubarb, almond and olive oil cake and a rhubarb and muntrie cake.
Our Irish bread, saltbush arancini, and chocolate pudding have become menu staples, and this week we’re adding a few new starters — barilla spinach and goat’s cheese ravioli and lemon myrtle chicken wings, a great afternoon snack I’d personally pair with my stepbro’s Little Desert Brew Ale.
Early Christmas Gift for the Team
Super fun fact — we’ve installed an air conditioner in the kitchen.
An early Christmas present for the staff, because there’s no way I could put them through another summer like last year. The dining area has always been air-conditioned, but the kitchen was a bit of a hotbox. Not anymore! We ran it on Sunday, and everyone agreed — this is the best thing ever.
Out Front and Growing
Our garden out the front is thriving at the moment, but I’m already worried about how it’ll handle summer. We’re on tank water, so I’ve been carting water from home to keep everything happy. Fingers crossed the ice plant, sea blight, muntries, barilla spinach, and karkalla hang in there and continue to thrive.
Kids Cooking Class
Last week I finally got my butt into gear and did another kids’ cooking class online, and it was super fun. My niece Claudia joined me and was an absolute star — so proud of her and our 13 junior chefs who cooked along with us to make pizza scrolls.
New Faces and Local Love
A big thanks to Google for helping people find us lately. Over the past few weeks, we’ve had some lovely travellers stop by for a bite, and it’s been so heartwarming meeting them.
Upcoming Events and Holiday Hours
We’ve several events coming up, so be sure to sign up for our newsletter and keep an eye on our social media — some hours may vary due to functions and private bookings.
If you’re planning your Christmas party or work break-up, now’s the time to book. Or gather your mates for a festive catch-up.
Regular Hours:
- Thursday from 4 pm
- Friday lunch and dinner
- Saturday from 4 pm
- Sunday Chef’s Table
Christmas Hours:
- Closed Christmas Day and Boxing Day
- Open 27–31 December from 4 pm daily
- Closed New Year’s Day
