Hello Friends,
We’re nearly at the end of January already, and I’m not quite sure where the time has gone.
December saw me head down and full steam ahead, working with so many amazing groups
to help celebrate their Christmas parties. It was busy, exhausting, and incredibly rewarding, and I loved seeing people come together around food.
We celebrated the New Year a little early with Levi Mellington, cocktails flowing, small bites of food, and a full house. It was such a fabulous night and a really special way to wrap up the year.
Last month also marked a big change for our team. Our chef Hayley, who completed her apprenticeship with us, has moved on to a new opportunity. We are so proud of her and wish her all the best. This does mean I’m now on the hunt for another cook or chef. The role is part-time or casual, and I’m really looking for someone who wants to be part of our team and has a genuine passion for food and creativity. If this sounds like you, or someone you know, please reach out.
January has been a great month, with a few quieter evenings here and there. I’ve started running special nights to mix things up, including lamb gnocchi, lemon myrtle chicken, and even a Scotch on special. These nights have been a lot of fun and have helped bring people out. It’s always more fun when the restaurant is full and buzzing.
The weather has been incredibly dry, and with the club running on tank water, we’ve been carting water regularly to keep our little garden going and the bird baths full. While our ice plant has finished flowering, we still have warrigal greens, bower spinach, saltbush, and sea blight growing. We did lose a few plants during the heatwave, so we’ll be waiting a little while before replanting.
This coming week, we’ll be launching a new menu. I’ve found my creativity again, and while one dish is still forming in my head, it will come together soon. The chocolate pudding will be coming off the menu and replaced with a chocolate mousse dish, which I’m very excited about.
We also have weddings coming up, both off-site and potentially here at the golf club. We’re currently chatting with a beautiful couple about hosting their wedding celebration at the club, which would be our very first one held here.
As always, please reach out with any food-related questions, and keep an eye on our socials for opening hours and updates. Our base hours are:
- Thursday from 5 pm
- Friday 12–2 pm and 5–9 pm
- Saturday from 4 pm
- Sunday Chef’s Table luncheon
Thank you, as always, for your continued support. I’m so grateful to share this journey with you.
Warmly,
Cat
Chef Teacher Cat Clarke
