Our chef always finds inspiration in the change of season, and the move into Spring is no exception. New dishes are light and delicious, with a focus on sustainable and ethically sourced produce.
The new season brings some unexpected surprises for us, and for Spring it looks like it’s all about the colour on the plate.
Chef Nathan sources fresh, line-caught barramundi and huge banana prawns from the oceans surrounding North Queensland, local grass-fed, free-range meats and the freshest produce from surrounding farms, free from pesticides and chemicals where possible.
For lunch and dinner, whether in the Dining Room, Member’s Bar or Pool deck, we are sure you will find a tasty dish to make your mouth water!
Try our black mussels with tomato, garlic and wine, or the Spring green pea salad with mint, feta, hazelnuts and crisp pancetta. If you are craving something a little more (or to share) then prepare your tastebuds for the slow braised lamb shoulder with farro, golden raisins and pistachio or the fillet of barramundi with butternut squash, roasted peppers and chipotle lime butter.
To satisfy your sweet tooth, we highly recommend the orange and polenta syrup cake with citrus, toasted nut crumb and vanilla bean ice cream or hot cinnamon doughnuts with Nathan’s salted butterscotch ganache.
Our new Pool Bar menu now also offers a number of options for dine-in or takeaway, to ensure your energy levels are reignited after your lunchtime and evening workouts.
We know we will see you in the Club very soon – we can hear your bellies growling!