NEW chefs will serve up culinary creations on the plates of guests at Victoria Point Sharks Sporting Club which has entered into an exciting phase of gourmet family dining.
Victoria Point Sharks Sporting Club are thrilled to have on board two passionate and creative chefs.
Meet new head chef Mel Craig who has a world of experience behind her working mostly around the Gold Coast in cafes, clubs and restaurants.
Mel has produced a fantastic menu which was recently launched at the Sharks to tantalise the taste buds of visitors.
There’s a choice of five entrées, five light meals, four pizzas, four pasta dishes, 11 different main courses plus steaks with all the toppers to ensure there is something to delight guests.
Dan Lawson has also spent quality time as a chef in some of Queensland’s biggest clubs and in fine dining restaurants.
Victoria Point Sharks Sporting Club general manager Mal Cochrane is thrilled to take on a new direction in food.
“We wanted to make a bold statement with our first menu from this fantastic team and we now know we have done that, there have been rave reviews from our diners which means we must have got it right,” he said.
Some of the favourites on the new menu at Victoria Point include entrées of crab cakes with rocket and aioli, pork belly chicharrons in a balsamic glaze and panko crumbed prawns with a rich sauce. King of the burgers named the Triple B (big, beautiful, burger) and the garden salad can be topped with anything you desire.
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Old favourites have not been forgotten with Sharkies Catch returning to the menu and the succulent grilled Barramundi taking pride of place.
The sirloin and rib fillet steaks can include garlic prawns, calamari or even bacon and eggs and onion rings.
There will also be chef specialty dishes available each day and night.
The children’s menu features popcorn chicken, fish strips or pizza and each meal has chips and salad plus a free small soft drink.
“Like our café and restaurant at Cleveland Sharks Sports Club Crackerjack Café this new direction is being seen as a breakthrough in food service in the Redlands,” Mal said.
“Our executive Chef Martin Anderson is now concentrating on going to the next level at the Cleveland site where he already has a reputation for providing restaurant quality meals at club prices.”
Membership costs $3 and each meal attracts a significant discount. Every night of the week there are four members cash jackpot draws.
Enjoy a lineup of free entertainment on Friday and Saturday nights plus Sunday afternoons.