New Seasonal Menu

New Menu Items:
Left: Pumpkin Gnocchi, sun-dried tomatoes, artichoke, feta, spinach, capsicum & olives
Right: Arancini, tomato sugo, Grana Padano cheese

We are excited to be launching our new seasonal Pinehill Bistro menu today!
 
The new menu features fresh, regional produce and incorporates lighter style dishes, well suited to the warmer weather.
Our Sous Chef Simon Grasel, along with Head Chef Matt Chapman, have provided a broad selection, including vegetarian options and a variety of proteins.
 
With a focus on using the freshest possible ingredients, we plan to extend the current herb garden, through the use of re-purposed wine barrels. This will provide an ongoing source of fresh herbs and vegetables.
 
Several old favourites remain on the menu, albeit with a slightly different twist.
Daily specials will continue to be offered and several of the most popular daily specials have found their way onto the new menu.
 
It has been well over 12 months since our last menu change. Moving forward, members can expect to see more frequent menu changes as we adopt a seasonal approach.

Whilst we have been very mindful to ensure there are a range of menu prices to suit different dining budgets, it has been necessary to increase prices. The Club has not increased menu pricing for more than a year. During that time there has been some significant increases in food costs as well as mandatory increases in award wage rates for hospitality staff.
 
In setting menu prices we have bench-marked our menu with a range of neighbouring bistros, including The Highway, Watermark Glenelg and Grilled @ The Grange. Importantly, please remember that members enjoy 10% off menu prices when charging to their member account.
 
We look forward to launching our seasonal menu tomorrow and hope you enjoy the range of delicious dishes.

David Rice  |  Clubhouse Operations Manager

Download the new seasonal Pinehill Bistro menu

New Menu Items:
Left: Charred Banana Prawns, herb butter, croutons, garden leaf
Right: Moroccan Chicken Breast, cous cous, chickpea, feta & herb salad, burnt orange sauce