Grazing The Course

Join Tim Warren, Course Superintendent, and Monina Gilbey, Course Biodiversity, alongside proud Glenelg member Andrew Fielke for an extraordinary evening celebrating the flavours of our landscape.

Chef Andrew, renowned for his work at Red Ochre Grill, gained worldwide recognition in the 1990s for his groundbreaking approach to Australian cuisine, incorporating 60,000-year-old native ingredients into beautifully balanced modern dishes. His innovative creations have delighted both Australians and international visitors alike.

Partnering with our exceptional Head Chef, David Bridgman, Andrew will showcase a menu featuring exquisite dishes such as Shark Bay Scallops, Giant King Prawns, Wagyu Beef, Murray Cod, Dry-Aged Duck, and much more—all infused with a Glenelg Golf Club “wild harvest” twist.

Don’t miss this rare opportunity to indulge in an unforgettable dining experience celebrating the rich biodiversity of our course.

When: 24th May

Where: Glenelg Golf Club

Price: $95

Included is a 4 course dinner and an allocation of 4x bottles of Samuel’s Gorge wine per table of 10 people

Bookings can be made through 8350 3200 to bistro or Members can use the button below

Dietary preferences will be catered for, please inform reception via visiting reception or emailing to reception@glenelggolf.com

Menu

Appetizers 

Yabby Bisque Shot with Coconut Lemon Myrtle Cream
Oldman Saltbush Tempura with Desert Lime Ponzu Foam (V) 
Oysters with Rivermint Tomato Salsa
Larb of Puffed Golden Wattle & Tapioca Crackers (V)

Entrée Platters 

Shark Bay Scallops with Karkalla, Brown Butter Hollandaise and Currants
Split Roast King Prawn with Native Lemon Grass Coconut Crust – Lemon Aspen Beurre Blanc 
Potato Pepperleaf Gnocchi – Samphire – Asparagus – Grana Padano – Truffle Oil  (V)

Mains Platters 

Dry Aged Duck Breast with Pickled Muntries and Glenelg Honey Glaze 
Wagyu Beef with Sea Blight Chimi Churi  
Murray Cod with Warrigal Spinach, Ruby Saltbush fruit and Finger lime 
Sweet Potato & Coastal Saltbush Gratin (V)

Sweets & Cheese 

Premium Cheese – Port & Pepperberry Sunmuscats – Coastal Rosemary Sea salt Lavosh 
Belgian Chocolate & Coastal Wattle Crème Brulée 
Native Lemon Grass Panna Cotta – Mango

Menu is subject to seasonal availability