A Unique Food Experience – Grazing The Course – 24th May

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 4x of GGC Wine Makers wine per table of 10 people

Bookings can be made through 8350 3200 to reception – Seats are limited

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

Menu

Appetizers 

Yabby Sesame ‘Toast” Fingers – Yabby Mayo
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 – Sandalwood Crumb
Split Roast King Prawn with Native Lemon Grass Coconut Crust – Lemon Aspen Beurre Blanc
Potato Pepperleaf Gnocchi – Samphire – Asparagus – Grana Padano – Truffle Oil  (V)
Twice Cooked Kangaroo Tail in Native Aniseed 5 Spice – Sunrise lime Chilli Caramel

Mains Platters 

Dry Aged Duck Breast with Pickled Muntries and Cider 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 

Coastal Wattle Seed “Matchsticks” with Whipped Espresso Glenelg Honey
Native Lemon Grass Panna Cotta – Rosella Flower Raspberry Gelato
Premium Cheese – Port & Pepperberry Sunmuscats – Coastal Rosemary Sea Salt Lavosh

Menu is subject to seasonal availability