As you would expect, the menu is quite extensive to cater to this clientele: “We have the wok section, we have pizza ovens, old favourites like parmis, fish and chips and roasts. We’re always trying to keep our core audiences as happy as we can and at the same time we’re trying to come up with new dishes and new ways of doing things. We’re currently looking at putting in some new equipment as well as internal processes to speed up the food delivery on busy nights.”
Justin believes club food as a whole is getting better and better. “We look to the Sydney clubs and keep abreast of what they’re doing, and they’re tailoring menus to a lot more people – they have some really exciting options, like a lot of Asian flavours, wood fired pizzas and so on, so we try to take influences from what they’re doing and I think that’s really paying off for us.
“We’re not a massive club with seven dining spaces, but we’re trying to implement that sort of idea in the one space – giving customers more choice so that one person can order pizza, another pasta, another Asian and they can have it all in the same dining space. One of our biggest strengths is that there’s not a lot of competition for Asian in the local area, so that does bring in a crowd. We recently put on a Malaysian style laksa with prawns, prawn dumplings and rice noodles just as a special – it was such a definite hit that we’ve had to add it as a regular item.”