The Club's Dining Room is open for lunch, Monday to Friday, 11.30am – 2.30pm and Dinner is available by pre-arrangement for members and guests with a minimum number of 8 attendees.
Executive Chef Damien Webb presents a new dining room A La Carte menu each month and personally tailors function menus for each individual function.
In addition to the main dining room there are two additional smaller (private) dining rooms available as well as an alfresco area and private garden area for social, private and in-house functions.
The Club has an extensive wine and beverage Cellar available to members and reciprocal members. Our wine and beverage selection ranges from suitable quaffing or everyday drinking wines to select premium local, national and international wines. The Cellar Master, Michael Velis, is always on hand to advise and assist with wine selection and if a favorite wine is not stocked on premise the Club will endeavor to supply the wine. The Club can also arrange local, state and interstate delivery.