New menu and old favourites

Golden Orange is adding fresh op­tions

Central and North Burnett Times - - FLAVOURS ADVERTISING FEATURE - Adam McCleery

THE Golden Orange Ho­tel and Mo­tel in Gayndah is a pop­u­lar spot amongst res­i­dents and visi­tors alike, al­ways host­ing so­cial gath­er­ings, themed days and a range of fresh meals on the menu.

Golden Orange man­ager Denise McGil­very, who runs the venue along­side owner Ken Mogg, said some mi­nor changes were be­ing un­der­taken to help re­vamp the es­tab­lish­ment.

“We are cur­rently plan­ning a new spring menu, we wanted to jazz things up a bit for the spring,” Ms McGil­very said.

“Also, be­cause we have a new chef on now we wanted to try a win­ter menu too but we ran out of time, how­ever we still have our win­ter spe­cials such as the lamb shanks, so we thought spring would be a good time to start fresh.”

While the ren­o­va­tions will only be mi­nor, Ms McGil­very be­lieves it will go a long way to ben­e­fit­ing the tav­ern.

“We are in the mid­dle of ev­ery­thing right now so it’s still a bit hec­tic,” she said.

“For ex­am­ple we are mod­i­fy­ing the back bar area so that pa­trons will be able to walk straight from the back bar into the bot­tle shop.”

The Golden Orange will still keep some of its more pop­u­lar sta­ples like the Fri­day night steak­house.

“That is a pop­u­lar night with pa­trons able to pick out their own piece of beef, like the 300g black An­gus rib fil­let,” Ms McGil­very said.

“(They can also try) a range of de­li­cious sal­ads that we also of­fer there.”

New Golden Orange chef Cara Mate­haere joined the team in March of this year and is lov­ing her new role.

“It’s the best job in the world, I just love it,” Mrs Mate­haere said.

“I have been here six months now and I’ve found my feet but I’m still get­ting to know the peo­ple of Gayndah and what their pref­er­ences are.”

Mrs Mate­haere said the Golden Orange had a var­ied and di­verse menu that catered to all tastes.

“Some nights we might not do any steaks and the next night steak and chicken parmi­giana are al­most all we do,” Mrs Mate­haere said.

“And then all of a sud­den we might have a night where all we do is fish and chips and some seafood bas­kets.

“Our menu is di­verse and I en­joy that.”

With spring just around the cor­ner the Golden Orange is look­ing to change up its menu a bit.

“We are look­ing at mak­ing changes be­cause we no­tice that some things do bet­ter at dif­fer­ent times of the year,” Mrs Mate­haere said.

“For ex­am­ple peo­ple don’t gen­er­ally want a salad in the mid­dle of win­ter, they would pre­fer a hot meal like our lamb shanks.”

The menu for spring has yet to be fi­nalised but ideas are be­ing floated around by the team.

“I think we should try some pas­tas and some light meals, even though pasta isn’t light we do make them well,” Mrs Mate­haere said.

“For ex­am­ple this win­ter I have done spe­cials for beef stroganoff.

“We will sit down again and dis­cuss the new menu with the boss.

“I have found that peo­ple re­ally en­joy lighter meals like stir fry, or chicken and rice in the warmer sea­sons.”

The Golden Orange staff are also able to tweak the menu for events, func­tions and meet­ings held on site.

“Nor­mally we do buf­fet style for func­tions and other events in the func­tion room,” Mrs Mate­haere said.

“Like our Christ­mas in July where we had five choices of meat and some salad and veg­eta­bles or on Mother’s Day where we had eight dif­fer­ent wet dishes to choose from like honey chicken and ham.”

The Golden Orange is open seven days a week serv­ing lunch from 12pm un­til 2pm and din­ner from 6pm un­til 8pm.

On Fri­days, only the steak­house is avail­able for din­ers.

❝ That is a pop­u­lar night with pa­trons able to pick out their own piece of beef, like the 300g black An­gus rib fil­let.

— Denise McGil­very

RE­VAMP: Owner Ken Mogg and man­ager Denise McGil­very are look­ing for­ward to spring.

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