New menu and old favourites
Golden Orange is adding fresh options
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.