Bistro ren­o­va­tions on track

Yarrawonga Chronicle - - News - BY ROBERT MUIR

Bistro ren­o­va­tions at Yar­ra­wonga Mul­wala Golf Club Re­sort are tak­ing shape and on track for com­ple­tion in the first week of Novem­ber.

“It’s our ma­jor project for the year,” the club’s Chief Ex­ec­u­tive Of­fi­cer Richard Hogg com­mented to the Yar­ra­wonga Chron­i­cle about the $667,300 project.

“We usu­ally spend $2 mil­lion on av­er­age a year on a ma­jor project. The bistro is ex­pected to be com­pleted by Melbourne Cup Day.”

The new look bistro will re­move the long pas­sage through­out the club and will im­prove many as­pects to meal prepa­ra­tion and de­liv­ery.

“The bistro ren­o­va­tions are long over­due,” the CEO said. “The buf­fet is sep­a­rated from the kitchen which is dys­func­tional.

“There are two main points to this project - up­grad­ing the kitchen where most of the money is be­ing spent on and, sec­ondly, the makeover with bench seat­ing, ta­bles, light­ing and some floor sur­face im­prove­ments al­low­ing more seat­ing and more com­fort for mem­bers and vis­i­tors.”

Tim­ber fram­ing, elec­tri­cal and plumb­ing work have been com­pleted for the main servery area and plas­ter­ing is un­der­way.

In­stal­la­tion of steel beams and post for three Smartech doors are com­pleted, as well as fram­ing of the ceil­ing to house the Smartech doors.

The round col­umn near the chil­dren’s area is be­ing framed to al­low the new bench seats to butt up to it and the other round col­umn will also be framed for tiling.

“Work around the servery and new par­ti­tion doors is run­ning to sched­ule with the com­ple­tion date ap­prox­i­mately the last week of Oc­to­ber,” Mr Hogg said.

“Other works, be­ing the re­place­ment of tiles in front of the main and snack bars, also the green­side al­fresco re­fur­bish­ment, will con­tinue into Novem­ber and De­cem­ber.”

He said changes to the kitchen were de­signed by the chefs, with ad­vice from the main food sup­pli­ers.

“We’re get­ting the best of ev­ery­thing,” Mr Hogg said. “There’s been very care­ful plan­ning. It’s state-of-the-art tech­nol­ogy, a work of art and earthy colours. It’s very ex­cit­ing. It’s a wonderful as­set.”

Mr Hogg said al­though the restau­rant has con­tin­ued to op­er­ate, the club ap­pre­ci­ates the pa­tience of mem­bers and guests, with the small re­duc­tion in space for din­ers.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.