Pub chang­ing with the times

New menu fo­cused on great food, quick ser­vice


IN AN ever-chang­ing world, pubs need to have their fin­ger on the pulse of the com­mu­nity.

Man­age­ment at the Club Ho­tel in Chin­chilla has un­veiled their new lunch and din­ner menu, with a wide range of op­tions at good prices.

The Club Ho­tel is want­ing to cater to all cus­tomers, and head chef Daniele Calvisi said his kitchen was ex­cited about what they are of­fer­ing to the pub­lic.

He said the pub had placed a strong fo­cus on their new lunch op­tions.

“The menu as it is now has fo­cused on our lunch time to be able to pump out quick meals for those who are on lunch breaks,” Mr Calvisi said.

“Be­ing able for peo­ple to come in with­out a book­ing and be able to be out in a rea­son­able time.

“You can now pre-or­der up to 11.30am, through Face­book, email or fax, and then we are able to have them ready to go.”

A new lunch-time loy­alty card has also been launched at the Club Ho­tel, en­tic­ing pa­trons to try the new menu.

“The lunch loy­alty cards are for those who come in for lunch from 11.30am to 2.30pm,” Mr Calvisi said.

“If they or­der any­thing off the menu they re­ceive a stamp on their card.

“Once they have filled up the 10 stamp spots on the card, they re­ceive a free meal up to $30.”

He said the pub has placed a strong em­pha­sis on us­ing lo­cal sup­pli­ers for their prod­ucts.

The din­ner time menu has also had a re­vamp, with a wider range of op­tions to suit ev­ery taste-bud.

Mr Calvisi said those with spe­cial re­quire­ments should have no fear about en­joy­ing their meal at the Club Ho­tel.

“We’ve taken the menu and de­signed it to have op­tions for veg­e­tar­i­ans, gluten free, ve­g­ans and if we need to coeli­acs,” he said.

“We re­ally try to ac­com­mo­date for ev­ery­one who comes through the door for a meal.”

The new menu will be put through its paces next month, when the pub’s an­nual wine evening is held.

Mr Calvisi said the wine night on Thurs­day, Au­gust 23, would be the per­fect event to see what the Club Ho­tel had to of­fer.

“It is a three-course evening with canapes, mains and desserts,” he said.

“It is def­i­nitely some­thing to come down and en­joy, all of the wines are matched to our foods.”


FRESH OF­FER­ING: The Club Ho­tel head chef Daniele Calvisi is ex­cited about his pub’s new menu.

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