THE STORY SO FAR AND WHAT’S STILL TO COME

Waikato News - - ADVERTISING FEATURE -

The Con­ser­va­tory has been a care­fully thought-out project over three years, in­clud­ing close con­sul­ta­tion with club mem­bers to set­tle on an ap­pro­pri­ate name. De­vel­op­ing the restau­rant has been a three-stage process, with more work still to come, says club man­ager Ken Mar­cum. The site used to be a ware­house which the club leased out, un­til it was burned down in an ac­ci­den­tal fire. "Three years ago we started to build the shell of the new build­ing which is now The Con­ser­va­tory; then over nine months we dou­bled the size of the ex­ist­ing club kitchen and then did a de­sign and fit out of the restau­rant," says Ken. Still to come will be a new bar just for the restau­rant, which is open­ing with ded­i­cated ta­ble drinks ser­vice from one of the ex­ist­ing club bars. The in­door part of The Con­ser­va­tory opens onto an out­door din­ing area which will be set up later to be user­friendly in the win­ter with heaters and weather pro­tec­tion. "The plan is to have it open on Satur­day and Sun­day morn­ings for brunch - and it will be a great spot in the sum­mer too," says Ken. For now, brunch will be served in the 80-seater in­door area. The out­door area in­cludes a deck that over­looks the HWMC bowl­ing greens.

PHOTO / Terry Su

Busy in the ex­panded club kitchen is head chef An­gela Don­ald­son and sous-chef Mark Slade.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.