As we wrap up the first five weeks of opening our restaurant at the Dimboola Golf Club, I find myself filled with gratitude and joy. This journey has been nothing short of amazing, and it’s all thanks to the incredible people who have made it possible.
To my phenomenal staff – thank you for your hard work, dedication, and unwavering support. From the long hours to the problem-solving, you have shown resilience and passion every step of the way. Each one of you has brought your unique skills and energy to the table, and together, we’ve created something truly special. I couldn’t have done this without you.
To our wonderful customers – thank you for welcoming us with open arms and making these past five weeks unforgettable. Your support, feedback, and smiles have meant the world to us. Seeing you enjoy the dishes we’ve poured our hearts into, whether it’s the Pepperberry Beef, the Lemon Myrtle Cheesecake, or the much-loved Ploughman’s Board, has been the ultimate reward.
The past five weeks have been a whirlwind of activity, from final touches to hosting events and creating menus that celebrate the best of local and bush-inspired ingredients. It hasn’t always been easy, but every challenge has been worth it because of the amazing community around us.
We’ve had some hot days throughout the last month, and the kitchen doesn’t have air conditioning – my oh my, does it take its toll! Between wet cloths around our necks and fans running, we got through it. Yesterday, we were welcomed with rain, which not only brought relief but also helped water the gardens at the club and at home. Our summer vegetables are nearly ready to showcase on the plates, and we can’t wait to share them with you.
We’ve had amazing support from our local community and towns around Dimboola. It’s been heartwarming to see so many enjoying their time at the club. Last week, we faced a power outage due to a blown fuse and lost some stock, but thanks to our awesome electricians, it was quickly fixed. They call it character building, yes?
As for our menu, some items change day to day, while others make it all the way through to the weekend. We’ve received many inquiries about our Sunday Chef’s Table, and it’s quickly becoming a favourite. On Sundays, we deliver shared plates to your table, with sittings starting at 12 PM. It’s a lovely way to see the weekend out. Recently, we had kangaroo with quandong sauce on the menu, which received beautiful feedback, and one of our chicken dishes was complemented with a refreshing basil and warrigal green pesto.
Our Irish soda stout bread is back on the menu – a favourite of ours – and we’ve also stocked the bar with a few Irish delights, including crisps and an orange fizz.
We are open this week on Thursday and Friday from 4 PM, Saturday from 12 PM through to dinner, and Sunday for Chef’s Table lunch at 12 PM. For bookings or inquiries, call or text 0428 138 856 or email This email address is being protected from spambots. You need JavaScript enabled to view it..
As we look ahead, we’re excited to continue serving you with fresh seasonal menus and unforgettable experiences. Thank you for being part of this journey from the very beginning. Here’s to many more weeks, months, and years of great food, laughter, and connection.
With all the food love,
Cat Clarke
Chef and Owner, Dimboola Golf Club Restaurant
