Dining @ Grange
The Grange Bistro
The Grange Golf Club’s Bistro is open for lunch from Tuesday through to Sunday from 11:00am – 3:00pm and the menu offers something for everyone from pizza’s to burgers to salads with Head Chef David and his team also having a number of mouthwatering specials available each day.
Grilled @ Grange
Grilled @ Grange is open for dinner on Friday and Saturday evenings from 6:00pm. The menu can be viewed on the right hand side of this page. All welcome. Bookings are essential so phone 8355 7100 to reserve your table before it books out.
Clubhouse Operating Hours:
Monday – Bar: 9:30am – 6:00pm | Kitchen: Deli Items Only
Tuesday – Bar: 9:30am – 6:00pm | Kitchen: 11:00am – 3:00pm
Wednesday – Bar: 9:30am – 7:00pm | Kitchen: 11:00am – 6:00pm
Thursday– Bar: 9:30am – 7:00pm | Kitchen: 11:00am – 3:00pm
Friday – Bar: 9:30am – CLOSE | Kitchen: 11:00am – late
Saturday – Bar: 9:30am – CLOSE | Kitchen: 11:00am – late
Sunday – Bar: 9:30am – 7:00pm | Kitchen: 11:00am – 6:00pm
We encourage members to come to the Clubhouse before or after golf, invite family and friends and enjoy the amazing hospitality Grange has to offer. We look forward to seeing you all dining back at the Club soon.
David has extensive experience in hospitality with over 28 years in the industry and exposure to several different food and beverage departments. The last 10 years of David’s career have been spent as Head Chef at some of Adelaide’s most well-known major hotels including the Walkers Arms, Stag and the Bartley Tavern after running a number of busy restaurants in Cairns. David has completed his Certificate in Commercial Cookery and commenced duties at The Grange in November.
Hospitality Operations Manager
James commenced duties at The Grange in October 2020 and has a wide range of experience in hospitality with over 20 years in the food and beverage industry. He joined the Club after spending 2 ½ years as Hotel & Resort Manager at St Francis Winery. Previously working for the Dean Group of Hotels in several of their venues. James supervisors and leads a team of 25 staff while overseeing all food and beverage operations, administration and housekeeping activities. James reports to the General Manager and works closely with the Event Manager and Head Chef, to ensure we provide members and their guests with outstanding service.