Lunch 12noon to 3pm Lunch Menu
Snacks 3pm to 5pm Snack Menu
Dinner 5.30pm to late Dinner Menu
BOOKINGS: email firstname.lastname@example.org or call 5263 3434
Anglesea Golf Club’s 19th Hole Bistro is the perfect place for you, your family, and friends to relax over a sumptuous meal. This fine dining restaurant comfortably sits between traditional pub food and a five-star fine dining experience by providing a little bit of both in a menu that is as varied as the tastes of its customers.
Run by hospitality veteran and local Raffaele Caputo, the 19th Hole Bistro takes centre stage in the recently refurbished club house. It’s international, multi-cultural cuisine and relaxed elegance makes this restaurant a regional foodie destination for everything from the absolute best quality steaks, schnitzels and parmigiana to Indonesian curries and classic European dishes from France and Italy. The philosophy is to provide not just one cuisine, but many, and each is delivered with the quality and care that it deserves.
Booking is recommended for an inside seat, particularly on a Thursday, Friday or Saturday night which are traditionally the busiest and most sociable nights of the week.
The Bistro team have put together an appealing set menu of the 19th Hole’s most popular dishes and these are available at both lunch and dinner. The Grazing Menu – a daily grazing lunch menu available between 12 and 3pm each day with a separate Happy Hour Menu available 3pm to 5pm. Dinner service begins at 5.30 and continues till last orders around 8.15pm.
The restaurant menu is also supplemented by a variety of Italian pizzas also available from the wood fired pizza oven on the deck.
Working closely with head chef Frederick Carcedo, known as Erick when he is in the kitchen, the 19th Hole Bistro provides a superbly crafted menu of constantly changing specials that make use of the freshest local produce that they can provide.
Chef Erick, who began his career in The Philippines, has worked at international and five-star resorts and restaurants throughout the world including London, Hong Kong, and Macau. He has lived in Australia for the past decade, but he brings with him a wealth of international knowledge and ideas that he puts into practice each night in the kitchen.
“Everything used in the restaurant is prepared fresh that day,” says Erick proudly. “All our sauces and gravies are specially prepared under supervision and direction and the peppercorn sauce is a crowd favourite that brings people back time and time again”.
“We believe that we provide a casual dining experience that is both satisfying and refreshing. Some of our meals are definitely five-star quality but our regular service is up market casual dining with little pizazz and flair.”
Chef Erick loves to be inventive and adores the quality of the local produce. The meats are all handpicked by the restaurant’s butchers. “We specify the particular cuts, and they seek out the best quality meats from across the region,” says Raffaele. “Our fish comes fresh from a supplier in Geelong each day so it is absolutely the freshest it can be, as are all our ingredients. We don’t use any prepared items. Everything is made on site by our talented team. With the menus changing three or four times a year to adjust to seasonal variety.”