4 minute read


Cape Schanck’s Michelin touch

Resort appoints French chef with star lineage to ramp up the menu

JORDAN CLAVARON, THE new head chef of a reimagined CAPE restaurant at RACV’s Cape Schanck Resort on Victoria’s Mornington Peninsula, says he is excited about the impact the already-hatted restaurant and the new menu can have on the resort and the local food industry.

“Some of my earliest memories are of standing in the kitchen next to my father, one of France’s many Michelin Star chefs. Of course, growing up with a parent immersed in France’s legendary culinary scene meant that it was a natural progression for me to follow in his footsteps,” Jordan (ex The Balfour Kitchen, Spicers Balfour Hotel, Brisbane) says..

CAPE boasts an earthy, yet elegant dining space where bar seating offers front row seats to an open kitchen and booths provide a welcoming spot for an intimate dinner, with one of Victoria’s most picturesque golf courses serving as a backdrop.

The elevated dining experience features a tasting menu, which features anything from eight to 14 contemporary classic courses that champion high-quality ingredients sourced from passionate local growers and producers.

Previous menu highlights such as Spanner Crab and Caviar, Squab with Jerusalem Artichokes and Fennel, as well as Crown Roasted Victorian Duck, are just a few dishes that show off the chef’s dedication to local produce.

“One of the most important things is the story and history behind a dish,” Jordan says. “This is why we love talking to people during each course because we want their experience to be fun and insightful – we love creating a sense of theatre for them.”

Local wines can also be matched to each course with the 2016 Circe Hillcrest Road Pinot Noir from Red Hill one of the highlights on the extensive wine list.

“We’re really excited about how the menu is going to be received with Australian diners – we’ve worked hard to create an experience that pays homage to European traditions, while still focusing on the best local produce the Mornington Peninsula has to offer.”

RACV looks to go luxe

Healesville Country Club relaunches with new restaurant and bar

THE RACV HEALESVILLE Country Club and Resort has launched Banyalla restaurant and Riddell’s Green, offering members and guests several different dining experiences over two levels which feature picturesque bush views.

‘This is a place where you can go with the kids and have an up-market family friendly experience.’

Banyalla and Riddell’s Green are the most recent additions to the awardwinning RACV Resort accommodation, One Spa luxury treatment, on-site playground and the Michael Claytondesigned 18-hole golf course.

Healesville Country Club & Resort Manager Josh O’Brien said Banyalla and Riddell’s Green will turn the property into a foodie destination, while offering RACV Club Members and visitors new experiences.

“These new dining venues represent something very special for the resort and for Healesville,” Josh says.

The Riddell’s Green casual dining bar offers alfresco indoor/outdoor dining, with its name inspired by Healesville landmark Mount Riddell, offers a diner-style menu including ribs, steaks and salads.

“Whether you’re sitting at the bar to have a drink or lounging outside, there will be different spaces to enjoy within Riddell’s Green,” Josh says.

“This is a place where you can go with the kids and have an up-market familyfriendly experience. We also have some great local beers on tap.

“You can also sit down inside and watch live sport on TV or find out who the golf winners are for the week.”

Banyalla, named after the native shrub that blooms locally in the spring, includes a new restaurant with a private dining room for special events, cocktail lounge/bar, dedicated coffee bar area and refurbished outdoor entertainment area.

Banyalla Executive Chef Himanshu Sharda, formerly of Fenix (when it was owned by MasterChef judge Gary Mehigan) and executive chef at Novotel Hotel in Geelong, says the philosophy for Banyalla is to keep the food simple, honest and local.

“We have incorporated fresh flavours, sourced 90 per cent of our food locally and kept the menu modern and exciting. I think it will be a highlight for our guests,” Himanshu says.

Josh says Banyalla offers an intimate space with nature-inspired fixtures and upholsteries, plus the terrace outside.

“Guests are able to book the space for special occasions, including birthdays, anniversaries and engagements,” he says. “Their experience will be enhanced with a personalised seasonal menu that our Head Chef can customise to suit any dietary requirement or request.”

To learn more about Banyalla and Riddell’s Green go to www.racv.com.au