Eating in style and comfort

Press, 1 November 1985, Page 17

Eating in style and comfort

Comfort, style and, above all, good eating is the keynote to dining at the Cashmere Club’s restaurant. The club takes great pride in its up-to-date dining facilities, which tone in perfectly with the rest of the complex. The restaurant, kitchen and lounge areas have been extended and refurbished at a cost of about $380,000, and the dining area now has a capacity for 140, with additional room for 64 in an adjoining room, if required. The restaurant is open for luncheons (noon to 2 p.m.) and in the evenings, Tuesday to Saturday, from 6 to 9 o’clock. “We cater for the whole family,” says Brendon Wilson, the secretary-manager of the club, “and children can stay in the dining area as long as they like, and in the main lounge until 8.30 p.m.” “We are also proud to say that the entire restaurant is managed and run by Cashmere staff,” Brendon added. The chef, Tony McNamara, has a menu

aimed at providing a wide, first-rate selection: seafoods in season, steaks cooked to your choice, lamb cutlets, and specialty dishes are a sample of the main courses. These are complemented by entrees, soups, salads, desserts, side dishes, and, of course, appetisers and cheese board. The selection is sumptuous. The lounge bar has been expanded to accommodate the increased number of people utilising the popular Cashmere Club.