KYC 3: Further Food and Beverage Update

It has been around 6 weeks since we provided the last update on how the Clubhouse will operate – but there’s been a lot happening!!

We are super-excited to let you know that our food and beverage operation – to be known somewhat creatively as “The Club” – will open for members and guests on Friday 6th of December. We are hoping for a great turn out over the weekend, so please put it into the diary.

We will then be open each Friday & Saturday night in December through to Xmas day opening from 4pm – 10pm.

On Boxing Day we will move into full throttle and will be opening for Breakfast, Lunch & Dinner through to at least mid January and if the demand is there, we would love to remain open these hours right through to the Australia Day weekend. We will play this by ear based on demand – alternatively we may run Thursday to Sunday in this second half of the month.

Given the enormity of the opportunity, we have made a conscious effort to make the service available on almost every day and night through this period. Exceptions to this so far are the Nipper Parents and Friends Cocktail Party on Jan 2, and a private function on Thursday 9th January, where we will still offer a restricted service to members. We will make these dates very clear on the Club website.

Our food and beverage menu is casual, fun & mostly healthy. We have really focused on highlighting as many Mornington Peninsula businesses with our shining light being Portsea Estate winery, who have come on board as a Club sponsor this season.

We will have a very red and white look and feel, which has been designed with our culture in mind – hopefully you will agree they are “very Portsea”! We’ve included a bit of the look and feel just to whet your appetites.

The operation will be cash free – so Santa might like to think about a few pre-loaded cards as Christmas presents for the kids. While this may not suit everyone, it greatly simplifies our operations and eliminates the risks associated with handling and storing cash.

We will have an online booking system that will be through the Club website. Bookings will not be compulsory however it may be best to book online to secure tables during the busy times! Members and members guests will all be welcome and we really need everyone’s support this year to make this a success.

Our team is starting to take shape, and we are pleased to announce we have secured a Head Chef and a Restaurant Manager.

Our Restaurant Manager this season is Patrick Leprevost, who has been engaged to get us through the summer season. Patrick has owned and run restaurants and bars for over 20 years, some of the more noted restaurants being Lynch’s, France-Soir, Harveys South and most recently his own restaurant in Zanadu in Hampton.

A bit of a style master, Patrick grew up in the Normandy region of France and has extensive wine knowledge of Australian and international wines.


Our Head Chef is Joe, who also has over 20 years experience as a chef. Most recently Joe was the head chef at Hawthorn Brew Bar, Le Clec Café and the Encore St Kilda Beach. He’s excited about the style our menu and in particular our emphasis on local produce.

A big thank you to all who have applied so far for roles working at The Club over summer. We are still advertising for staff through website and our first round of interviews will take place on Saturday 16th (Prohibition Food & Wine / Camberwell) & another round the following week most likely at The Club. We will require between 15 to 20 club members to join the team over the peak summer period, so welcome your applications.

Looking forward to seeing you all down at The Club!