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THE DECK - Restaurant Byron Bay Golf Club. Lunch, Dinner, Functions, Weddings, Formal, Catering, Licenced
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Affordable lunch and dinner at Byron bay Golf Club. Indoor and outdoor dinning. Families and Functions Welcome. Specialising in Weddings, Birthdays and Corporate Functions.
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The Deck" located at the stunning Byron Bay Golf Club. The newly renovated dining room has been transformed into a modern and laid-back atmosphere complete with lounge and deck dining options, not to mention one of the most beautiful views and picturesque settings around, The Deck at Byron is another great venue just out of the CBD where not only can you enjoy a great meal after your game of golf with family and friends but come out and relax in beautiful setting sampling great food and wine in this wonderful atmosphere.
Can’t wait to see you on The Deck at Byron. |
Brenda and Matthew Wilson have a winning combination of talent and operational smarts with passion that is inspirational.
Matthew Wilson, who runs front-of-house at “The Deck at Byron”, has been a qualified chef for over 13 years. During the early years of his career, Matt gained most of his experience whilst working alongside a diverse range of great chefs with likes of Darren Ho at the ‘Seasons’ restaurant, Pokolbin, in the Hunter Valley Wine Region. Matt has developed an eye for smart business sense and attention to detail.
He completed his apprenticeship at 'Saltwater Grill' which is situated in Belmont Yacht Club with the specialties being primarily focussed in sourcing only the freshest of seafood and a grade hand picked cuts of meat. Matt had the privilege of being part of this great team when they won “Best New Restaurant 1999”.
Brenda’s early start to her career had her learning the fine arts of culinary magic from Dali Navratil (known for working his chefs hard). Born in the Czech Republic with his training and European influence rubbing of on Brenda’s passion for food has made her the talented chef that we see today. Brenda became Dali’s leading apprentice.
Brenda’s talent and maturity at this young age landed her a Head Chef Position in a very busy award winning restaurant Mamma-Mex, in Warners Bay, Newcastle, winning for three years straight ‘Best Themed Restaurant’, It wasn’t long after that when this dynamic duo met. They took off together to find something new which landed them in Byron Bay. Where they now call home. Brenda and Matt have been living in Byron for nine years, six of which was spent feeding the packed house of locals and visitors regularly at the infamous ‘Rails Kitchen’ where they have built a solid foundation and reputation. For those who are familiar with the size of the Rails Kitchen were in awe of how well they could run it so smoothly and efficiently producing some of the best pub grub in town.
Brenda is the creative back bone in this dynamic duo with her flair for exotic and innovative dishes and old time classics with a twist, coupled with Matt dealing with operations management, front-of-house and functions that makes this team work so well together. |
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BANQUET MENU OPTIONS
standard: $55
freshly baked bread, warm olives
please select the following
3 main dishes
3 sides
2 accompaniments
gourmet: $65
roving canapés on arrival (3 cold 2 hot)
freshly baked bread, home made dips and warm olives
please select the following
4 main dishes
4 sides
3 accompaniments
main dish options
fish of the day wrapped in vine leaf
marinated lamb cutlets
dukkah crusted chicken breast
lamb kofta
sumac prawn skewers
tomato stuffed with preserved lemon cous cous
salted roast chicken
grilled chorizo skewers
beef and date tagine
side dishes
buttered cous cous
saffron and tomato rice pilaf
mediterranean vegetables
grilled haloumi with lemon
crispy spiced potato with rosemary
baked pumpkin with mint, beans and pine nuts
rocket, asparagus and pecorino salad
baked chats with sea salt and herbs
freekah, bhurghal, parsley and tomato salad
orrechiette with pesto, marinated fetta and cherry tomatoes
balsamic marinated baby beetroot
falafel
accompaniments
minted yoghurt
tomato salsa
salsa verde
pesto
pumpkin and cumin puree
hummus
garlic dip
olive tapanade
eggplant jam
fried salted capers
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canapé menu options
the deck wedding package $40
4 cold 4 hot 2 substantial
(total of 20 canapés per guest will be served)
gourmet wedding package $50
5 cold 4 hot 2 substantial 1 gourmet
(total of 24 canapés per guest will be served)
deluxe wedding package $60
5 cold 5 hot 2 substantial 2 gourmet
(total of 28 canapés per guest will be served)
dessert canapés will incur an additional cost of $3 per person per canapé
cold selection
vietnamese rice paper rolls
camembert & apple chutney on crostini
bocconcini, oven roasted tomato, basil on crostini
caesar salad
prawn & avocado salsa on crostini
sushi – mixed nori rolls with wasabi & soy
endive salad with fennel truffle oil & gremolata
duck rilette on crostini with caper berries
hot selection
wild mushroom & leek risotto arinchini style
thai satay chicken skewers
tandoori chicken skewers with minted yogurt
the deck’s famous chilli, garlic, salt & pepper squid
potato & chive croquette
panko crumbed prawns with dipping sauce
pork & duck spring rolls
substantial selection
smoked salmon & camembert mini puff pastry quiche
blue cheese & sweet potato mini puff pastry quiche
mini chorizo burgers, aioli & caramelized onion
asian lettuce & pork mince parcels
rare tuna, cucumber, mayo, tonkatsu & asian herbs on wonton
proscuito pizzetta with basil & cherry tomato
morroccan lamb skewers served with minted yoghurt
gourmet selection
slow roasted pork belly with apple & radish slaw
sumac rubbed lamb cutlets with tomato chutney
oysters tempura with nam jim
panko crumbed oysters with tonkatsu sauce
black angus carpaccio with capers & rocket
dessert selection
hazelnut, quince & chocolate tart
cream filled profiteroles
vanilla shortbread with raspberry mousse
blackberry curd tart
passionfruit & coconut cream pudding
espresso chocolate fondant
rose water meringue
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the deck wedding package sit down (3 course) $65
the deck wedding package sit down (2 course) $55
entrée
asparagus, rocket and pecorino salad with truffle oil and verjuice
pancetta and fig tart with honey mascarpone
chilli and lemongrass fish cakes with asian slaw and dipping sauce
polenta, eggplant and pecorino stack with cherry tomato salsa
seared tuna, cucumber and asian herb salad with namjim dressing
tandoori chicken skewers with minted yoghurt
main
morrocan spiced lamb with lemon rice pilaf
grilled salmon with potato and chive rosti and horseradish mayo
spaghettoni with danish fetta, roast pumpkin, fried sage and spinach
chicken breast pocketed with semi dried tomatoes and cream cheese
pork cutlet with kumara gratin and sweet apple chutney
veal with anchovy butter, blanched greens and kipflers
sesame crusted salmon with soy infused bok choy and fresh lime
roast sirloin with seasonal baked vegetables and a beef and red wine reduction
twice cooked chicken Maryland with chilli caramel, jasmine rice and asian herbs
desserts
sticky date pudding
coconut and passion fruit syrup cake
pavlova with seasonal fruit salsa
baked lime tart
white chocolate panna cotta with berry
compote
the gourmet wedding package sit down (3 course) $75
the gourmet wedding package sit down (2 course) $65
entrée
endive, pear, pecan and blue cheese salad
poached beef fillet with olive croute and preserved lemon mayo
seared scallops on red lentil puree with verde and beetroot glaze
roast pumpkin tart with marinated fetta crumble and onion marmalade
tempura chicken with soy dipping sauce and micro salad
main
crispy skinned chicken with braised fennel, speck and leek
slow cooked lamb ragout with gnocchi and gremolata
orrechiette with garlic cream, broccoli, baby spinach and cherry tomatoes
beef fillet with garlic aioli, oven roasted tomatoes and smashed chats
duck breast with beetroot, bean and rocket salad and a balsamic glaze
herb crusted tuna with white bean puree and tomato saffron broth
crispy skin salmon with corn fritters and avocado lime salsa
parmesan and herb crusted veal with rocket salad and lemon vinaigrette
swordfish with borlotti bean salad and romesco
dessert
cherry and almond pudding
meringue with banana and caramel
raspberry and chocolate curd tart
nectarine and almond tart
baked hazelnut, quince and chocolate tart
the deluxe bridal package sit down (3 course) $90
the deluxe bridal package sit down (2 course) $80
roving cold and hot canapés on arrival
entrée
local prawn ceviche with avocado salsa & chilli caramel
slow roasted bangalow sweet pork belly with micro apple salad
salt & pepper soft shell crab with lime aioli
baby beetroot, spinach & goats cheese with balsamic on parmesan wafers
parsnip and creamed leek tart with pesto and micro salad
black angus beef carpaccio with lemon capers and rocket
main
spinach & three cheese cannelloni with tomato reduction & mescalin salad
pork cutlet with leek and garlic risotto and beetroot relish
crispy duck with asian slaw and citrus glaze
tapanade crusted spatchcock with polenta and tomato stack
eye fillet with celeriac puree and red onion marmalade
confit of duck with poached cherries with an apple – radish slaw
lamb rack with minted pea puree, roast onion and marinated danish fetta
veal medallions with aged pancetta, sage and sautéed mushrooms
Local market fresh fish with rocket, olives, baby capers, cherry tomato salad
dessert
individual tiramisu with orange chips
flourless chocolate and almond cake
citrus and raspberry cheesecake
lime panna cotta with poached guava
blood orange and almond cake with white chocolate mousse
these menus may be subject to change due to produce availability.
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Sit down function packages
1 course main (with dinner roll) $28
2 course entrée /main or main / dessert (with dinner roll) $37
3 course (with dinner roll) $46
Please not these packages are based on alternate drop.
You will need to make two choices in each course.
These prices include food only.
Room hire will apply if you require exclusive use of restaurant or deck.
There is an additional cost of one dollar per head if you would like table linen.
We will provide full table service concerning food.
If you require table service for beverages please let us know so we can arrange this with
the club.
Thankyou.
entrée options:
chilli and lemongrass fish cakes
parsnip and leek tart
tandoori chicken skewers with minted yoghurt
asparagus, rocket and pecorino salad
chilli, garlic, salt and pepper squid
duck and pork spring roll
beef carpaccio with lemon, capers and rocket
Bocconcini, basil and roma tomato salad with balsamic
main options:
sesame crusted salmon with soy infused bok choy and chilli caramel
veal medallions with anchovy butter and blanched greens
spaghettoni with spinach, roast garlic, broccolini and cherry tomatoes
crispy skin chicken breast with buttered couscous, mint and pumpkin salad
slow cooked pork belly with cauliflower puree and pickled red cabbage
seared tuna with asian slaw, tonkatsu and lime
polenta and charred veg stacked with rocket and pesto
pan fried veal with proscuito, sage and masala demi glaze
dessert options:
meringue with fresh cream and seasonal fruit
cherry and almond pudding
chocolate, quince and hazelnut tart
coconut cream cake with lime syrup
sticky date pudding
passionfruit curd tart
tiramisu
white chocolate and raspberry mousse with shortbread
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