DELICIOUS: The Club Hotel's pork boa buns from their brand new menu.
DELICIOUS: The Club Hotel's pork boa buns from their brand new menu. Contributed

The Club Hotel delivers new menu with a fresh Asian twist

FANS of the triple-coated Jack Daniels barbecue rib can breathe a sigh of relief.

The tried and true Club Hotel Chinchilla favourite isn't going anywhere soon, particularly when you're selling 50 kilos a week of the succulent crowd pleaser.

Head chef Dan Calvisi said patrons were lapping up the fresh new changes to the menu at one of the region's most popular dinner venues.

"Since launching the menu earlier this month we've been seeing our new entrees flying out of the kitchen,” he said.

The bao steamed buns stuffed with sweet chilli barbecue pork belly and the chicken and mushroom gyoza dumplings are just two of the several tempting additions to the new menu.

"We've tried to introduce some Indian and Asian influences to change things up this time around, and about 80 per cent of the menu is now gluten-free,” Mr Calvisi said.

"We've also expanded our vegetarian options so there's more choice for customers, and for the more carnivorous diners the club is proud to announce we have partnered up with Gleeson's Quality Meats to stock a new line of Diamantina Platinum beef sourced from local feed lot Stanbroke.”

Described by judges as some of the best steak in the country Calvisi said the Club Hotel is excited to be supporting local business as well as offering guests some of the most delicious A-grade meat on the market.

TOP PLATE: Club Hotel Head Chef Dan Calvisi with the Club's famous triple coated Jack Daniels ribs.
TOP PLATE: Club Hotel Head Chef Dan Calvisi with the Club's famous triple coated Jack Daniels ribs. Zoe Bell

Mr Calvisi said it had been described by judges as some of the best steak in the country.

He said the Club Hotel was excited to be supporting local businesses as well as offering guests some of the best A-grade meat on the market.

Mr Calvisi, who grew up on a fruit farm in Stanthorpe, has been a chef for 23 years and said he inherited his love of cooking from his beautiful Nona.

"It was her cooking that instilled a sense of great love for food in me and from when I was 14 I knew becoming a head chef was my end goal.

"After working in Toowoomba and Bundaberg - and everywhere in between - you get a good idea of how to cater to the locals as well as the city folk and that's what we've tried to achieve with this menu.

"At the club we want to cater for the whole clan and will always do our best to accommodate for all dietary requirements including dairy-free and vegan.”

Mr Calvisi said bookings are recommended, particularly for larger groups.


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