Surf Club Restaurant and Bar Executive Chef, Matt Donovan is launching his new Autumn menu this month. 

Along with his team, including Head Chef Bryan Perkins and Chefs Adam Woods and Neville Mott, this latest menu reflects his interest in bringing regional produce from around our state, to the table, delivering the best quality the market has to offer. 

“Keeping it simple while maintaining a creative flair is how we do it at the Surf Club. Some of our customers have been coming here for years and years, and while keeping the essentials, I’ve branched out a bit to entice those looking for something a little more than is usually offered in a Club. I’d consider us a cafe for breakfast,and a restaurant for lunch where all the family have something to choose from” says Matt, who has been head of the realm for almost 14 years. 

Matt’s breakfast menu features favourites like Eggs Benedict and his famous Big Brekkie, as well as a new addition, the Chorizo Burger with fried free-range egg, haloumi, tomato, spinach, field mushroom, roast capsicum & aioli.

Lunch still has his bestselling Warm Spanish Seafood Salad (Matt’s signature dish) and he has added a top of the range steak (Riverina pasture fed Scotch with Marble Score Rating 1-4) and a plant based Mexican inspired Burrito Bowl with avocado, brown rice, salsa, slaw, chickpeas, plant based Mexi mayo & toasted tortilla. There’s a “comeback dish” that customers have been asking for over and over, his Pork Belly and King Prawn Salad with nam jim, as well as a new take on Salt & Pepper Calamari with Panzanella Italian salad of feta, croutons, tomatoes, cucumber, spanish onion, olive oil, picked herbs, lemon, garlic aioli.


Look out for Matt’s Famous Seafood Chowder on the Special’s Board, as well as fresh fish and seafood from our local suppliers. 

There’s something for absolutely everyone! 

End of the campaign: Autumn 31st May 2022

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