In evolution of its success in Silverwater, the famed Dooleys Bar and Grill has been scaled up and relocated to the centre of the western Sydney club’s flagship venue.
Having proven its worth as a quality dining experience at the former Silverwater site, the Bar and Grill has now opened its doors on the ground floor of Dooleys premier destination, at its Lidcombe Catholic Club.
The 85-seat restaurant offers a contemporary dining experience with a welcoming feel, and an elevated 30-seater private dining space, all catered with audio-visual essentials and an un-comprising and “unpretentious” menu.
The dining service aims to set itself apart as a modern dining destination for the region through the freshest sustainable produce and finest service.
A seasonal menu is based on deliberate emphasis on excellent produce and house-made dishes, seen in fresh rock oysters sourced from estuaries on the Sapphire Coast, the freshest Fabbrica pastas, and perfectly grilled meats. Earning a place on the menu are selections of Westholme Wagyu from the vast ranges of northern Australia, and a Jacks Creek Black Angus Scotch Fillet, chosen for its exceptional eating quality and big flavour.
“When selecting our produce, a rigorous process was followed with comparisons made amongst some of the best Australian suppliers,” notes food and beverage manager Gaby Tannous, who led the overhaul relocation, bringing more than 15 years’ in hospitality and experience revamping and relaunching several restaurants and bars.
Aiming to appeal to not only to the local market but food enthusiasts alike, the menu was curated by the Lidcombe Catholic Club’s head chef and 30-year veteran, Adrian Hofman, who has transformed the offering to suit almost any special occasion.
Highlights include top-quality entrees of Hawkesbury River squid and Vanella Burrata with prosciutto, mains of Fabbrica fresh egg casarecce with South Australian prawns, and 300g Westholme wagyu rump, and crispy skin Coral Coast barramundi with salsa verde and ratatouille. Shared plates include a Riverine, 120-day grain fed 800g Rib Eye or a perfectly roasted whole Bannockburn Chicken.
Even familiar favourites have been elevated, such as the Caesar salad with smoked free-range chicken breast or a Wagyu Beef Burger on sesame milk bun.
“We want it to be special, and for people to want to come back often,” explains Tannous.
And not to be left behind, the wine list continues the “elevated experience” in a choice of award-winning and boutique wines, including organic and vegan varietals.
“We aim to attract and cater to several audiences, be it an intimate venue for couples or a popular destination for families looking for that elevated experience for any special celebration,” says Tannous.
