Members, friends and family are invited to come down to the Club from 5-7pm on Friday 8 September to enjoy a 50% discount on food and beverage. This special Happy Hour will offer Members a first glimpse of the new menu, which comes into effect from Friday 1 September.
The modern club in Darling Point, adds another star to The Boathouse Group’s cosmos of restaurants, hotels, cafes and bakeries across Sydney and the Central Coast. The group now has ten venues including Barrenjoey House in Palm Beach, Moby Dicks at Whale Beach, The Boathouse Hotel at Patonga, The Boathouse Rose Bay, Manly Pavilion, The Boathouse Balmoral and The Boathouse Shelly Beach.
Commodore Arthur Lane said the decision to partner with The Boathouse Group followed a competitive tender process, that took into consideration the premium experience the Group could offer Members first and foremost.
CYCA CEO, Justine Kirkjian, said: “Next year the Club will celebrate its 80th anniversary so we are excited to be headed towards 2024 with such an amazing hospitality partner in The Boathouse Group.
“The CYCA has long welcomed not only it’s strong and loyal member base, but also Sydneysiders and visitors who want to kick back with a beer or chilled wine and a fabulous meal by one the world’s greatest harbours. It’s a very special place.”
CYCA Commodore, Arthur Lane, added: “The CYCA has always prided itself on its world-class facilities, prestigious sailing calendar and social events for members and guests. The Boathouse partnership only elevates this great offering.”
On Friday 8th September, Members are welcome to enjoy a two-hour Happy Hour with 50% off all food and beverage. Executive Chef for the Group, James Brownrigg, said the food would take on a Mediterranean shared food direction.
For the Cruising Yacht Club, James says he is planning an approach that runs along two distinct streams.
“The most important thing is that we please a lot of the sailing crew. We want something for them that is thick and fast and filling. But we also want to serve something where people can come in and have a very up-market dinner. Somewhere that Members can be proud to bring their friends and family along to,” he says when talking about the full menu on offer from 1 September.
In real terms, this means that fixtures of the breakfast menu like avocado toast with tomato, feta, basil and olive oil will remain a staple, alongside their famous bacon and egg roll with tomato chutney.
The sophisticated coastal vibe will manifest itself in small share plates like Sydney rock oysters mignonette, beef carpaccio with truffle and pecorino and taramasalata, served with house-made flat bread.
As the sun sets, there will be main courses, like crab pasta with orecchiette, garlic and chilli, eggplant parmigiana with stracciatella, or freshly grilled fillets of barramundi served with artichoke, preserved lemon and crisp fennel.
Moving forward, the Group will trial nights of the week that focus on different cuisines or popular food concepts, while also rolling out a range of creative menus for functions and events for guests.
Food aside, he says the community aspect is always front of mind.
“I think a big thing in our menus has always been sharing and bringing people together. We try and keep it causal and share food really lends itself to that,” Executive Chef James Bronwrigg said.
All fish will be fresh, all pizzas cooked with their signature dough in their new pizza oven, and seasonal produce will be picked at its prime, before going on the plate.
We look forward to welcoming you at the Club on Friday 8 September from 5-7pm.
For more bookings and venue information click here, to read the new menus click here.
Images by Jessie Ann Harris
