As you take your seat at The Lakes restaurant at Gungahlin Lakes Golf & Community Club, you wouldn’t think that anything could beat its spectacular sweeping views of the surrounding greens and ponds through its floor-to-ceiling glass walls. But as soon as the food is placed before your eyes and ignites your taste buds, you’ll know it’s the food here that really makes people come back time and time again.
The Lakes restaurant boasts an extensive menu which offers something for everyone – there are the popular classic choices that we’ve all come to know and love from the local club and also a selection of ever-changing specials, that enables its passionate chefs to showcase their creative side.
We paid a visit to the restaurant on a sunny afternoon to taste the menu and have a chat to Head Chef Peter Robinson, about the venue’s food philosophy and his top picks off the menu.
Peter explains that it’s a focus on regional produce that sets The Lakes’ menu apart, as well as the dedication of his unique team of chefs, who add their individual cultures and flavours to each dish.
“We have a very multicultural kitchen. We’ve got 11 chefs from 11 different countries and we work so well together – Sri Lankan, Aussie, English, Malaysian, Mauritius, and more,” he says.
“We play around and put our own twists on things.”
There’s really something on the menu to suit every taste at The Lakes and that’s just a reflection of the varied cultures, passions and skills coming out of the bustling kitchen.
“I’m very lucky I’ve got a great team and that’s what it’s all about. It makes coming into work every day very rewarding,” Peter adds.
One for the meat lovers is the Maple Chilli Pork Cutlet. The pork has been lovingly marinated for 48 hours in maple syrup and chilli, then chargrilled and served alongside creamy mash potato, broccolini, fresh asparagus and drizzled with a rich red wine sauce. The sauce is the star of the dish and seamlessly combines with the succulent juices of the pork and sweetness of the syrup. This hearty dish is the ideal winter warming meal to tuck into on a cold Canberra day.
Another highlight is the grilled Winter Snapper served on shallot mashed potato, broccolini, roast carrot and topped with a lemon and coriander yoghurt. A really nice and simple dish, at first glance you know exactly what it comprises – a testament to letting good ingredients speak for themselves. If you’re after something a little lighter and on the healthy side, then this dish is for you.
Next up was the Paddie’s Chicken, which features pan-fried chicken tenderloins, onion, bacon and mushroom, cooked in a whisky cream sauce and served with your choice of house fries or steamed rice. The chicken pieces are cooked perfectly and generously coated in the creamy sauce, that complements the smooth texture of the mushroom slivers. The bacon packs a flavoursome and salty punch, as well as a welcomed crispy texture, which ties all the elements together to create a wholesome feed.
There’s also a dedicated selection of meals for the kids and an equipped play room, making The Lakes the venue a perfect for families.
Within the last few years, the club has celebrated the completion of a $9 million club house redevelopment. As well as The Lakes restaurant, the revamp included the expansion of the dining areas, sports bar and TAB, new function rooms, a pizza bar and bigger brighter foyer, so if you haven’t recently checked out Gungahlin Lakes Golf Club now you have no excuse!
The Lakes at Gungahlin Lakes Golf & Community Club
Open 7 Days
Lunch | 12:00pm-2:00pm
Dinner | 5:30pm – 9:00pm