The Jack’s Point Clubhouse has raised the bar with a new culinary direction and refreshed lunch and evening menus ideally timed for the arrival of autumn. 

“Table service has returned to the restaurant with lunch served daily and evening dining available on Friday and Saturday nights,” says Jack’s Point food and beverage manager Kirk Webster. “The restaurant at the south-west end of the Clubhouse was originally designed for this style of service so it’s a welcome return for locals, golfers and visitors.”

The Jack’s Point Clubhouse is the community hub for the 1200-hectare settlement overlooking the world championship 18-hole golf course and spectacular Remarkables Mountain range.

“The Clubhouse offers an excellent variety of hospitality throughout the day with plenty of cosy areas for people to relax and take in the views. The café is busy from 8.00am serving breakfast, locally sourced Wolf coffee and fresh cabinet food to locals and golfers heading out on the course,” says Kirk.

“At lunch we offer a selection of Clubhouse classics with the new a la carte menu now serving a wider range of dishes featuring locally sourced produce.  In the late afternoon and early evening golfers and residents enjoy bar snacks, casual dining and drinks inside or outside at our long tables and beanbags alongside Lake Tewa.”

The wine list at the Clubhouse features the best of Central Otago including wines from its sister venue Amisfield and a thoughtfully selected international range. Local craft beers from Canyon Brewery and Altitude are available on tap with a full selection of spirits and cocktails served all day.

“The Clubhouse is a little bit of everything for everyone,” says Kirk. “The recently introduced Quiz nights are a huge success with residents as are our relaxed Friday nights featuring live music on the deck.”

“Whether you’re here for a round of golf, dropping in for a coffee or enjoying lunch or dinner we offer a warm welcoming environment for everyone.”

Fresh & Vibrant Food

Head Chef Prashanta Khati Chhetri (Momo) who previously worked at Cloudy Bay and The Nest at Kamana Lake House is the talent behind the new menu at Jack’s Point Clubhouse with a focus on fresh, vibrant cuisine.

“We’re elevating the experience here to create food that reflects the stunning setting and provides a memorable experience,” says Momo. “Using locally grown sustainable ingredients is key to crafting seasonal dishes.”

The lunch and dinner menus feature standout dishes such as Mushroom Parfait on toasted sourdough with soft Gibbston Valley herbs and pickled umami mushrooms, celebrating the bounty of the autumn harvest and local foraging.

“The idea for this dish comes from using mushrooms I can source locally along with herbs grown in the region including some from my own garden,” he says.

Other menu highlights include sustainably farmed Haku kingfish from Northland in a chilli and turmeric buttermilk broth which is a nod to Momo’s Nepalese heritage, tuna ceviche with a light soy and mirin dressing, fresh chilli, pickle and finger lime and locally sourced Royalburn Station lamb with kumara and anchovy.

Varied Event Venue

The Jack’s Point Clubhouse is available year-round for event bookings including corporate functions, birthday parties, private celebrations and weddings.

Food and beverage manager Kirk Webster and the event team provide expert planning and organisation for all types of events from intimate gatherings to large celebrations.

“The venue suits a variety of occasions from small private dinners to large-scale weddings with full catering,” says Kirk. “We have two picturesque locations for wedding ceremonies so we can host the entire day or just the reception.”

For more information on destination wedding packages, event coordination, styling and planning services contact restaurant.manager@jackspoint.co.nz or visit www.jackspoint.co.nz