It should almost go without saying that community clubs are for the people, but somehow many venues seem to forget it. Clearly, at the Calwell Club, chef Anthony Craig is aware of the customers within his focus, with a perfectly balanced menu that strikes a delicious balance between popular favourites and more avant-garde treats.
And those treats are for all the people – be they barely old enough to hold a fork or enjoying many of Calwell Club’s many benefits for seniors. What will surprise and delight most diners, however, is the incredible list of light snacks that are perfect for almost any time of day.
Over twenty options cover an entire page of the menu, ranging from freshly shucked oysters through to the classic Caesar salad. Hot chips, buffalo wings and calamari are also present – all whetting the appetite for the larger dishes within.
With a history at The Savoy in London, Anthony knows his stuff. What he and the team are doing beautifully is bringing top-end knowledge to easily accessible food. Take for example the five steaks on offer – each are aged to 12 weeks to ensure the right flavour is coming through for the customer. Can you think of another club doing that?
The Filet Mignon is an example of a great favourite from the menu, the 250gm aged Angus is the perfect size to deal with the rich flavour of the bacon and the creamy match. We tried it ‘topped’ with prawns (an option that applies to many flavours across numerous dishes). The meat is amazingly delicate, with the smokiness of the bacon permeating through. The prawns are amazing as well – light and delicate and the perfect foil for the heavier flavours of the meats
Braised Pepper Beef is such a favourite that once it landed on the menu four years ago, the loyal clientele refused to allow it to be removed. A succulent 350g cut of grain-fed oyster blade, the clean flavour of the beef is perfect for the two-hour braise prepared by the kitchen. With a piece of puff pastry sitting over the top of the meat, the dish is effectively a deconstructed pie – but a damn fine one at that!
For something ‘From the Sea’, try the (Atlantic) Salmon Florentine with a poppy and sesame crisp bread. Wilted spinach and Hollandaise sauce. Again it’s the quality of the protein that really shines through. The salmon is so tender, so well cooked that you have to stop yourself from rushing it down. The poppy and sesame crisp bread provides a great contrast in texture; while Hollandaise is subtle (therefore perfectly balanced) it compliments the fish rather than hiding it.
Add to all this a fun and changing range of Chicken Parmigiana (we had the Hawaiian), an incredible Mixed Grill (served with a fried egg) and everyone can find something to make them happy across the extensive (and fun!) menu. We didn’t even have room to head on over to the desserts….
Perhaps we need to go back!
