BANGALAY LUXURY VILLAS ANNOUNCES
NEW SUMMER MENU
Bangalay Dining, has announced its new Summer dining experience with the announcement of new Executive Team Simon Evans & Thomas Chiumento (ex Caveau restaurant in Wollongong) and Restaurant Manager Ronnie Gorman to lead the teams at Bangalay Dining.
The luxury coastal accommodation provider in Shoalhaven Heads has become well known for destination dining. Owner, Designer and General Manager, Michelle Bishop says her new team are now set to take Bangalay Dining to the next level.
“Our new summer menu is available from early December and our new team will spend the next couple of weeks refining it to offer our guests authentic food and wine pairings unique to Bangalay Dining. We will continue our focus on premium fresh produce and Australian native ingredients that we have built our reputation on so far.”
“Expanding our team means we can now deliver our extended food and beverage offering to both Bangalay Luxury Villas guests and to locals and visitors alike.”
“Bangalay Luxury Villas is also becoming a favoured destination for small weddings, corporate offsites, product launches, family celebrations and milestone birthdays. Simon & Tom’s experience paired with Ronnie’s passion for exceptional guest experience are the perfect combination to ensure we deliver memorable experiences for our guests.”
“Bangalay Luxury Villas is inspired by the surrounding natural bush environment, so our new summer menu continues to incorporate a range of native Australian ingredients. Its creative yet simple, allowing the ingredients and flavours to shine.”
New Restaurant Manager Ronnie Gorman brings his award-winning wine list accolade and hatted restaurant experience to Bangalay Dining this month. He will manage the dining experience for all guests and locals to the restaurant.
“The role with Bangalay instantly appealed to me, the food and beverage offering goes beyond the walls of the restaurant. The setting, surrounded by the Bangalay Sand Forest and so close to Seven Mile Beach immediately dictates the style of service that is appropriate for the resort,” said Ronnie.
“The architectural features, material selections and decor are all sympathetic to the surrounds and create an instant calmness, I can understand why guests from Sydney become regulars.”
With the summer holidays not far away, the team are also preparing their Christmas Day and New Year’s Eve menus for Bangalay Dining, for both lunch and dinner.
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