Bangalay Dining takes inspiration from their surroundings, with a heavy focus on local and native ingredients.


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Bangalay Dining offers a premium relaxed, coastal dining experience, with a focus on native and local ingredients from the Shoalhaven.

The Shoalhaven area is blessed with amazing natural features as well as thriving local producers passionate about the paddock to plate movement. Completing your Bangalay experience, the onsite restaurant Bangalay Dining is devoted to creating dishes full of integrity with just a sprinkling of whimsy.

Breakfast MenuLunch Menu & Dinner Menu
Tasting MenuBar Menu |  Wine List

Menus are indicative only and are subject to change and seasonal availability

Highly awarded Head Chef Brent Strong is passionate about delivering quality food from local, respected producers and incorporating the foraging element in a sustainable and ethical way. The menus for Bangalay Dining have been thoughtfully crafted taking inspiration from the surroundings with a heavy focus on local and native ingredients. The menus showcase the abundance of local produce right on our door step – from oysters, flat head, local beef, native herbs and florals, such as Eucalyptus and Geraldton Wax. Banskia, which surrounds the property, is also harnessed and incorporated into the dishes. Bangalay Dining offers both formal dining and an alfresco area, where you can enjoy a cocktail by the bar looking out over the pool and golf course whilst enjoying the ocean breeze as you sit back, relax and connect with each other over a delectable meal.

Gift Vouchers

Give someone the gift of precious experiences and treasured memories with a Bangalay Luxury Villas Gift Voucher.

Bangalay Dining Suppliers

We are so fortunate to live in such an abundant food bowl on the South Coast, and here at Bangalay Dining, we use many local producers to help us attain the best quality food for the best quality dishes in our restaurant. Here are a few of our marvellous suppliers.

Head Chef Brent Strong

Brent Strong is a chef that respects locality and sustainability, a trait that he acquired when he trained under the guidance of Dave Campbell at the acclaimed Hungry Duck and Wharf Road on the South Coast. Brent’s strong ties to the local South Coast area stem from growing up in the region so it was an incredible honour to receive the 2016 South Coast Tourism Young Achiever Award. Brent’s strong passion for cooking didn’t go unrecognised when he received the Raymund Barrington Roberts memorial scholarship, which led him to Restaurant Orana in Adelaide. This experience provided...