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Bangalay Dining is launching their new takeaway, home delivery and in-room dining menu – with a nod to the kitchen teams that trained under chef David Campbell at the Hungry Duck in Berry. Bangalay Dining head chef Brent Strong has drawn on the Asian fusion flavours mastered under Campbell and blended Bangalay Dining’s signature use of native ingredients to create a menu specially designed to travel well and cater for the locals who are wanting something new, fresh and exciting.
“We have been adapting to changing circumstances since the bushfires started affecting our operations in December 2019. Six months later we are starting to feel that ‘change and adaptation’ are now a constant but also an opportunity to try something new and exciting,” says Michelle Bishop, owner and general manager of Bangalay Luxury Villas and Bangalay Dining.
“Whilst we are a small resort and our business is invested in the visitor economy, our local clients, who include the morning coffee crowd and a growing following of local foodies, have been a very important and valued sector of our clientele. We have worked hard to build a great team and the opportunity to utilise the government’s JobKeeper wage subsidy gave me the confidence to be able to launch this adapted menu,” says Bishop.
The takeaway menu features a number of items to share, including staple Bangalay Dining favourites such as marinated Kangaroo Valley olives with native thyme, mandarin peel and garlic, smoked chicken cigars with myrtle aioli, and grilled damper buns with braised lamb and shiraz vinegar. The Asian-inspired items include five-spice beef rolls with rhubarb chilli ketchup, red braised pork belly bao with native pepperberry fermented cabbage, and native spiced buttermilk fried chicken wings with hot sauce.
“We’ve tried to create tasty food with a bit of variety to offer to the local market, without straying too far,” enthuses Strong.
Made-to-order native-inspired signature cocktails – including salt bush margarita, lemon myrtle pina colada, green ant gimlet and wattleseed espresso martini – have been adapted to “shake and serve over ice”. The NSW Government’s quick response to allowing takeaway alcohol has greatly assisted in the ability for the business to provide a level of dining experience that Bangalay’s regular dining clients have grown to appreciate. A well-paired wine or thoughtfully considered unique cocktail to accompany a meal really adds to the dining experience.
The paired down wine offering still follows the Bangalay philosophy of focusing on NSW wines from small wine makers – carefully selected wines to suit the style of the cuisine. White blends, including Nashdale Lane’s The Social and Swinging Bridge Amber #003 natural wine, both from Orange, work very well the Asian spices. People looking for something more premium will be delighted with Rieslingfreak #2 from Polish Hill wine maker John Hughes. Shoalhaven wines are well represented, with Coolangatta Estates’ multi-award-winning Semillon and Cupitt’s Estate Nebbiolo.
Social spacing requirements and COVID-19 action plans have been a critical part of the planning for this launch. The safety of staff and clients is very much front of mind for Bishop and her team.
“We have been very engaged with industry associations, especially the Restaurant and Catering Association, which has been a wealth of resources across every aspect of managing and adapting our business through the COVID-19 crisis,” says Bishop.
Whilst travel is limited except for compassionate reasons and essential workers, Bangalay Luxury Villas has been able to accommodate locum doctors and people working on local infrastructure projects.
“Many of our previous guests have been getting in touch to book accommodation for the last quarter of the year so they have something to look forward to. With international travel unlikely to be permitted before the end of the year and domestic flights limited, we are expecting that the NSW South Coast would be considered as a first option for many people looking to take a holiday from Sydney or Canberra once restrictions are lifted,” says Bishop.
In the meantime, Bangalay Dining is open for takeaway business!
Bangalay Dining has online ordering available via their website: www.bangalayvillas.com.au/order.
Home delivery is available to: Shoalhaven Heads, Berry, Gerroa, Gerringong, Bomaderry, Nowra, North Nowra and Cambewarra.
0419 152 233