Lil McKeown and Mick Parry will launch Carpentaria Golf Club’s new “old world meets new world” menu on 11 July. Photo: Supplied.
Diners at Carpentaria Golf Club are preparing to score a culinary ace when the venue launches its new-look menu on 11 July.
The brainchild of chef Mick Parry and partner Lil McKeown, the menu features suitably named categories like Out of Bounds, Bunker Pots and On Par, and promises to provide an “old world meets new world” experience for Weipa foodies looking for the hot new place to eat.
“Everyone keeps telling us they want something different,” Parry said ahead of the menu reveal.
“I think there’s a craving for it up here in Weipa, and we’ve used my experience to bring a bit of that culinary flair that isn’t intimidating to people.
“It’s honest comfort food with just a splash of that flair.”
Parry was trained predominantly in the Adelaide and Barossa Valley food and wine scenes, where he was fortunate to work under Chris Cellars, the former head chef at the Roux brothers’ three Michelin star restaurant, the Waterside Inn.
He has also worked at the Hilton Adelaide, Albert Mill Restaurant in the Adelaide Hills, and Kooroomba Vineyards and Lavender Farm, where he met McKeown.
The pair discovered Weipa through their love of fly fishing two years ago, and have made good on a promise they made themselves to one day return.
Parry said the new menu had been designed to provide Weipa with “something a little different” through a fusion of eastern and western flavours, together with new and old world culinary techniques.
The Carpentaria Golf Club restaurant will operate from 5:30-8pm on Wednesday (burger night) and Thursday-Saturday, as well as lunchtime on Sunday for the burger menu.
Bookings are essential.
