Skiffi es New Course

Skiffies set new course

IT WASN’T THAT LONG AGO THAT YOU NEEDED TO KNOW SOMEONE WHO KNEW SOMEONE WHO COULD INTRODUCE YOU TO THE RIGHT PERSON JUST TO BE CONSIDERED MEMBERSHIP MATERIAL AT THE MANLY 16FT SKIFF CLUB.

SALMON CEVICHE NATURAL OYSTERS

If you were seconded by a member, only then would you be considered for membership after being vetted by the committee of the day.

The membership divide was understandably tilted towards the sailing fraternity, with social members accounting for a small percentage of a group numbering in its hundreds.

Keys instead of swipe cards were used to enter the premises, largely hidden behind an imposing front door.

It was mystical, almost mythical, and very much exclusive.

Think George Costanza’s supermodel nightclub morphing into a meatworks by day.

How times have changed.

Skiff club memberships will touch 10,000 this year after a concerted drive beginning a decade or so ago, coinciding with a multi-million dollar refurbishment of what were tired old premises.

The majority of new members – with all due respect – would not know a spinnaker from a halyard, but they know and appreciate good food, wine and service at one of the best vantage points on Sydney Harbour.

Long-serving Secretary-Manager, Matt Hazell, makes no apologies for taking a different course.

“You only have to take a walk around Manly to see the level of competition out there,” he said.

“People have a lot more choice than they did 10, 15, 20 years ago and we needed to keep pace or ahead of that competition.

“It would be easy to get complacent and think the view alone will attract people, but it’s not as simple as that.

“You’ve got to keep evolving and reinventing yourself. We are constantly looking at ways we can improve the dining and drinking experience for members and their guests.”

There’s been a heavy emphasis on improving and modernising the menu, overseen by head chef Justin Wong.

Where once upon a time greasy hamburgers and deep-fried food dominated offerings, the skiffi es now caters for a wide range of palates.

The eclectic choices include crab and salmon cakes, seared tuna salad, kurobuta pork cutlets and pork and fennel tagliatelle.

You can still grab a burger, seafood platter or pizza but with a top-end twist.

BABY OCTOPUS & PRAWNS

The wine menu, heavily stocked with Australia’s best drops, French rosés and Italian Prosecco, is equally impressive, while the expanding list of cocktails is proving extremely popular.

Hazell feels the club has nailed the right mix between respecting the sailing culture the skiffi es was founded on and listening and moving to meet the expectations of new members.

“The sailing program is still very much front and centre of what we do,” he said.

“The more successful we are from a licensed club point of view, the better off the sailors are because more funds can be dedicated to the cause.

“You only have to look at the sustained success we’ve enjoyed across the various classes of sailing and the numbers we’ve got competing to see the spin-off benefi ts.

“People might say there’s been a shift in culture, but I’d argue it’s been a positive one.

“What we are doing off the water perfectly complements what we are doing on it.

“This club has been around for almost 100 years, and we want to ensure it heads into the next 100 in the healthiest possible position.” •

MANLY 16FT SKIFF SAILING CLUB // CNR EAST ESPLANADE & STUART ST, MANLY // (02) 9977 3322 FB & INSTA @MANLYSKIFF // www.manlyskiff.com.au www.manlyskiff.com.au