16-page feature
Echuca-Moama
We´re
As restrictions are lifting, we welcome back our clubs, pubs and restaurants.
Support your local hospitality businesses
PAGE 2—Riverine Herald, Friday, June 26, 2020
Echuca-Moama Hospitality
riverineherald.com.au
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Support your local hospitality businesses
TWO TOWNS RENOWNED FOR THEIR HOSPITALITY Hospitality has been one of the hardest hit industries in the war against COVID-19. But businesses in Echuca-Moama have refused to give up without a fight and, in some cases, have come back bigger than before restrictions limited their ability to trade. Still, there is no denying our pubs, clubs and restaurants have suffered. Without the usual summer trade, an indirect result of the bushfires across the country, followed by the COVID-19 lockdown, there have been businesses who have struggled to survive or tragically collapsed under the pressure. But throughout this pandemic, there have also been success stories and today the Riverine Herald does its best to cover a sample of them. In this 16-page hospitality feature, we talk to those businesses who have adapted to come out the other side of COVID-19. Some have introduced new menus or have made the most of the lockdown by overhauling their businesses entirely. Others have started delivering food or allowed customers to order electronically meaning never before have the twin towns had so many options at the click of a finger. But there’s been plenty of sacrifice to get to where we are and the road ahead is still not clear.
The Victorian Government’s announcement on Saturday, limiting the dine-in experience to 20 people instead of 50, was a difficult pill for the industry to swallow. But most have still opened their doors and are offering an experience that should be supported, acknowledged and celebrated. There have been few times in Echuca-Moama history where shopping locally, or dining in / ordering takeaway, has been more important. A lot of these businesses depend on our support to get through this. These businesses missed the busiest trades of the year — summer and Easter. They cannot afford to miss anything else. So go out, buy their food, shop locally, and fill their pockets, while — of course — keeping socially distant. These businesses need service. They need our support. And they have gone through enough to deserve it. Tyla Harrington News Editor editorial@riverineherald.com.au Kristy Hayes Advertising Manager kristy.hayes@mmg.com.au Stuart Addicott Advertising Consultant stuart.addicott@riverineheraldcom.au
Riverine Herald, Friday, June 26, 2020—PAGE 3
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OPEN NOW: Sunago has opened its doors after being closed for three months. To book or order takeaway, phone 5480 1900.
SUN HAS COME OUT AT SUNAGO By Anna McGuinness
ECHUCA’S only Greek restaurant, Sunago, has been closed for three months!—!but it’s felt like a lifetime. Now the wait is finally over and customers can dine-in, albeit in smaller numbers than usual, with 20 people allowed at any one time. The good news is that will be boosted to 50 next month as the COVID-19
conditions are relaxed. Owner Sean Roberts said his business had received a makeover before throwing its doors open last weekend. He said Sunago meant “coming together” in Greek and his restaurant was an ideal place for it. “It’s been too long. We couldn’t wait to welcome our customers back,” Sean said. Sunago will only be open for dinners but its popular mix of Mediterranean meets Australian is expected to pull a crowd.
There will be two seatings for dinner — 5 pm to 7 pm and 7.30 pm to 9.30 pm. But for those who would prefer to stay in, takeaway is also available. To make sure Sunago stays within its customer limits, phone orders are preferred and must be used for takeaway. To book, phone 5480 1900.
Sunago
Gathering of friends and food TUESDAY – SATURDAY (DINNER ONLY) Dinner sittings 5.30 pm – 7 pm • 7.30 pm – 9.30 pm SUNDAY – CLOSED
Takeaway will still be available (please call and order first)
School holidays MONDAY – SATURDAY
Dinner sittings 5.30 pm – 7 pm • 7.30 pm – 9.30 pm If you would like to make a booking, please call (03) 5480 1900
Sunago Takeaway Whole menu available for takeaway between 5.30 and 8.00pm.
505–507 High St, Echuca (03) 5480 1900 www.sunago.com.au
Call to place your order.
PAGE 4—Riverine Herald, Friday, June 26, 2020
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RICH RIVER GOLF CLUB Brand NEW Winter menu now available View our full menu and specials at www.richriver.com.au/bistro Bistro open 7 days a week for Breakfast, Lunch & Dinner
Bistro bookings available on 5481 3333 Twenty Four Lane, Moama | richriver.com.au
Riverine Herald, Friday, June 26, 2020—PAGE 5
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Echuca-Moama Hospitality
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Diane Phillips, Kerry McLoughlan and Susanne Riddington at the golf club.
Rich River Golf Club’s Trudy Caldwell, as Covid-19 physical distancing restrictions ease for bars, cafes and restaurants.
SWING INTO RICH RIVER AND DISCOVER GOLFING By Daneka Hill
Golf might be the sport of 2020 thanks to the world’s sudden appreciation for fresh air and empty spaces. In early April Moama’s Rich River Golf Club was flooded with membership applications but the club decided to put morals over money and not approve any. Marketing and sales manager Paul Lavars said RRGC didn’t cash in on the initial COVID-19 rush. “When COVID happened and people heard golf was still open we probably could have sold 200 memberships at the very beginning,” Mr Lavars said. “But we thought it was irresponsible to take advantage of it at that stage, so we just opened one of the golf courses to our members. We wanted to make sure people were staying at home. “We didn’t want to encourage everyone to run out when it was really serious at the start.” Now as restrictions start to lift, the club is hoping the 200-odd golfing hopefuls snubbed in April didn’t take it personally. Mr Lavars said with some football seasons axed, golf could fill the hole left in many Echuca-Moama peoples’ lives. “Golf is a terrific option, especially if you’ve got a bit of time on the weekends now. Grab some mates, join up, get your golf clubs out of the shed and come and have a game,” he said. “We’ve got some really good value beginning memberships, some three-day and flexible options for people. “Golfing is a very easy way to stay 1.5 metres apart.” As for the golf carts, which normally sit two people side-by-side, that has been reduced to one. And hiring carts are half the price. But golfing isn’t all the club has to offer. It also runs accommodation, hosts selfcontained caravans, operates a bistro, and features a pro-shop, a mini-golf course, croquet court, tennis and lawn bowls.
Naturally, the bistro specialty nights were the first to make a comeback, Mr Lavars said. The nights include two-for-one Tuesday, $20 steak night Wednesday, two-course Thursday and carvery roast Sunday. “We’ve also just started a new winter menu. It is an extensive menu and you can read it in full on our website,” Mr Lavars said. The club has also upped the ante on its winter discounts. “We’ve extended our June specials to include the July school holidays, so people can come and stay here for very cheap room rates,” Mr Lavars said. “Our accommodation special has cheaper room hire, free meals, unlimited golf and those sorts of things. So our winter deals are certainly running at the moment for anyone who wants to visit the region. “It is a safe, fresh-air holiday to come to EchucaMoama and we just want to really
Lorraine Brough and Maureen Berg.
encourage people to come and visit the region.” Coming events include the Father’s Day Fishing on the Fairways, where the club’s grounds are closed early and all lakes are opened for a fishing competition. The popular Pop and Pour Festival in November has also been confirmed, to the delight of many foodies and Moama’s local wineries, brewers and distillers. For information, contact 5481 3333.
Cooper Gentle on the Rich River Golf Club putting green.
Rich River Golf Club’s cafe staff Ellie Cummins and Belle Paterson.
PAGE 6—Riverine Herald, Friday, June 26, 2020
WE’RE BACK
riverineherald.com.au
@ THE BORDER OPEN
7 DAYS
Lunch & Dinner
Monday
Tuesday
Wednesday
Thursday
Curry Night
Steak Night
Parmi Night
Pizza & Pasta Night
Visit our Facebook page for more weekly specials
5480 9966
19–21 Meninya Street, Moama info@borderinn.com.au Sunday – Thursday 10 am – 8 pm Friday – Saturday 10 am – 10 pm
Riverine Herald, Friday, June 26, 2020—PAGE 7
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Echuca-Moama Hospitality
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Declan Ryan serving meals at the Border Inn.
BORDER-LINE FAMILY AT THIS MOAMA VENUE By Andrew Johnston
ADIE Daly sees the Border Inn as one big family. It’s not just those who work for him, but it’s his patrons — regular or otherwise — who flood through the doors of the Moama pub that he cares about. “It’s fantastic,” he said. “The feeling around the place is a lot more positive than it has been in the past few months, those good feelings are really starting to come back now. “Everyone has rightfully been very conscious of their health, and the government has done a pretty good job in how they have dealt with these issues. “Now we are in a position where we can start to see a strong number of patrons come into the pub and have a meal or a drink.” Mr Daly, who has owned the venue for 28 years, said it was set u for people to enjoy a night-out in a safe environment, without being too close to other patrons. “Where we are lucky at the Border is we have multiple areas throughout the venue,” he said. “We have a couple of courtyards, the bars and the function rooms. Our capacity can be up to 160 in line with the square meterage rules, though we choose to stay just under the limit. “Spreading everyone is a lot more staff intensive, but that’s something we are more than willing to do. We want to do the right thing and make sure the experience is as good for our patrons as possible.”
Patrons will have to provide contact details, use hand sanitizer and adhere to social distancing rules when inside the venue, but Mr Daly said it was a minor adjustment for a major cause. “People are well aware what is going on, and people who are coming into the venue understand everything they have to do is being done in order to keep people safe,” she said. “We not only want to look after our patrons, but we also want to make sure our staff are prote. But we are in a position where we can all look after one another, and everyone so far has adhered to those rules.” The Border Inn has seen strong
Adi Daly D l has h b h owner Adie been the of the Border Inn in Moama for 28 years and is pleased to see it open again. numbers since re-opening and the happy atmosphere has returned. “We love people being out of their houses again,” he said. “Pubs always hold a special place in the country. Playing sport, going to church and going to the
C Ri h b Casey Richter pours a beer as restrictions lifted on Monday to allow alcohol to be served without having to order a meal.
pub. They’re the things that bring us together so often, and after a long time apart, I love that we get to bring people together again. “There are a lot of lonely people, a lot of who have seen their mental health suffer during this and it’s good for them to be able to get moving, to get out and see people and do things. “The fact we can play a role in that is very special to us.”
PAGE 8—Riverine Herald, Friday, June 26, 2020
Echuca-Moama Hospitality
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Moama Bowling Club cafe team leader Penny McCamish.
Support your local hospitality businesses
Moama Bowling Club’s Christine Cesal pours a beer at the bar.
Staff Courtney Robinson and Paula Hope have encouraged customers to check out the new bistro menu.
BOWLING CLUB GETS GREEN LIGHT, WOWS CUSTOMERS By Brayden May
MOAMA Bowling Club is back better than ever. After several weeks behind closed doors, the MBC staff have been making the most of the easing of restrictions in NSW — welcoming patrons with open arms (with social distance rules strictly enforced). MBC sales and marketing manager George Santos said he was pleased to see the doors open again. “Our maintenance team took the time to perform some scheduled projects, made easier given full access to the normally busy public areas,” Mr Santos said. “Our chefs took the time to create new dishes that are now featuring in both the bistro, cafe and Junction menus. Our cleaning team performed deep cleaning of all public areas and trained up on the new cleaning protocols. “We have also installed many new sanitiser stations throughout the venue. “When we received word that we were able to resume trading, we were ready, trained and able to cope with the altered conditions. “In general, we have found that our guests were overwhelmingly understanding of the new regulations and were very happy to comply with government-imposed restrictions of social-
distancing and general behaviour while at the club. “Overall, we have been very happy with the trade, public response and the professionalism of our team since reopening.” And MBC customers will be spoilt for choice with the bistro, café, Junction and Frinkle offering all you could need in the one place. “We certainly have experienced a steady trade over these last few weeks, the long weekend trade was in line with the previous year,” Mr Santos said. “Our bistro and Junction have been extremely busy throughout this period, most probably due to the fact that visitors are once again able to enjoy the comfort of hospitality venues such as ours after a long ten-week stint in some form of isolation.” In recent weeks, MBC has also been able to open their bowling greens, ensuring there are options for everyone. “The bowling fraternity are once again able to enjoy the sport, albeit with some social distancing measures in place, many have chosen to utilise the great facilities at The Greens to maintain their proficiency in the game,” Mr Santos said. “At this time of year, our bowlers would usually be going away to enjoy warmer weather, but unfortunately they are unable to this year. So, we look forward to seeing them more regularly.”
Mr Santos said the club was also excited to welcome interstate visitors with more restrictions being eased in the coming weeks. “Historically, most border clubs, not only in Echuca-Moama but also in WodongaAlbury, Swan Hill-Murray Downs, CobramBarooga and Yarrawonga-Mulwala, have experienced the majority of their trade originating from Victoria, given the population north of these areas is significantly scarcer,” he said. “Being closest to Melbourne, and taking into account the proximity of major regional centres such as Shepparton and Bendigo, it would be correct to assume that
Echuca-Moama would be the primary port of call from Victorian visitors, a fact that has assisted in boosting our community’s ailing tourism, accommodation and hospitality sectors overall, for the first time in ten weeks of negligible trade.” The club is open from 10 am to 1 am Monday – Thursday and on Sunday. On Friday and Saturday, MBC is open from 10 am to 2 am. Bookings for the bistro cannot be made over the phone. Junction bookings can be made on 1800 806 777.
Moama Bowling Club sales and marketing manager George Santos has welcomed the club’s reopening.
Riverine Herald, Friday, June 26, 2020—PAGE 9
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Support your local hospitality businesses
THEN SPRINKLE SOME FRINKLE TO TOP IT OFF By Brayden May
ONLY the famous and the fantastic, achieve recognition with just a single name. In music, Prince pulled it off but Michael Jackson didn’t. On the soccer pitch everyone knows who Pelé was while Tim Cahill is stuck with both his names. The AFL hasn’t even delivered its first mononame celebrity. But Moama Bowling Club has. Frinkle. One word that says soooo much. And one that tastes soooo good. If you are looking for a sweet treat with every topping you could possibly dream of, there really is only one name, one address and one place to go. Frinkle. Located within the Moama Bowling Club building, it is guaranteed to put some colour and light into the dullest day — and it can be a fitting finale to a meal in the bistro or just an excuse to drop in for five minutes while you create your own masterpiece on an ice-cream base (or frozen yoghurt). Marketing co-ordinator Marie-Claire McCaffrey is an enthusiastic part of the team behind Frinkle.
“The Moama Bowling Club had this great space that they wanted to fill with something different,” Marie-Claire said. “They worked together with a team in Melbourne and came up with the idea of Frinkle, something you don’t see anywhere else in the area. “Moama Bowling Club is a family-friendly club, we aim to please our younger guests — and the young at heart- with the sweet treats on offer. “Our returning guests comment on how much they enjoy the ability to tailor their own sweets, and that they can pile up their favourite topping each time they visit.” Customers choose an ice-cream or frozen yoghurt as a sweet base and add toppings of their choice. “We usually have two flavours of ice-cream and two frozen yoghurt, as well as around 20–24 topping options,” Marie-Claire said. “If you’re feeling like you want to be healthy, we do have fresh fruit, chia seeds or other similar offerings as toppings, or if you’re feeling a bit naughty we do have a range of lollies and sweet treats too.” It also dabbles in a little devilry for events such as Halloween — or slips a few peach heart treats in for Valentine’s Day. Marie-Claire said Frinkle was a great way to celebrate for a variety of occasions.
Henry and Sophie Bell make the most of their Frinkle visit. “Anyone shopping locally within the twin towns knows how easy it is to reach everything — whether you’re looking for fantastic Frinkle, your supermarket shopping, clothes, sporting gear, whatever, it’s basically all in the one place,” she said. “Community is run on community support.
It’s all about sticking around and supporting your local businesses.” Due to the restrictions in place, Frinkle is only able to offer table service. During the school holidays, Frinkle will open from 12 pm to 3 pm each day, alongside their regular hours of 6 pm to 9 pm.
PAGE 10—Riverine Herald, Friday, June 26, 2020
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SEAFOOD • BAR • GRILL
Creole & French Cajun Cuisine DINNER MENU
TWO COURSE $45 | THREE COURSE $55
Entrée
Local Plate – Ciabatta bread, green pickled ‘Simply Tomatoes’, ‘Everything Wagyu’ beef ham, Murray Gums virgin infused olive tapenade, creole cream cheese (gf option)
Southern Fried Cauliflower – Ranch (vegan) Baby Octopus – Marinated in kiwi fruit, skewered, char grilled, remoulade sauce (gf) (df) Buffalo Wings – Chicken wings, ranch (8pc) New Zealand Green Lip Mussels – Choice of creole chilli tomato sauce OR white wine garlic mariniere sauce
Main
Gnocchi – Chicken, capsicum, okra, coriander, chilli, creole tomato sauce, padano cheese (df) (gf option)
Seafood Linguini – Fresh pasta, king prawn, clams, garlic, lemon, basil, concasse tomato, virgin olive oil (df) (gf option)
Ribs – ½ rack Louisiana cut bbq ‘Pacdon Park’ ribs, coleslaw (gf) (df) Chicken – Pan roasted half spatchcock, southern seasoning, kipfler potato, lemon, thyme, murray gums oil (gf) (df)
Vegan – Creole tomato chickpeas, dirty rice, marinated zucchini, virgin olive oil The following are served with smoked capsicum puree & duck fat roast potatoes:
Salmon – Char grilled, garlic aioli (gf) (df) T-Bone (extra $5) – 400gm char grilled, beef jus (gf) (df) Add king prawns & bisque sauce to your steak $10
Sides add $8
Collard Style Greens – Rainbow silverbeet, smoked ham hock, cider vinegar, red pepper sauce (df)
Chips – Thrice cooked hand cut chips, garlic aioli (v) (df) Corn Cob – Char grilled whole cob, butter, Cajun seasoning
Port 53 is a true harbor of local produce, boutique wines, top shelf spirits and craft beers. Like the Creole and Cajun culture itself, Port 53 uses what is seasonably available to create comforting and exciting soul food.
Open Friday & Saturdays Book online: www.port53.com.au
Dessert
Panna Cotta – Coconut milk, kaffir lime, lime juice, berry compote, double cream (gf) Beignets – Creole fried donuts, dusting sugar, vanilla dip Lemon Tart – Double cream Mud Cake – Chocolate & bourbon, warm ganache, vanilla bean ice-cream
2–10 Radcliffe St, Echuca | P: 5480 6720
Riverine Herald, Friday, June 26, 2020—PAGE 11
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RADCLIFFES BOUNCES BACK IN RADICAL WAY By Daneka Hill
IF YOU’RE missing the smell of king prawns and clam linguine or longing to sit down over an entrée of southern fried cauliflower!—!then you are in luck. If you have to book a Christmas party before three months’ worth of disappointed brides can take out every remaining date in 2020 — you are in luck. And when all else fails and you need a caterer for your backyard-held work party — you are, also, in luck. But the luckiest ones might be the husband and wife team who own and run all three options, and are bouncing back into business faster than expected as restrictions lift. Adam Mitchell moved home to Echuca in 2007, bringing with him his Canadian wife Rebecca and their passion for good food. It didn’t take long for the pair to start Minute Chefs Catering, known for its handmade finger foods and spit roasts. After seven years the pair bought Radcliffes — cascading grape vines, conservatorium and all — and launched the Port 53 bar and grill. “The restaurant is the main thing going at the moment — we’ve been booking out dinners for the last three weeks,” Adam said. The catering business isn’t too far behind the restaurant in its recovery thanks to cancelled
indoor weddings moving outdoors. “People are moving quickly because we had that three months period where they missed out on being married and they are struggling to secure new dates at the venues they were at,” Adam said. “With the catering we can go anywhere, there are lots of people booking right now for marquees, backyards, paddlesteamers, all sorts of things.” When it comes to their function centre Adam said once wedding restrictions are hopefully lifted to 100 guests in spring their vine-filled courtyard will be perfect. “We’ve got a big venue which we can really utilise for functions,” he said. “Most weddings are between 80 – 120 people so we’ll be on track. “The three businesses work together extremely well.” The Mitchells specialise in the famously delicious Creole food style — synonymous with New Orleans, secret spices, barbecue ribs and southern fried chicken. The most popular dish on Port 53’s newly launched menu is the king prawns and clam linguine, which has been praised by Melbourneites who say it beats out some of the seafood dishes back home. The new Port 53 menu is only a few weeks old and was designed to be value for money; diners can eat two courses for $45 or three courses for $55.
Support your local hospitality businesses
Adam with one of the popular dishes served at the restaurant.
PAGE 12—Riverine Herald, Friday, June 26, 2020
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T A W E N ’S T A H W K O O L ECHUCA WORKERS
Eat in or takeaway. Order at the cafe.
SWEET WAFFLES Double Choc
Chocolate waffle, chocolate sauce, shaved chocolate, vanilla ice cream Half Serve $8.00
Full Serve $13.50
Banana Choc
Vanilla waffle, banana, melted chocolate, maple syrup, vanilla ice cream Half Serve $8.00
Full Serve $13.50
Golden Syrup
Vanilla waffle, golden syrup, double cream, vanilla ice cream Half Serve $8.00
Full Serve $13.00
Strawberry
Vanilla waffle, sugar, fresh strawberries, maple syrup & double cream Half Serve $8.00
Full Serve $13.50
Maple Syrup
All $15.50
Vanilla waffle, maple syrup, double cream, vanilla ice cream Half Serve $8.00
Breakfast
Vanilla waffles, bacon, egg, cheese, grilled tomato, spinach, béarnaise sauce
Full Serve $13.00
Mixed Berry Bliss
Baked Bean
Vanilla waffle, mixed berries, white chocolate, raspberry coulis
Vanilla waffles, house made baked beans & chorizo
Half Serve $9.00
Traditional
Rocky Road
Vanilla waffles, bacon, maple syrup
Full Serve $14.00
Vanilla waffle, marshmallows, praline, raspberry lollies, chocolate sauce Half Serve $9.00
Avocado
Vanilla waffles, bacon, rocket, Spanish onion, smashed avocado, garlic aioli
Full Serve $14.50
Granny Smith
Vanilla waffle, candied Granny Smith apples, double cream, ice cream Half Serve $9.00
Extras $2.00. Extra Bacon Rasher $3.00
Full Serve $15.50
Vanilla waffles are gluten free. Please note that chocolate waffle is not gluten free. Chocolate toppings are not gluten free. Members discount applies to full serves only.
20 PER AREA – CAFÉ LOUNGE, SPORTS BAR AND BISTRO. Opening every day at 10.00 am. Latest we will be open is 10.00 pm.
Enjoy a house made waffle from our “Waffleicious” menu.
Takeaway available a day.
TAB available from 10.00 am. Sports Bar service is from 11.30 am.
Bistro Open everyday Lunch 11.30 am – 2.00 pm Dinner (2 Sittings) 6.00 pm – 7.15 pm or 7.30 pm – 8.30 pm Takeaway menu available during those times.
With the current restrictions in place, we will be doing our best to make sure that our customers and staff are protected. If you require assistance please ask our friendly staff.
Please check our website and Facebook page for continued updates www.echucaworkers.com.au | ! /echucaworkers
165–173 Annesley Street, Echuca | (03) 5482 3140 | info@echucaworkers.com.au | www.echucaworkers.com.au
Riverine Herald, Friday, June 26, 2020—PAGE 13
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The Workers have introduced 12 house-made waffles to their menu.
WORKERS IS BACK WITH A SWEET OFFERING By Anna McGuinness
WHATEVER staff have been doing at the Workers, Echuca, it’s worked. The familiar food and staff returned for the first time, since COVID-19 closed the Annesley St business, on Monday at 10 am. General manager Erin Langman said it was a family reunion. “We’re really looking forward to having people back,” she said. “Getting back to having a good coffee, a good meal, a nice cold beer and having the staff welcome them back.”
Ms Langman said staff had been stopped on the street and asked when the Workers would reopen. She said the business had returned stronger than ever and have added a selection of housemade waffles to the menu. There are 12 to choose from and with four savoury options there’s something for everyone. There’s a classic waffle with fresh strawberries, sugar, maple syrup and cream, while the double choc waffles are a chocoholic’s dream. And in a first for the business, you can now enjoy your favourite Workers meal at home with takeaway now available for bistro meals. Ms Langman said it wasn’t viable to offer takeaway during the lockdown.
Echuca Workers general manager Erin Langman. Langman “As soon as we turn the lights on, there’s $10 000 a month,” she said. “We also don’t pay rent because we own the land here and there’s lots of smaller businesses in town having to pay rent and keep their head above water. We didn’t want to be selfish and take their share as well, I think that was only fair.” With tight restrictions in place from the Victorian Government, including delaying the increase to 50 people for venues, Ms Langman asked for understanding from customers who may be disappointed. The sports bar, bistro and café are all back open with 20 people per space allowed, but for now gaming remains closed due to
government restrictions. Functions remain unavailable for the time being, as are the children and teen areas. To ensure everyone is kept safe, COVID-19 safety officers will be making sure social distancing is followed and cleaning touch points regularly. Ms Langman said membership was still worthwhile — especially since it means discounts at the bar and bistro. Echuca Workers is open seven days from 10 am to 10 pm. The bistro is open for lunch from 11.30 am to 2 pm and dinner from 5.30 pm to 8.30 pm. While bookings are preferred, staff will do their best to accommodate walk-ins.
PAGE 14—Riverine Herald, Friday, June 26, 2020
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See you Back
@ The Cal Feed ye clan Lunch and Dinner 7 days
Test your
noggin Thursday Trivia night Enter as a team or an individual
Quench thy
thirst
Large selection of tap and craft beers
Latte Lane Food available all day
Grab a loyalty card for free coffee deals. Open Monday – Friday: 6 am – 2.30 pm Saturday & Sunday: 8 am – 1.30 pm 110 Hare Street, Echuca · (03) 5482 2100 Family Friendly · Good Food · Sports Bar · Function Room
Drive thro ugh co ffee
Riverine Herald, Friday, June 26, 2020—PAGE 15
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Belinda Mandouit at the bar.
Support your local hospitality businesses
Hotel regulars Laurie Hayes and Kevin Maher.
INTRODUCING THE REVAMPED CALEDONIAN HOTEL MOTEL By Alex Gretgrix
WHEN staff at the Caledonian Hotel Motel closed its doors, they refused to let it get them down. As soon as the Hare St business went into hibernation, owner David Cunningham took a deep breath and surveyed the situation. “Once we knew we had to close, we took a minute and as a team discuss what we would do,” he said. Because the business wasn’t able to bring in the money it had, Mr Cunningham and his landlord came to an agreement that meant the Cal could keep afloat. “I’m so thankful because with that flexibility, we could complete our next step without the pressure hanging over us,” he said. After a few weeks of being closed, Mr Cunningham opened Latte Lane, which meant money started coming in. “After a bit of a breather, we got straight into preparing for an extended closure and renovations,” Mr Cunningham said. Mr Cunningham and his small team started disconnecting and moving kegs up from the cellar, cleaning the lines, sorting and discarding food from the kitchen. “We saw lockdown as an opportunity to do some renovations we’d been thinking about doing for a while now,” he said. Once JobKeeper kicked in, staff returned to redo the bar, toilets, beer garden and cellar, reorganise the kitchen, take out the cool room in the bottle shop and install a few new gadgets where needed. “We definitely took advantage of the time we were closed,” he said. “Renovations that would have taken us years if we were open were being done in nine weeks, it was great.” Mr Cunningham said it also meant he could have time to himself.
“While I’m working, my mind is running a million miles an hour,” he said. “I would be making sure my staff were on task, keeping an eye on the bar and the phones, serving customers among everything else, but now I have time to think. “I’ve been in the hospitality industry since I was at university in England so it’s been a nice change. I could go for a run or spend time with my family.” Mr Cunningham said he also has a new-found appreciation for his loyal customers. “Since we’ve had our doors open, we’ve been able to appreciate the ones who have supported us through it all,” Mr Cunningham said. And while there are still restrictions in place, every part of the Cal is open for business. You can visit the pub from 10 am until close, Latte Lane from 6 am until 2 pm and the motel for reservations. For information, phone 5482 2100.
The Caledonian Hotel Motel’s owner David Cunningham.
The Caledonian Hotel Motel chef Troy Marcon.
Staff member Grace Mann was excited to return to work.
We’re excited We are excited that life is gradually returning to normal at Echuca-Moama’s premier entertainment venue. Moama Bowling Club, better than ever. Is The Bistro open? YES, Open for lunch and dinner, 7 days a week. Can I pop in for a coffee? YES, The Cafe is open from 10am daily. Is Frinkle open? YES, from 6pm nightly. Is The Greens Open? YES, The Greens clubhouse will be open during bowls hours for food/drinks with a maximum 50 persons. Bookings are not required for The Greens clubhouse. Can I go bowling? YES, Let the good times roll. Bookings are required for bowling activities, please call Customer Service or the Bowls Department for details. Moama Bowling Club is committed to ensuring the health, safety and security of our patrons and team members during these unprecedented times. Please be assured we are taking every possible precaution to ensure our club is a safe place to work, and to enjoy a meal and a drink with loved ones.
Moama Bowling Club will be practicing social distancing until further notice. We appreciate your understanding.
6 Shaw St., Moama NSW 2731. FreeCall 1800 806 777 www.moamabowlingclub.com.au
ABN 58001046939