DINING CONCEPTS: SHOAL BAY COUNTRY CLUB

A taste of Mykonos

The Lazarus family’s Greek- Cypriot heritage was the inspiration for Atmos, a new restaurant and bar at their flagship venue, Shoal Bay Country Club, writes Seamus May.

FOR PETER Lazarus, Atmos is particularly close to his heart. As a Greek-Australian, Lazarus wanted to capture something of his family’s heritage in the design, execution and food and beverage offering there.

Atmos is the most recent addition to the Shoal Bay Country Club, which the Lazarus family purchased in 2016.

“My family and I travel to Greece yearly, visiting family and friends, and we are inspired by Greek hospitality and design – particularly the unique elements of hospitality design on the islands such as Mykonos,” Lazarus says.

“Traditional Greek architecture really isn’t a feature of many restaurants in Australia, so we wanted to remain authentic in a Greek sense, because we believe that was going to deliver something really unique to the Australian market.”

The Shoal Bay Country Club is the flagship venue of Zenith Hotels, the new hotel group created by industry veteran Andrew Lazarus. Zenith Hotels owns a portfolio of large format venues across Sydney, Newcastle and the Hunter. The Shoal Bay Country Club is located in Port Stephens in NSW and features 120m of beachside frontage, employs 200 people, and includes three restaurants, five kitchens, dedicated events and conferencing facilities, and boutique accommodation.

To create the Greek-décor, Peter Lazarus and interior designer Hannah Brady travelled to Greece for inspiration in 2019, and designed the restaurant using Greek materials and with the assistance of renowned Athens architects, Karagianni Karamali (or KKMK).

“It was important to use materials that are sustainable, while remaining comforting and inviting,” Brady explained, adding that she had taken inspiration from the similar waterfront locations that abound in Greece.

“The design is so unique – I don’t believe there is anything similar in Australia – so the response to the décor has been amazing. The setting really does transport you to the Greek islands.”

Brady says that the team styled the space to hero lighting, while using different materials to create a range of textures, “taking inspiration from the design of Mykonian seaside venues”.

FOOD JOURNEY

Of course, the Greek theme is driven by the restaurant’s food offering, created by Shoal Bay Country Club executive chef Leonard Faust.

“The menu is a journey through Greek cuisine – each and every item has a story of its own,” Faust says.

Such items include eight-hour slow roasted lamb shoulder, seafood kritharaki and souvla meats cooked over a charcoal rotisserie.

“And who can forget Yiayia’s famous baklava to finish – a traditional recipe from the matriarch of the owner’s family,” Faust adds.

Atmos ingredients include imported Greek products not currently produced in Australia, such as Kefalograviera cheese, certain olives and cod roe. “Locally, we source foods from the rich fruit and veg produce, lamb and seafood on our front door,” Faust adds.

The food offering was developed with assistance from TV chef and consultant, Phil Davenport. “Greek food is simple, uncomplicated and best enjoyed with family and friends,” Davenport says.

“Historically, Greek cuisine is designed to share, a tradition we encourage at Atmos.”

A VEGAN TWIST

Shoal Bay Country Club executive chef Leonard Faust wanted Atmos to cater to everyone, which meant incorporating some vegan and vegetarian options into the menu including glazed eggplant, a cauliflower salad and a twist on the traditional Moussaka with each dish full of flavour and fresh ingredients.

The modern customer demands vegan and other allergen-free dishes, according to Peter Lazarus.

“Demand has grown exponentially in the last five to seven years and is now a necessity on all menus, regardless of cuisine or class,” he says. “When creating the menu, we knew we needed to include vegan and vegetarian options. We landed on a stunning Eggplant Moussaka, made with a mushroom and walnut ragu, which catered to vegetarians, but not vegans.

“So we came up with a flavour-rich Glazed Eggplant dish. In designing this dish, it was critical we utilised ingredients already used on the menu in order to simplify our food operation and streamline ordering.

“It incorporates a smoky eggplant puree and is topped with a fresh fig and nut salad and pomegranate.”

Other vegan options include the Fried Cauliflower Salad, which uses a fava dip on the base which complements the textures of the crunchy fried cauliflower and freshness of fresh mint, chilli and lemon.

A DRINKS LIST TO MATCH

The dining options are supported by a drinks and cocktail menu developed by Brent Tozer, a veteran of the hospitality industry who has previously operated venues in Melbourne, London and the Greek Islands.

“Our drinks list has been designed to celebrate Greek flavours and culture,” Tozer says.

The drinks menu contains Greek wines from the nation’s northern and central regions, alongside expressions from the Peloponnese and islands. Tozer has also put a Greek twist on classic cocktails, with the drinkers offering including a ‘Santorini Spritz’ and a ‘Greek Espresso Martini’.

These drinks make use of traditional Greek liqueurs, he says. “We have used a great Greek brandy to enhance the taste, a touch of fig liqueur finishes off the flavor profile perfectly.

“Finally, we have chosen one of the most popular liqueurs in Greece. Mastiha is a liqueur made from the Mastic tree, originally from the island of Chios. The tree produces a sap, not unlike honey.”

With this liqueur, Tozer has created a final toast to the Lazarus family – the Megisti cocktail, which takes the official name of the Kastellorizo island, where the family originated.

Ultimately, this comprehensive commitment to authenticity and quality has paid dividends for Peter Lazarus and family, with over 6,000 guests having made pre-opening bookings.

VEGAN ON THE SIDE

The popular La Famiglia Garlic Bread range can now be enjoyed by vegans thanks to a recipe tweak, according to Goodman Fielder Food Service.

The switch to a new vegan-suitable margarine spread now means the La Famiglia 7-inch Garlic Bread Loaf and Garlic Bread Slices can be served as a vegan-friendly menu item in venues around the country, Goodman Fielder says.

The move comes in response to rising demand from venues for vegan-friendly food service options, according to La Famiglia Senior Brand Manager, Michelle McPherson.

“Due to a growing consumer push for vegan-friendly menu items, our customers are looking for products with versatility,” she says. “By stocking fewer SKUs that cater to a wider market, venues are able to minimise food wastage and maximise profit margins.”

The La Famiglia Garlic Bread range is pre-sliced and frozen and can be ready fresh from the oven in minutes.

The products still maintain a generous coverage of garlicky spread, Goodman Fielder says, to retain the same quality and taste as in the past.

“Perfect as a warm starter or accompaniment to mains like pasta and soup, our La Famiglia Garlic Bread products hold mass appeal in Australian food service establishments, especially across the winter months,” McPherson says.