Dining

Hellenic Bistro

Renowned for its quality steaks and seafood, the Hellenic Bistro offers members and guests great dining at fantastic prices. It also offers an ‘all you can eat pasta, soup and salad bar’, a comprehensive children’s menu, vegetarian options, daily roasts and meals for those with special dietary requirements.

For bookings phone: 6281 0647
Menu (pdf)

Ginseng @ Hellenic

This multi award winning chinese restaurant offers a vast selection of innovative and fresh Chinese cuisine.

A great range of delicious options including:

YUM CHA on Saturday, Sunday & Monday lunches.

$8.50 lunch specials Tuesday to Friday (Cooked to order) & Winter warmer "LAKSA" for $9.50 Tuesday to Friday. Lunch time only till the 2nd of September.

To enjoy these specials make a reservation today.

For bookings phone: 6282 9866
Email Ginseng  
Yum Cha Banquet (pdf)  Lunch SPECIAL (pdf)
Menu (pdf)  Lunch Banquet (pdf)  Dinner Banquet (pdf)

Hellenic Trattoria

Visit us to experience our great new menu!
This boutique restaurant specialises in traditional Mediterranean cuisine, including wood fired pizzas. The Hellenic Trattoria is ideal for entertaining friends or colleagues and a great place to dine for the more intimate occasion.

For bookings phone: 6281 1466
Email Trattoria 
Trattoria Menu (pdf)
Trattoria Banquet Menu (pdf)

Trattoria Special Events (pdf

Hellenic Café

This Cafe is located in the Triton lounge featuring fresh sandwiches, coffees, teas, light snacks, some of the most delectable sweets and cakes and more!

Open from 10am until late every day.
Specials (pdf)

Hellenic Premium Catering Recipe of the Month

Vanilla Panna Cotta

6-8 portions

Ingredients 
700ml cream (35% fat)
300ml milk (4% fat)
200g castor sugar
Vanilla bean split and scraped

15g leaf gelatine, soaked in cold water

Method

Combine the milk, cream, sugar and vanilla in a saucepan and bring to simmer.  Cover and allow to infuse for 1 hour. 

Strain the gelatine and reheat the infused cream base to simmer point, add the gelatine and stir until dissolved.  Allow the mix to cool to tepid then strain through a fine mesh or muslin.  Pour into lightly oiled moulds, refrigerate for 8 hours or overnight.

 To serve, quickly dip the set panna cotta into hot water, invert and tap loose onto serving plate.  Panna cotta can be served with fresh, poached, baked or grilled fruit in season; an accompanying sauce or syrup and a sprinkle of roasted nuts or praline.

Enjoy!