NESTLED in the heart of Inala, the Blue Fin Fishing Club has launched its much-anticipated Autumn menu – and it’s sure to be the catch of the season.
The club’s bistro continues to deliver seasonal freshness while staying true to the everyday favourites locals know and love, making it a go-to spot for comforting, quality meals.
A standout from the entrée selection is the Garlic Pizza Bread, combining the indulgence of traditional garlic bread with the crispness of a pizza base.
It’s layered with garlic, mozzarella, and parmesan, offering a punchy, flavour-packed start that sets the tone for a satisfying meal.
Among the hearty new mains, the King Henry Lamb Shank is a showstopper.
Slow-cooked until the meat effortlessly falls off the bone, it’s served with creamy mashed potatoes, vibrant broccolini, and a rich pan jus that ties it all together.
Midweek diners are in for a treat, too.
A Wednesday lunch visit led me to the tried-and-true Steak Sandwich – juicy rump steak, caramelised onion jam, lettuce, tomato, cheese, barbecue sauce, and an optional egg, all nestled in toasted Turkish bread. It’s a crowd-pleaser that doesn’t disappoint.
Pizza lovers will want to try the Meat Meat Meat – a carnivore’s dream stacked with five types of meat atop a house-made base, generously topped with mozzarella.
The club also keeps things exciting with weekly specials and exclusive offers for members, adding extra value to every visit.
The kitchen is open from Monday through Thursday for lunch, 11.30am-2pm and dinner 5.30-8pm; Fridays, open until 8.30pm; Saturday 11.30am-8.30pm; and Sunday (11.30am-8pm.
