CLUB Parkview in Goodna is turning heads with a bold new menu and a chef determined to raise the bar on pub dining.
At the centre of this culinary shift is Jake Walton, the newly appointed head chef who brings passion, experience and a no-nonsense philosophy to the kitchen.
“Restaurants and pubs have lost their way – it’s become all about the dollar figure,” Walton said during a Friday lunch service.
“You can still do pub food, but it doesn’t have to be average pub food any more.”
Since taking the reins, Walton has introduced a value menu that starts with one simple change: quality and flavour above cost.
“If you broaden your horizons and do things to save money – like we cut our own steaks now – you can apply more quality,” he said.
As a frequent diner at Club Parkview, you can tell the difference.
But it’s not just the steaks that have been upgraded.
Walton has built a kitchen culture where nearly everything is prepared on site.
“The key thing about our new menu is everything’s made in-house,” he said.
It’s a back-to-basics approach with a fresh twist, matching the venue’s new look, which is welcoming, bright and modern.
For Walton, the menu is more than just a list of dishes – it’s an extension of the venue and his own identity.
When asked for his personal recommendations, Walton didn’t hesitate.
“The pork tenderloin and the rib fillet are standouts,” he said.
Locals and visitors are encouraged to visit and experience the trans- formation for themselves at 32 Woogaroo St.
Meals from the new menu are served in the bistro Monday through Thursday from 11am to 2.30pm for lunch, and from 5 to 9pm for dinner.
On Fridays, Saturdays, and Sundays, the kitchen is open from 11am to 9pm.
