Paul Phillips, Jan Phillips, Helen Janner, Paul Clarke and Dean Hutchins at Shepparton Golf Club.
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Dive into the heart of the Goulburn Valley’s culinary scene with Jan and Paul Phillips. Every Friday, the pair will serve our readers with their knowledge of our communities’ restaurants, cafés and pubs — one plate at a time.
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Shepparton Golf Club, with a rich history spanning over 100 years, has evolved significantly since its early days when golf was played on local Catholic grounds and farms around Knight St, Barker Ave and Clive St. Established on its current site in 1922, the club began as a modest nine-hole sand-scrape course and has since blossomed into the magnificent golf facility it is today.
The clubhouse is a versatile venue, offering three distinct areas to accommodate various events. The Fairways Reception caters to larger gatherings, while the Walter Lee Room is perfect for smaller, more intimate occasions. The Club Balcony, featuring a plumbed gas barbecue, provides stunning views of the course, allowing guests to enjoy Shepparton’s fantastic weather. Members of the club take pride not only in their golf, but also in the exceptional food and warm hospitality offered.
We had the pleasure of attending one of the club’s themed evenings — an Italian night — where the food, service and atmosphere were nothing short of outstanding. The licensed clubhouse boasts a bar, dining area, barbecue facilities and a spacious balcony, making it the perfect spot to unwind after a round of golf or for locals seeking a top-tier dining experience. The clubhouse is also fully equipped to host a wide variety of functions, from weddings and engagements to 21st birthdays, conferences and more. Wednesdays and Thursdays feature pizza and parmi nights, while Thursdays also offer themed dinners, such as the Italian night we enjoyed. We were particularly impressed by the high-quality food and attentive service. Fridays at the club showcase bistro-style meals, with top-quality meats cooked on a wood-fired grill. The menu rotates seasonally, ensuring something to satisfy every palate.
Head chef Paul Clarke, who relocated to Shepparton from Melbourne in recent years, brings a fresh enthusiasm and vision to the club’s culinary future. He expressed his excitement about the progress so far and his plans for what’s ahead. Paul also emphasised his gratitude for the talented team he works with, both in and outside the kitchen. He mentioned that the simple yet delicious Neapolitan-style pizzas had been well received. These pizzas are made with fresh herbs and ingredients, hand-stretched and crafted with slow-risen dough for a perfect texture.
Beyond dining, the club excels at hosting a variety of events, including weddings, birthday parties, funerals and corporate functions. With its picturesque surroundings, comfortable ambience and attentive staff, Shepparton Golf Club truly stands as a premier venue.
We had a terrific night enjoying the meals provided: Red wine and Rosemary-braised lamb short ribs, whipped potato, lemon and parsley, chicken Florentine with Italian cabbage white and gnocchi, pizzas and panna cotta with kiwi fruit and rhubarb, and all the dishes were standouts.
Food pricing for Shepparton Golf Club, rated by Jan and Paul: $$
(Expensive $$$, moderate $$, good value $)
A comforting plate of chicken Florentine with a twist — paired with Italian cabbage white and pillowy gnocchi.
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Rich and savoury, red wine and rosemary braised lamb short ribs are served with creamy whipped potato, fresh lemon and parsley.
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Fresh from the oven, hand-stretched dough and vibrant herbs create a pizza that’s hard to resist.
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Crispy golden parmi served with a side of fresh, crunchy salad and perfectly seasoned chips.
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Refreshing, sweet and tangy — this panna cotta is a dessert delight.
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