Back on the Menu - Dooleys Bar & Grill

Offering a contemporary culinary experience with a welcoming feel, Bar and Grill Lidcombe sets itself apart as a modern eatery in Western Sydney, utilising only the freshest sustainable produce and offering the finest service — the perfect recipe for any memorable occasion. 

The intimate 85-seat restaurant includes an elevated 30-seat private dining space, catered with audio-visual essentials. The seasonal menu is unpretentious, with perfectly grilled meats and seafood from the best Australian suppliers in the market.

With over 15 years’ experience in the hospitality industry, DOOLEYS Food & Beverage Manager, Gaby Tannous, has guided the Club’s team on their new gastronomic journey. 

“When selecting our produce, a rigorous process was followed with comparisons made amongst some of the best Australian suppliers. The team selected a Westholme Wagyu rump MBS 4 to 5, from the vast ranges of Northern Australia, while at the top end a Jacks Creek Black Angus scotch fillet was selected for its exceptional eating quality and big flavour,” said Gaby.

Fresh Sydney rock oysters are a highlight on the menu — sourced from estuaries on the Sapphire Coast including Wapengo, Pambula and Merimbula — as are the respected Fabbrica pastas. 

Head Chef Adrian Hoffmann, who has 30 years’ experience in the industry, was integral to the curation of the menu, which is designed to appeal to the local market and food enthusiasts alike.

Entrées include Hawkesbury River loligo squid and Vanella Burrata with prosciutto, while mains range from a fresh egg casarecce with South Australian prawns to a crispy skin Coral Coast barramundi with salsa verde and ratatouille. Familiar favourites, albeit elevated, also make an appearance — think a classic Caesar salad with smoked free-range chicken breast and a Wagyu beef burger on a Sonoma sesame milk bun. 

“We want it to be special, and for people to want to come back often,” said Gaby.
Open Thursday, Friday and Saturday for lunch and dinner, and Sunday for lunch, Gaby recommends the share plate for those seeking an intimate dining experience — either a 120-day grain fed 800g Riverine Rib Eye or a roasted whole Bannockburn Chicken with polenta, brussel sprouts and tarragon vinaigrette. 

The Bar and Grill Lidcombe menu is complemented by a wine list which features award-winning bottles from boutique wineries, as well as organic and vegan options, and a Reserve selection for special occasions.

“We aim to attract and cater to several audiences — be it an intimate venue for couples or a popular destination for families looking for that elevated experience for a celebration,” said Mr Tannous.

For more information about DOOLEYS Bar and Grill Lidcombe, click here.