RACV Healesville Country Club and Resort has launched a new restaurant and bar.

The RACV Healesville Country Club and Resort has launched Banyalla restaurant and Riddell’s Green, offering several different dining experiences over two levels and featuring picturesque bush views.

They are the most recent additions to the award-winning RACV Resort accommodation, One Spa luxury treatment, on-site playground and the Michael Clayton-designed 18-hole golf course, a one-hour drive from Melbourne.

Healesville Country Club & Resort Manager Josh O’Brien said Banyalla and Riddell’s Green will turn the property into a foodie destination while offering RACV Club members and visitors new experiences.

“These new dining venues represent something very special for the resort and for Healesville,” Mr O’Brien said.

The Riddell’s Green casual bar, with a name inspired by Healesville landmark Mount Riddell, offers alfresco indoor/outdoor dining and also offers a diner-style menu including ribs, steaks and salads.

“Whether you’re sitting at the bar to have a drink or lounging outside, there will be different spaces to enjoy within Riddell’s Green,” Mr O’Brien said.

“This is a place where you can go with the kids and have an up-market family-friendly experience. We also have some great local beers on tap.

“You can also sit down inside and watch live sport on TV or find out who the golf winners are for the week.”

Banyalla, named after the native shrub that blooms locally in the spring, includes a new restaurant with a private dining room for special events, cocktail lounge/bar, coffee bar and a refurbished outdoor entertainment area.

The new refurb features casual dining at Riddell’s Green (above) and formal dining at Banyalla restaurant.

Banyalla Executive Chef Himanshu Sharda (ex Fenix when owned by MasterChef judge Gary Mehigan, ex executive chef Novotel Hotel, Geelong) said the philosophy for Banyalla is to keep the food simple, honest and local.

“We have incorporated fresh flavours, sourced 90 per cent of our food locally and kept the menu modern and exciting. I think it will be a highlight for our guests,” Mr Sharda said. 

Mr O’Brien said Banyalla offers an intimate space with nature-inspired fixtures and upholsteries, plus the terrace outside.

“Guests are able to book the space for special occasions, including birthdays, anniversaries and engagements. Their experience will be enhanced with a personalised seasonal menu that our head chef can customise to suit any dietary requirement or request.”

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