Nick Filsell, the new Head Chef for the iconic Henley Surf Life Saving Club has today released a delicious new June menu, packed with light, seasonal meals and warming winter classics to delight a whole range of tastebuds.
Arriving at the club in May from CBD venue Aurora, Nick brings over thirty years of experience to Henley, having worked around Australian and internationally, in some of the world’s finest kitchens.
Delighted with the world-class vistas he cooks in front of every day, Nick is thrilled to be able to spend more time at home in the new position.
“It’s the best office window I’ve ever had in my life” he says.
Initiating a complete menu re-haul, Nick has worked with the team at Henley to cater to vegans, vegetarians, providing lighter, more health conscious meals synonymous with the Australian palate and climate.
However, loyal patrons will still be able to find surf club classics such as the iconic Henley fish and chips, made with sustainably farmed fresh red snapper, a meal Nick has enjoyed himself at the club for years, washed down on the deck with a nice cold beer.
One of the star items on the newly launched June menu is the tender Osso Bucco, a beautifully slow-cooked beef shin, cooked in red wine, with tomato, rosemary and thyme bringing out the delicious flavours of Northern Italy and served with a parmesan and polenta dumpling, and a traditional gremolata seasoning.
Other enticing dishes on offer with the club’s June menu include Coffin Bay oysters, buttermilk fried apricot chicken, pan-seared barramundi fillet and slow roasted lamb shoulder, as well as the classic beef or chicken Schnitty, that no surf club menu would be complete without.
Since arriving at Henley, Nick has been keen to implement his vision for the legendary South Australian venue, properly utilising the club’s potential as some of the best real estate in SA by sharing delicious, accessible food with both loyal patrons of the club and welcomed non-members.