• Stepping Out

Sanctuary Cove Golf and Country Club introduces New Head Chef



Sanctuary Cove Golf and Country Club is well-known for its spaciousness, luxury, and world-class event facilities. With Australia’s only course designed by late golfing legend Arnold Palmer, reflecting his ideology that golf is ‘deceptively simple and endlessly complicated’, it appears recently appointed Head Chef Brendan McConchie and his fresh seafood orientated menu will be a perfect match.


Boasting two premier championship golf courses surrounded by lush lawns, stunning architecture and local wildlife, Brendan feels right at home in the tranquil setting. It’s a refreshing change of pace after 25 years making his name in Sydney’s favourite institutions, including, Nick’s Seafood Restaurant in Darling Harbour, Chophouse in the heart of Sydney and most recently as Executive Chef at Doyles on the Beach where celebrities flock to enjoy the freshest of seafood.


Brendan is excited about creating an unforgettable and exclusive culinary experience, “I get to work with good quality produce, supportive staff, and one of the best views on the Coast.” It also helps that he’s a keen golfer with a 10 handicap, “hopefully I can pick up a few tips to improve my golf game while I’m here.”


The Jabiru Restaurant is pure elegance and fine dining at its best, while the Lakeview Bar overlooks impeccable views over one of the course’s many pristine lakes and the 18th hole. At both restaurants, members and their guests can expect a new, sophisticated menu with a heavy seafood influence.


“Fresh seafood is undoubtedly my favourite protein to work with. Living on the Gold Coast we are fortunate enough to have access to some of the world’s best and most varied seafood straight from the local trawlers. Seafood lends itself to so many cuisines and works well with almost any flavour combination, but is equally satisfying straight from the sea with no enhancement.


Brendan appreciates the fine palate of inner-city diners and their desire for healthy options.

“I’ve found that people really want to look after themselves here and live a healthy lifestyle but they want to do that without sacrificing good food. We have a strong focus on fresh seafood and modernised some classics, whilst using as much local produce as possible in an effort to minimise the distance from paddock to plate,” he says.


As for Brendan’s personal standout dishes on the menu, he says he changes his mind from week to week, but at the moment he's loving the salmon tasting plate with gravlax, salmon mousse, smoked salmon and croutons.


Brendan draws his fine dining inspiration from many sources, including those around him, former colleagues and even his two Nannas, who passed on their passion for food.

“I thrive on the experiences of people from all walks of life and I bring this into my work in the kitchen. I’m looking forward to a new challenge and cannot wait to raise my family on the Gold Coast.”


Sanctuary Cove Golf and Country Club Executive General Manager Paul Sanders says he’s thrilled to welcome Brendan to the Club.


"As an experienced chef and a keen golfer, Brendan is an ideal fit for Sanctuary Cove Golf and Country Club,” he says.


"Brendan's passion for food and quality produce is undeniable and we are eager to introduce his new menus to our members, which will not only complement the unique dining experience we have on offer but continue to exceed the expectations of our members.


"Brendan’s background and expertise not only set him apart, but they are also a perfect accompaniment to the exclusive lifestyle offered by membership a Sanctuary Cove Golf and Country Club."


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