Carving out inroads in the upper-end steak, ribs and seafood market, it is also aiming to create a more intimate venue at night while retaining its popularity among families on the weekend.
Dooleys CEO David Mantle said it was an opportunity to try new things.
“It may be a little bit more premium, but having said that, Dooleys Waterview has always been a little bit more premium,” he said.
The revamped menu, under the guidance of Head Chef Adrian Hofman, includes top-quality produce from the Hawkesbury River, loligo squid and grilled split bone marrow with herbed panko crust for entrees, to fresh Yamba prawn linguine, a 300g Westholme wagyu rump and crispy skin Coral Coast barramundi with a cauliflower puree, blistered cherry tomato, capers, dill and broccolini for mains.
The club, which rests on the banks of the Parramatta River, is also on the edge of the busy Silverwater business and light industrial district and is close to both Parramatta CBD and the emerging residential communities of Newington and Homebush.
While patrons can now enjoy these new dishes, club favourites will also remain in the menu, albeit elevated, in the form of free-range chicken breast schnitzel with panko crumb and a delicious wagyu beef burger on Sonoma sesame milk bun.
“We want it to be special and for people to want to come back often,” Mr Mantle said. “If it does work, and we are confident that it will, we will take some of the elements to our other venues (Dooleys Lidcombe and Regents Park).”
Bar and Grill Waterview,
Dooleys Waterview Club,
214 Silverwater Road,
Silverwater. Ph: 9748 0427.