The course at Royal Adelaide draws upon 100 years of history and tradition, it seems to seep from its pores.

In stark contrast, our hospitality is spontaneous and the kitchen draws upon regional produce to the moment of seasonal freshness.

It is no coincidence that our chef, Gregg Jenkins, in his spare time, brews wheat ales from home made ingredients.

He applies the same attention to fastidious detail to his food and effortlessly slides tradition to the cutting edge of taste and flavour.

Importantly, his dishes are as beautifully structured as the red coastal dunes which, as the Seaton landscape, modestly expose themselves to the wandering eye.

Gregg's food is at once exciting and consummately satisfying.

Choose from the following menus to create your corporate day dining experience - or alternatively, our Events Manager is able to make recommendations to suit your needs and budget. A short discussion with Gregg will give you an indication of his ability to create a menu to compliment a special occasion.

For further information, please call our Events Manager on 8356 5511 or email lisa@royaladelaidegolf.com.au