‘Full Bellies, Fuller Hearts’: The Doylo Unveils New Restaurant

Drift has replaced Tempt — The Doylo’s former bistro — marking the first time in two decades the Central Coast Club has teamed up with an external caterer for its restaurant.

With a combined 45 years’ experience working across some of Australia's finest restaurants, clubs, weddings and major events, On Point Catering is well placed to succeed.

Outlining their vision of creating an environment where families feel at home, the Waltons will cook from scratch wherever possible as they set about delivering quality food and genuine service.

"Our goal is simple," the pair said. "We want people to leave with full bellies and even fuller hearts."

After training at Sydney’s famous Wildfire Restaurant and Quay Restaurant, Mitch has gone on to carve an impressive culinary career headlined by his time overseeing more than 11 venues and 100 chefs as a group executive chef.

Elianna, a former Australian rugby league representative, also has extensive experience in leadership, management, customer service and catering.

Mindful of cost-of-living pressures, Drift will offer a range of value-packed deals, including:

• Two-course seniors’ meals (Monday-Thursday) for just $15

• Lunch specials from $17

• Full-sized weekly dinner specials 

• Free kids’ meals every Monday and Tuesday.

As well as a range of club favourites, Drift will serve standout dishes such as slow-cooked lamb shoulder, butter chicken, handmade pastas and signature dishes The Doylo says will “rival any local restaurant”.

“The Doylo's newest dining experience is more than a menu refresh; it's a renewed commitment to bringing people together over great food and genuine hospitality,” the Club said in a media release.

Drift officially opened on Wednesday, 1 July. Bookings are available online.

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