Restaurant Review
By Nicole Romano
"DAZZLING. DRAMATIC. DELECTABLE." Those
are just a few past descriptions of the dining experience at Greg
Norman's Australian Grille. Now add to those affordable, elegant
dining that caters to couples, families, and groups.
Greg Norman, known for his winning golf, hails
from Australia, but don't be fooled, golfing is not the only game
for this champion. For his Australian Grille, which opened in 1999
at Barefoot Landing in North Myrtle Beach, the "Shark" has mastered
the art of fine dining and wine making.
Upon entering the front door of the restaurant,
diners feel transported to the world Down Under and greeted by
Greg himself - actually it's an oil painting that looks and seems
alive. Expecting a golf-themed restaurant, I was pleasantly surprised
to step into a dimly lit decor, soothing and inviting. So inviting
as a matter of fact, that I was hoping to enjoy a comfy wait in
one of the over-sized suede chairs. That didn't happen on this
visit but diners who do experience a wait may heed the beckoning
of the luxurious bar seating for a glass of award winning wine
or browse the Shark's own apparel shop.
The dining room ceiling is a beautiful shade
of sky blue that reminds me of a spring day. 'Growing from the
sky are chandeliers fashioned after eucalyptus trees, native of
Australia, while the walls showcase the storytelling art of the
Aborigines. And let's not forget the seating. Whether it is a booth
or table, the ultra-comfortable seats contribute to an atmosphere
that breeds warm conversation and unhurried dining.
If the night air is calling your name, you
can enjoy dinner on the deck where the full menu is offered along
with a view of the Intracoastal Waterway, white lights twinkling
like stars, and live entertainment. On Monday nights during the
summer, the Grille invites you to watch fireworks over the waterway
while you enjoy your meal.
Our waiter John, a veteran of the Grille's
wait staff, catered to our every dining impulse. He recited the
evening's mouth-watering specials before explaining the extensive
menu, portions of which are a la carte. There are tempting appetizers
of everything from bruschetta to calamari. Salads range from the
traditional Caesar salad to the not so tradition tomato slices
topped with basil, blue cheese, and balsamic dressing. Following
the salads are descriptions of the seafood, pasta and poultry entrees.
The opposite side of the menu is dedicated to beef and side items
such as sauteed mushrooms or country mashed potatoes that go hand-in-hand
with a meat entree. The meats are cooked over a wood grill that
is fired daily. The grill leaves a wonderful aroma in the air and
adds depth to the flavors of the food.
And then there is dessert. If you're like me
and believe dessert is the most important course, you'll truly
appreciate the chocolate masterpiece. Fallen Chocolate Cake; awarded
Best of the Beach 2002 Finalist for Dessert. The cake, baked to
order to allow your senses time to prepare, is served with vanilla
ice cream, a spot of raspberry sauce, whipped cream, and a fork.
I recommend using a spoon. With one cut into the cake you'll understand
why, as the entire warm center spills over like a chocolate stream
overflowing its banks to meet the vanilla ice cream, forming a
marriage made in heaven. It's any chocolate lover's paradise.
If you're not "normal," enjoy every scrumptious
bite of the Cowboy Steak or the succulent North Atlantic Salmon
served over creamy mashed potatoes with corn, pea, bacon, and lobster
succotash.
Greg Norman's Australian Grille has proven that a
restaurant can have it all, mate - a knowledgeable, courteous staff
that pays attention to detail, a wonderfully inviting atmosphere
and a menu that will leave you far from hungry all for a wallet friendly
price.
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