Rydges Geelong has opened the doors to its new dining experience, Nautica Pool Bar & Kitchen, featuring indoor and alfresco dining and bar.
Under experienced executive chef Eddie Basich, Nautica Pool Bar and Kitchen features a menu inspired by locally sourced produce and a cocktail menu boasting favourites, like negroni and French martinis.
“We have an opportunity to champion local produce,” Basich told the Geelong Advertiser.
“We are surrounded by water so we have Portarlington mussels and we also have Western District meat producers.”
The menu offers rolls and bowls to larger plates, pizzas and a range of meats from the grill. There is also a Feasting Menu (for groups of four or more) designed to take guests on a journey through some of Nautica’s best dishes, including Yellowfin tuna ceviche with lemon oil, fennel and capers; Furphy battered fish with crunchy fries and lemon and herb mayo; Chicken schnitzel, celeriac and apple slaw and fries; and the Nautica ice cream sundae.
The restaurant seats 130 people and includes a 26-seat private dining room called Ms Nautica.
“Nautica has been designed to present hotel guests and the local community a great new option for delicious dining, weekend drinks, after work catch ups, corporate events and parties,” said Grant Melville, general manager at Rydges Geelong.