Welcome to the Gladstone Yacht Club

Est. 1941

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Trading Hours Monday – Thursday 12-2pm and 6-8.30pm

Friday – Saturday 11.30-2.30pm and 5.30-9pm

Sunday 11.30-2.30pm and 6-8.30pm

To Contact:

Ph: 07 4972 2294 E: admin@gyc.com.au

SKIPPERS FEASTSKIPPERS FEASTSKIPPERS FEASTSKIPPERS FEAST

Serving the best views in Gladstone

Opening Dishes Members Visitors

Garlic Crust 8.9 9.9

(3) Sourdough bread generously topped with Garlic Bu.er and grilled Parmesan

cheese

Classic Brusche�a 9.9 10.5

Grilled Turkish bread topped with a Tomato and Basil Salsa and Parmesan

Cheese

Triple Dips 12 15

Three homemade Dips of Pumpkin & Pine nut, French Onion, Beetroot served

with Grilled Turkish bread

Mushroom Tart 14.9 16.5

A ragout of baby Spinach, trio of Mushrooms , Feta and caramelized Onion

served in twin shells of crisp Puff Pastry, garnished with crisp Enoki Mushrooms

Salt and Pepper Squid 14.9 16.5

Flash cooked scored Squid on a Mango and Avocado Salsa with Lime Aioli

Lime & Coconut Prawns 14.9 16.5

5 Med King Prawn Cutlets covered in a Coconut Rough, fried for a crispy finish

served with a Lime Aioli

Mezze Plate (to share) 29 32

Slices of Danish Salami, Peperoni, Champaign Ham, Kalamata Olives, Double

Brie, Tasty Cheese served with Grilled Turkish Bread and Tor@lla Crips along

with homemade Trio of Dips French Onion, Beetroot and Pumpkin & Pine Nut

GF – Gluten Free Option Available on Request

Oysters Members Visitors

Natural GF Hlf 18.5 19.9

with Thai Dipping Sauce Dzn 32 36

Margharita Hlf 18.5 19.9

Topped with Chilli Napoli Sauce and Cheese Dzn 32 36

Tradi-onal Kilpatrick Hlf 18.5 19.9

Bacon and Worcestershire Sauce Dzn 32 36

Mixed Dozen Dzn 33 37

4 of each of the oysters

Light Meals

Members Visitors

Thai Beef Salad GF 18.9 19.9

A colourful tangy salad of Rocket, Cucumber, Spanish Onion, Cherry Tomatoes,

Crushed Peanuts, Crunchy Noodles topped with Tender Beef Strips marinated in

tradi@onal Thai Flavours

Caesar Salad GF 18.9 19.9

Baby cos le.uce, seasoned bague.e crouts, bacon lardons and shaved parmesan

and homemade Caesar dressing garnished with soD boiled egg and anchovies

GF op-on—with out crouts

Vegetable Salad 18.9 19.9

Roast pumpkin, grilled capsicum, zucchini, eggplant and feta built over seasoned

rocket, finished with a balsamic reduc@on and Tor@lla crisp

Add to your Salads: Grilled Chicken 3 Smoked Salmon 3.5 King Prawns 4

GF – Gluten Free Option Available on Request

Seafood Members Visitors

Skippers Feast 99 120

Finest Seafood served from a two @er tower, combining hot and cold treats of

Oysters, Smoked Salmon, Large Qld Banana Prawns, Natural Oysters, half shell

Mussels, Bug Tails and half shell Scallops along with Crumbed Calamari,

Panko Crumbed Flathead, Oysters Kilpatrick, Crumbed Scallops, Crumbed

Prawns, served with Salad, Beer Ba.ered Chips and Tartare Sauce.

It is designed to be enjoyed by 2 -3 people.

Taste of the Ocean *GF 33 35

Grilled king prawns, ½ shell scallops, mussels, ½ bug, calamari, a duo of fish slices

finished with a citrus bu.er, beer ba.ered chips and salad

Pan fried Tassie Salmon *GF 31 34

With sautéed kipfler potatoes and steamed spinach in a citrus bu.er sauce

Barra and Bugs 37 39.9

Barra fillet simply grilled and topped with 2 half bugs & 2 med king prawns

served with a creamy garlic sauce and diamond cut beer ba.ered chips.

Queensland Scallops & Prawn *GF 29 32

An open dish of 6 Half Shell Queensland Scallops married with 6 Medium Large grilled

Prawns topped with Citrus Bu.er and Lemon Cous Cous

Seafood Basket 25 27.5

Panko Crumbed Flathead, crumbed king prawns, calamari, crumbed scallops,

tartare, beer ba.ered chips and salad

Panko Crumbed Flathead 22.9 25

Served with a simple salad, tartare sauce and beer ba.ered chips

Specialty Sauces

Port Cur@s (prawns and scallops in a creamy garlic) 6.9 7.3

Yach@es (½ bug, mussel, scallop and prawns in a creamy garlic) 8.9 9.4

*GF Op-on—served with potatoes

GF – Gluten Free Option Available on Request

Mains Members Visitors

Beef Stroganoff 22.4 25

Quality Strips of Australian Beef and Mushrooms in a Stroganoff sauce, served with

Sour Cream on a bed of Jasmine Rice

Stuffed Chicken Mignon 26 28

Chicken Breast wrapped in Prosciu.o, stuffed with Camembert and Sundried

Tomatoes, placed upon Lemon and Herb scented Cous Cous and Asparagus

Chicken Parmagiana 25 27.5

Chicken Breast Schnitzel crowned with Napoli sauce, sliced Ham and grilled Tasty

Cheese, served with beer ba.ered chips and salad

Chicken Schnitzel 22.4 25

Hand crumbed bu.erfly Chicken Breast served with beer ba.ered chips, salad

and your choice of a house sauce

Pasta & Noodles

Fe�uccini Marinara 35 38

S@r-fry of Prawns, Scallops, Mussels, half Harvey Bay Bug, Squid, Onions,

Kalamata Olives, Garlic and Chilli wok tossed with White Wine, Napoli sauce,

Cream and Parmesan

Fe�uccini Carbonara 23.4 25.9

A tradi@onal favourite of Bacon, Onion and Garlic served with a Creamy Pasta sauce

topped with Parmesan and Shallots

Spinach and Sundried Tomato Fe�uccine 22.4 25

Baby Spinach, Sundried Tomatoes and Pine nuts cooked through a Rosé sauce and

seasoned with Cracked Pepper and Parmesan

Add to your Fe�uccine : Chicken 3.0 Prawns 4.0 Mushrooms 3.0

GF – Gluten Free Option Available on Request

From the Grill Members Visitors

Lamb Cutlets GF 34 36

Cutlets cooked the way you like, served upon basil infused sweet potato mash,

baby spinach and dressed with a beetroot coulis

Wet n’ Wild Duo (300g) *GF 34 36

Char grilled John Dee rib fillet, finished with creamy garlic prawns, served with salad

and beer ba.ered chips

Porterhouse (400g) *GF 32 34

A famous cut balanced between tenderness and full flavour, served with a house

sauce, salad and beer ba.ered chips

Fillet Mignon (200g) *GF 34 36

Premium 200gm cut of eye fillet wrapped in hickory smoked bacon plated with oven

roasted potatoes, Dutch carrots and baby broccolini

Sunday Creek Rump (450g) *GF 34 37

Robust flavour, solid cut with a house sauce, salad and beer ba.ered chips

Big Boy (500g) *GF 43 46

Half kilo of char grilled John Dee rib fillet served with house sauce, salad and beer

ba.ered chips

Change your side salad to a small veg 1.5

Baked Potato and Sour Cream 4.5 4.9

Steamed vegetables 4.0 4.5

Specialty Sauces

Port Cur@s (prawns and scallops in a creamy garlic) 6.9 7.3

Yach@es (½ bug, mussel, scallop and prawns in a creamy garlic) 8.9 9.4

House Sauces

Chilli Tomato, Creamy Garlic, Diane, Gravy, Mushroom, Peppercorn

*GF– Gluten Free Option Available on Request

Closing Delights (made on premises) Members Visitors

New York baked Cheesecake 9.0 9.9

Creamy baked cheesecake complimented by a mixed forest berry compote

S-cky Date and Walnut Pudding 9.0 9.9

Rich and moist in house pudding served with bu.erscotch sauce and ice cream

Yach-es Rich Mud cake 9.0 9.9

Chef’s own recipe served with dark chocolate ganache and ice cream

Coffee

Cappuccino 4.4 Flat White 4.2

Hot Chocolate 4.5 La�e 4.4

Long Black 3.2 Short Black 3.1

Mocha 4.4

Tea 3.5

English, Jasmine Green tea, Cleopatra’s Champagne

Milkshakes 5.5

Chocolate, Strawberry, vanilla, caramel or lime

Gladstone Yacht Club

Est. 1941

Food for Thought……

Originally founded as Port Cur@s Aqua@c Club in

1941, it later changed names to Port Cur@s Sailing

Club with the opening of the first Brisbane to

Gladstone Yacht race heavily funded by PCSC in

1949.

Towards the end of 1960 saw the comple@on of

the Club house, directed by Treasurer Noel

Patrick. The following year the ‘Learn to Sail’

program was put into place allowing the club to

give back to the community as they worked

closely with Gladstone High School.

In the next 20 years to come the PCSC pontoon

was put into place as well as the launch of

“Gedrick” rescue boat.