The Boathouse Group has unveiled its latest venture, The Mona Social, opening late-May on the scenic grounds of The Mona Vale Golf Club on Sydney’s Northern Beaches. 

The sophisticated addition to the group’s venue portfolio includes an la carte bistro restaurant, connected to a casual bar with sports viewing areas, pool tables, in-house golf simulator and tap beer.  

 “Think Boathouse meets country club,” said The Boathouse Group CEO Antony Jones. “Guests will walk in and immediately know that this is a Boathouse venue through its quintessential abundance of beautiful interiors, but rather than being a coastal theme it’ll have more of an inviting country feel with warm timber tones and lush greenery.

“When we first walked into the space, we were blown away by how iconic the location and outlook is, we’re thrilled to be able to provide locals and visitors alike the opportunity to enjoy this venue as it was intended, for socialising with friends and family over a drink or a meal.” 

The venue sits above the golf club’s headquarters and is separate to the club, albeit complementary to the golfing experience.

General Manager Andy Hugill said: “We are thrilled to have the team from The Boathouse Group launching a brand-new venue concept above our clubhouse, it will bring a whole new dimension to Mona Vale hospitality options, along with our newly renovated clubhouse and cafe.” 

The Boathouse Group Head of Culinary, Mark LaBrooy, along with new Head Chef Cameron Johnston (Bathers Pavilion & Peterman) have developed a menu that reinvents classic bistro staples.   

“We’ve had a lot of fun building menus fit for the fast-paced style of service. From paying homage to the ocean surrounds, to infusing a contemporary twist, we’ve strived to strike a balance that is both sophisticated and accessible with our two dining formats,” the pair said. 

In the bistro, menu highlights include venison tartare, octopus or a beef tongue skewer, chargrilled prawns and garlic and kombu mussels. For larger dishes, the menu will lean into modern favourites including red wine braised beef cheek served with Jerusalem artichoke chips, lamb rump and crispy skin chicken. Dessert includes indulgent classics such as creme caramel, lemon tart or a hot fudge sundae. 

Visitors to the bar will be able to enjoy a sharp food menu – cue the Mona Social club sandwich and a classic cheeseburger, or for a modern twist on bar food, an anchovy crumpet or an eel and pork terrine. ”

The drinks offering is designed around long lunches, with a bright cocktail menu from classics including a mojito to specialty creations such as the signature ‘Caddy Issues’, a mix between a cosmopolitan and a sea breeze and the ‘On the Green’ with kiwifruit, gin and Japanese melon. The wine list will have a focus on emerging Australian wine makers and classic regions, with Chablis and German Riesling on the list to enjoy course side.  

Tap beer will also be a focus, with a collaboration with 4-Pines for launch called ‘The Swingers Lager’. A carefully selected list of Scotch whiskies will also feature.