Mangrove elevates club dining

Co-owner Connie Cenfi and Head Chef David Brittingham at Mangrove.
Co-owner Connie Cenfi and Head Chef David Brittingham at Mangrove. John Gass

A NEW restaurant has created quite a buzz in only six weeks and is now helping to redefine Seagulls.

Mangrove is not exactly the restaurant you would expect to see in a Tweed Heads club where fine dining meets the more traditional chicken parmigianas and roasts.

And then there is the waterfront dining experience with the restaurant having almost half of its dining area outdoors, looking over the Terranora Broadwater to Bilambil Heights.

It's a move Seagulls is making towards a club experience that's more like how you would feel walking into a friendly tavern.

Head chef David Brittingham said there were all the favourites that people expected in their club, but there was more food preparation and a higher quality of ingredient.

"We've had a lot of good feedback from locals and a lot of new families coming into the club," Mr Brittingham said.
"We are making a lot of stuff by hand. We put a lot of effort into it.

"We also have establishing an herb and rocket garden out the back."

The prawn pizza is a perfect example of where quality ingredients are used to make the dishes that many people expect from their local club and it's also the dish Mr Brittingham urges diners to try.

The waterfront indoor/outdoor dining area was the result of extensive renovations and a designer fit-out of the club's waterside area, previously known as The Shed.

With seating for over 300 people, Mangrove is an ambient and convenient all-day casual dining venue 365 days a year to locals and visitors.

"This area of Seagulls has always been known for having the region's best views of the Tweed River, including the daily "free shows" from our resident pelicans," Seagulls general manager Andrew Cleverley said.

Topics:  mangrove restaurant seagulls club tweed

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