Small footy clubs have long had a tradition of propping up players’ games fees with part-time work in the local pub or club. So perhaps that’s what’s going on at Garema Place’s Magpies City Club.
Regardless the reason, who ever is back there in the kitchen, it ain’t a cook.
Garlic bread: passable but strangely lacking anything resembling garlic.
Salt’n’pepper squid: so much salt the squid was unrecognisable. Had to be scraped off to be edible.
Salad: drowned in a dressing where only the copious oil could be tasted.
Garlic prawns: served with nothing other than a little sandcastle of rice. Mushy and simply inedible. Clearly a long way past being fresh.
Schnitzels: overcooked but just passable.
Roast turkey: dry and fatty at once – an achievement to be sure.
And the chips: golden and crispy? You wish. Soggy and the colour of (with no exaggeration) beer bottle glass. A clear example of what happens when the deep frier oil is not cleaned out daily. A shame the photo evidence didn’t turn out.
There’s the “ambience” too. There may be some limits on what you can do with a venue in a basement, but it seems no attempt at all has been made in this place.
The beer price was good and seemingly they had not yet devised a way of making it crook, so that was OK.
But even with the relatively cheap prices for the ‘light meals’, the City Club remains a dining venue to be avoided by all, and a good way for the Magpies to disenfranchise their support base. Seven people in our group including two paid-up members all vowed to never return.
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