We were invited out to the Outback Golf Bar by
co-owner Bob Philp, who is an interesting chap who has a long antipodean history
of working in pubs. You also get the feeling that Bob Philp has enjoyed himself
in pubs, which might go some ways towards explaining how he comes across so
easily in the mine host role. His golf and bar partner Jack also welcomes the
role, so all diners are well looked after. Within the first few minutes you know
this a friendly sort of place.
The Outback Golf Bar is on Siam Country Club Road, heading towards the Siam
Country Club golf course (naturally) and is about six km from Sukhumvit Road
Central Pattaya. It is on the right, just before a sharp bend leading around
Mabprachan reservoir. Look for the large kangaroo sign, which is on the corner
of Soi 30. The bar is right there.
It is covered, but open air, with some decidedly unpretentious garden furniture
chairs and tables, though you can also sit up at the bar. In true pub fashion,
there is no leather-bound menu, just a chalkboard on the wall. Even the briefest
of perusals will show that this is no expensive restaurant, beginning with soups
at B. 65 which includes a roll and butter. Breakfasts are up next from 7.30 a.m.
with the small at B. 95 and the large, with everything, at B. 135.
After that, there are 14 main items ranging from fillet steaks at B. 225 (or B.
460 if you want the imported Australian porterhouse), followed by roasts (pork
B. 225 or lamb B. 275) which seem to come with everything, even a Yorkshire
pudding thrown in as well. Then there are pies, burgers (B. 110) and even liver,
bacon, onion and mashed potatoes with peas at B. 195. There’s grilled fish and
even a chili con carne. Beers are also not expensive, with Chang, Leo and Singha
Light at B. 45, leading up to most expensive being Heineken and San Miguel for
B. 65. There is no doubting that the Outback Golf Bar will leave plenty in the
wallet to use on green fees, balls, caddies and buggies. And there is also no
doubt that this bar is popular with golfers, arranging trips for 70 golfers that
morning!
It was lunchtime when we made our review and I ordered the hamburger with
cheese, which came with their home made chips. The bun was very nice and crispy
on the outside and very fresh, and the chips? They were excellent. Chunky cut
and with some malt vinegar and a sprinkling of salt, were just ‘moreish’.
Now Madame for the lunch was of UK extraction, and the sound of the liver,
bacon, peas, onion and mashed potatoes was just such a reminder of home, there
was no hesitation in ordering. The potato was very nice (I had some), and
according to Madame, the liver was cooked correctly, and was not too tough and
everything else on the very full plate was first class.
Before we made our selections, Jack had said they had the best chips in town and
all the recipes were family secrets handed down from his mother. It might have
just been one of those golfing yarns, but I have to agree. The home made chips
were certainly the best I have tasted recently. Madame, who, as mentioned above,
had ordered the liver and bacon left absolutely nothing on her plate, saying at
the end, “I would have licked the plate clean if I wasn’t in a public place!”
Our unanimous decision was that the Outback Golf Bar was making excellent meals
and was also offering fantastic value. Do try. You do not need to be a golfer to
enjoy their food, but if you are, it would make a very sensible stop on the way
to, or on the way from, your next golf game at Siam Country Club. They will also
get you to other courses, just see Bob or Jack.
The Outback Golf Bar, cnr Soi 30 Siam Country Club Road, open seven days 7.30
a.m. until 9.30 p.m., telephone 087 941 2474, website www. outbackgolfbar.com.
Plenty of off-road parking outside.
Bacon and Cheese Stuffed Potatoes
This is a favorite in many families and the stuffing is
very simple. The cheese topping under the griller makes this dish, in my
opinion, and vintage cheddar is my favorite, having enough flavor, not to be
outdone by the bacon. Unfortunately this is not a quick dish to prepare, as
it requires some time in the oven, so is one that you should plan for,
rather than a spur of the moment decision.
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Cooking Method:
Pre-heat oven to 180 degrees.
Wash potatoes well, rub all over with salt and bake for one hour in the oven.
While potatoes are baking, chop up the bacon into small pieces and quickly fry,
making sure the bacon still remains soft.
Remove potatoes from oven and cut into halves. With a spoon, carefully scoop out
the majority of the potato, leaving the skins intact. Mash the scooped potato
flesh with milk and butter, stir in the bacon pieces, onion and pepper and
return to the potato skins.
Return the stuffed potatoes to the oven and bake for 10 minutes, then sprinkle
the cheese over the top and bake on high until cheese melts.
Serve immediately. |
Ingredients Serves 4
Potatoes
4 large
Bacon chopped, fried
100 gm
Onion, finely chopped
1 medium
Green pepper
1 small
Cheddar cheese grated
50 gm
Milk
125 ml
Butter
2 tbspns
Salt
1 tbspn
