 We are pleased to welcome back Rob Forsyth, who has been appointed as our new General Manager.
Rob originally started with us at Brightwater Hotel in 2014 as our Restaurant & Functions Manager and was promoted to General Manager of Parklands Tavern in 2015. Next time you're at Brightwater Hotel, please welcome back Rob and we wish him all the very best in his new key role in our team.  Congratulations to Brody Brown who is our Employee of the Month for October.
Brody is our 16 year old Apprentice Chef and has only been with us for 4 months. He is always early for every shift, super keen to learn and always has a smile on his face. Keep up the awesome work Brody, we're so pleased to have you on our team! How long have you worked at Brightwater Hotel? 4 months What is your current position? Apprentice Chef What's the best thing about working at Brightwater Hotel? The staff What's something people probably don't know about you? I ride motorbikes What's your favourite dish on our menu? The 500g Grainge Black Angus Rump What's your favourite thing to do on your day off? Go shooting with my bow  Congratulations to Luke, who was awarded our Employee of the Month for September.
Luke has been putting in some big hours lately and has been just overall helpful. He is a our courtesy bus driver, but also puts in the hard yards behind the bar. He's cheeky and has a great relationship with our customers. Well done Luke, thanks for being part of our team! About Luke How long have you worked at Brightwater Hotel? A year and a half What is your current position? Courtesy bus driver and bar attendant What's the best thing about working at Brightwater Hotel? The staff and management team What's your favourite dish on our menu? Steak, chips and salad What's your favourite thing to do on your day off? Study for my business degree  As a prelude to the third and final Bledisloe Cup match being played two days later in Brisbane, we present the Bledisloe Cup…of wine.
With the Wallabies 2-0 down in the series, we are giving the Aussies every chance of a win with the iconic Henschke winery representing Australia. Henschke was recently awarded the James Halliday wine of the year with their 2012 Henschke Hill of Grace scoring 99 points and they will be represented by their Brand Ambassador, Damien Ringrose. The All Blacks will be represented by the 5 star New Zealand winery, Villa Maria Estate and their Brand Ambassador Brett West. MIX FM’s Todd Widdicombe has been appointed as the referee for this contest and Todd will be taking the ambassadors through their paces as they try to convince the crowd why their wines reign supreme. Group Executive Chef Damien Grimes has designed a superb 4 course menu to complement each of the wines. That’s 4 great courses and 8 great wines in a battle for the ages. This will be a sell out so don’t miss out – secure your tickets now. Tables of ten people are $950 or $95 each. 
​Brightwater Hotel has won the OpenTable Diners' Choice Awards in the 'Most Booked' category this month.
Each month, OpenTable analyses more than 400,000 new diner reviews. The results are then sorted by category based on authentic ratings and reviews submitted. Here are a couple of the reviews Brightwater Hotel received: "The best venue on the Sunshine Coast! The service is fantastic, meals delicious and view superb!" "Always lovely service from staff and delicious food with that wonderful lakeside view - what more could a diner ask for?" Thank you to everyone who has booked with us through OpenTable and for providing such great feedback and reviews to help us achieve this Award and confirm that Brightwater Hotel is one of the best pubs on the Sunshine Coast.  As a locally owned and operated independent hotel group, we strive to support and encourage local independent businesses like ourselves wherever possible. With this season’s menu we acknowledge that the nights are getting a little longer and the kitchen team has identified some new and exciting products and techniques to share.
We have sourced the most succulent Mooloolaba prawns delivered direct to the Hotel from the trawler. Their beautiful sweet flavour is evident when added to Coral Coast barramundi, wrapped in paper and cooked in its own juices 'en papillote'. Our grain fed beef cheeks are sourced from the Darling Downs, braised gently until tender enough to eat with a spoon. Our salads are made using the finest local product with herbs, micro leaves and shoots from The Green Shed in Palmwoods, fetta from Kenilworth and our Tasmanian Atlantic salmon is smoked in house. Local company, Suncoast Fresh supply us daily with the finest fruit and vegetables collected from a network of farms in South-east Queensland. Great care and attention has been placed on sourcing the highest quality of beef available for your enjoyment. We have selected trusted high end Australian brands with a focus on their flavour, tenderness and texture with a mixture of grass and grain fed product to suit all preferences. Our premium selection showcases Queensland's favourite steak, the Rib, from two world class beef producers. Exclusive in this region to the Sunshine Coast Hotel group, the Thousand Guineas rib fillet is a 180 day grain fed Australian shorthorn beef which is renowned for its open texture and buttery flavour. The Cape Grim rib eye on the bone is a traditional British breed sourced from northern Tasmania. This tender cut is cooked on the bone with a consistent marble of fat and has a rich full flavour reflecting the 100% grass diet. Our wine list continues to evolve and this season, we have introduced a delicious tempranillo called Calo from Rioja, Spain. Calo is the gypsy language of northern Spain and this wine is very expressive with full bodied blackcurrant and cherry cola flavours balanced by a mild, smooth finish. It’s yummy and pairs really well with mild spice dishes and also our pizza. We have also added a new moscato to this season’s wine list. This wine is produced by Holm Oak Vineyards, a five star rated winery in Northern Tasmania which was established in 1983. Holm Oak is one of the few smaller family owned wineries who grow, make and bottle their own wines on site. The TBR Duffy Moscato is a refreshing wine with more complexity than you would expect from this varietal. The wine also has added spice flavours as a result of the extra skin contact. We are very pleased to be the first venue in Queensland to feature the release of the Leeuwin Estate Prelude Cabernet Sauvignon from Margaret River. Leeuwin Estate is the benchmark of Margaret River chardonnay and cabernet and we now have both of the Prelude Vineyards varietals on our list. This latest red is a cracking example of Margaret River cabernet and this premier 2013 vintage has all the Leeuwin trademarks of elegance and class. Enjoy a bottle with one of our premium selection steaks – you won’t be disappointed! Contact us on 5493 9440 to make a booking.  It's not quite the silly season just yet, but it is Winter and that's a good enough reason to Celebrate Christmas in July. Celebrate your Christmas in July function at Brightwater Hotel and enjoy a traditional Christmas lunch or dinner. Join us for Lunch or Dinner and choose from either a 3 Course Set Menu (choose 1 main & 1 sweet) for $38 or a 3 Course Alternate Serve (2 mains or 2 sweets). All bookings receive free Bon-Bons. Download a copy of our Christmas in July Menu, call 1300 490 408 or email functions@suncoasthotels.com.au  Thanks to everyone who purchased a Schooner of Stone & Wood Pacific Ale over the Easter Long Weekend. You helped us raise a total of $2,504.70 which was donated to the Scenic Rim Council Flood Relief.
Our thanks to Stone & Wood Brewing for donating the three kegs.  Brightwater Hotel has signed a further two year sponsorship deal with the Sunshine Coast Falcons.
Brightwater Hotel has been sponsoring the Falcons since the 2014 season and we wish the team the best of luck in the 2017 season.  As a locally owned independent hotel group, the team at Sunshine Coast Hotels pride ourselves on buying the freshest produce available from local producers and suppliers.
With autumn now upon us, our seasonal menu focus moves more towards hearty dishes and comfort food. Rich deep flavours of roasted meats, root vegetables, thyme and garlic. Great care and effort has been placed on selecting the best quality cuts of meat for the Sunshine Coast Hotels group. Trusted brands sourced from around Australia have been selected for their flavour, tenderness and texture. All beef products are aged for a minimum of 40 days, hormone and antibiotic free and importantly, raised to the highest animal welfare standards with full traceability. The Green Shed is a small farm located in Palmwoods, where Sharon Koski and her family grow the most brilliant micro herbs, miniature leaves, edible flowers, shoots and baby vegetables. Reuben Jennings and his family proudly operate Kingfisher Meadow Farm, also based in Palmwoods. This season, Reuben supplies us with 5 different lettuce varieties for our salad mix which is picked before sunrise and delivered the very same day. Both farms use only organic fertiliser and no herbicides or pesticides. This season’s wine list has been expanded to include some more choice with the growth in popularity of Pinot Gris/Grigio, Rosé and Shiraz varietals. We introduce you to a cracking Rosé from Provence, France called Rameau d’Or as well as a New Zealand Pinot Gris and a preservative free Shiraz from McLaren Vale. Contact us on 5493 9440 to make a booking. |