Greg Norman's Revamped Menu Serves Up Old Favorites and New Delights

February 2020
Written By: 
Paul Grimshaw
Photographs by: 
Jon Stell

Greg Norman Australian Grille serves up specialties with style, unsurpassed views, and, new for 2020, Sunday brunch

Lobster ravioli remains a favorite on the Greg Norman menu.

A staple of Grand Strand fine dining since 1999, Greg Norman Australian Grille continues its 20-year quest to deliver a touch of elegance without being too frumpy, along with exceptional views of the Intracoastal Waterway and great food. This is thanks to its visionary Aussie namesake pro golfer and entrepreneur who visits regularly, trusting his American partners to deliver on par.

General manager David Harrell and Chef Mike Hayes have revamped the menu, keeping customer favorites while adding new elements to entice those looking for an exceptional meal. The restaurant is open for lunch and dinner daily, 365 days a year, holidays included. New for 2020, they will also offer Sunday brunch from 10 a.m. to 3 p.m. Cooked-to-order items include chicken and waffles, a chef’s omelet of the day, avocado toast, crabcake benedict and other morning staples.

The large restaurant (seating around 425) is divided into four areas; the main dining room, with large overstuffed high-back booths, solid tables, and intimate tables near the windows, is the restaurant’s centerpiece. The Shark Pub serves appetizers and cocktails as well as the full menu in a more casual atmosphere. Two patio areas, where fresh air combines with live music, are big hits in nice weather. The heated, rain-proof patio situated along the Waterway is open year-round. The side patio offers seasonal service along with live music.

(Left) Crabcake Benedict and (right) Avocado Toast are featured on the new Sunday brunch menu.



Lunch specialties include the ever-popular fish and chips, lobster ravioli, Reuben sandwich, soups and salads and the signature Greg Norman Blackened Burger. Happy Hour (4–7 p.m.) features discounted libations and a new menu for 2020.

Also well known for its culinary sophistication, the Grille delivers at dinner with starters like broiled escargot, a flatbread of the day, tuna tartare, crabcakes, jumbo shrimp and a charcuterie board. Seafood specialties include beer-battered fried haddock with chips (fries), salmon, ahi tuna, scallops, sea bass and lobster tail. Deep dish favorites include Bucatini pasta with chicken, shrimp or fresh veggies, P.E.I mussels, lobster ravioli and shrimp and grits. Four creative salads will please those looking for something lighter, but many come for wood-fired items from the grill—pork chops, short ribs, ribeye, filet Au Poivre, prime rib and, for the true down-under experience, cashew and herb-crusted kangaroo. Additional ala carte classics include filet mignon and two surf and turf options, which feature an 8-ounce filet with either shrimp or lobster. Share an entree with an additional $10 plate charge.

Whether for a special occasion or an after-golf round in the Shark Pub, Greg Norman Australian Grille delivers a difficult to define something special that run-of-the-mill eateries lack.—Paul Grimshaw

Greg Norman Australian Grille
4930 U.S. 17 (at Barefoot Landing)
(843) 459-1676
gregnormanaustraliangrille.com

Open daily Monday–Saturday, 11 a.m.–3 p.m. for lunch; Open for dinner from 4:30–9 p.m. Sunday–Thursday and 4:30 a.m.–9:30 p.m. Friday & Saturday.
Open for Sunday brunch 10 a.m.–3 p.m.