Visit Greg Norman’s Australian Grille

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When golf great Greg Norman and local businessman Sammy Puglia decided to open a restaurant on the Grand Strand, they pulled out all the stops. Since 1999, Greg Norman's Australian Grille in Barefoot Landing, North Myrtle Beach, has provided innovative cuisine in an elegant and spectacular space that will make you feel like you are dining in the finest waterfront restaurant in Sydney, Australia.

Of course, the highlight of an experience at Greg Norman's Australian Grille is the menu, a considered collection of rustic Mediterranean dishes, wood-grilled classics and authentic Australian cuisine, all complemented by an extensive wine list that has garnered the restaurant the prestigious Wine Spectator Magazine Award of Excellence each year since 2002.

“The influences of Australian cuisine are as culturally dynamic and diverse as the country in which it originates,” the restaurant explains on its website. “It is the goal and the pleasure of Greg Norman’s Australian Grille to share with you the fusion of cultures, flavors, and textures that make this food both exotic and comforting.”

The dinner menu includes fresh wood-grilled seafood, steaks, chicken and much more. A few highlights include:

  • Blackened lobster tossed with Andouille sausage and okra with gumbo sauce and black pepper fettuccini.
  • Seared duck breast sliced over dried blueberry and parmesan-infused risotto, served with sautéed asparagus and finished with a blueberry balsamic reduction.
  • Chicken breast smothered with Andouille sausage and Applewood-smoked cheddar, served over garlic whipped potatoes and finished with creole sauce.
  • Seared Brisbane-seasoned filet mignon served on a bed of sautéed onions and mushrooms, finished with a Chianti demi.
  • Wood-grilled pork chop rubbed with Los Cruz barbeque seasoning over bourbon sweet potato mash, with vegetable du jour, finished with ginger barbeque sauce.
  • Slow-roasted, 28-day-aged Black Angus prime rib with au jus and baked potato.

And that's just the dinner menu. Greg Norman's Australian Grille also offers an incredible selection of appetizers, from sashimi tuna encrusted with sesame seeds, served over cucumber slaw and drizzled with soy gastrique, to crispy seafood spring rolls over Asian slaw, served with soy scallion and sweet and sour dipping sauces. Delicious salads round out the menu, and no visit would be complete without sampling something from the dessert menu. Perhaps Australian Banana Xangos, Salted Caramel Cheesecake, or Key Lime Mousse.

Greg Norman's Australian Grille is an elegantly appointed 13,000-square-foot space comprised of rich grain leather and hand crafted woods imported from Australia. On the walls, you will find an incredible collection of Australian-inspired decor and Aboriginal artwork. Above the tiered main dining room is a hand-painted cathedral ceiling with three artisan-crafted eucalyptus leaf chandeliers. A huge mural of Australian landmark Ayers Rock transports bar guests to the middle of the Australian outback. Other views include the Intracoastal Waterway outside and an open air wood burning grill surrounded by spacious booths.

The casual elegance of the dining room flows into the Shark Pub, featuring live entertainment nightly, along with an amazing happy hour. The Shark Pub features a large oval-shaped mahogany bar along with cocktail tables, leather couches and relaxing armchairs for a casual but upscale experience. You can always catch your favorite sporting event at the Shark Pub on one of nine televisions located throughout the space.

A large canopy allows full use of a 62-seat patio in any weather, where guests may enjoy views of passing yachts and picturesque sunsets. A private dining room accommodating up to 45 people is also available.

A limited line of Greg Norman Collection items and accessories is available at the host stand at the restaurant.

Greg Norman's Australian Grille
On the waterfront at Barefoot Landing
North Myrtle Beach
Lunch: 11 a.m.-3 p.m.
Happy Hour (Shark Pub & Patio): 4 p.m.-7 p.m.
Dinner: Beginning at 4:30 p.m.


(Posted: 11/24/14)