A Taste of What’s to Come
By Bree Pagliuso|
When Executive Chef Andreas Gober talks about creating the very first menus for Nyaal Banyul Geelong Convention and Event Centre, his whole face brightens. “You pour so much into it,” he says. “The ideas, the sourcing, the testing… and then suddenly it comes to life.”
Our First Menus
It’s been months of planning, tasting and talking with local producers, and now the results are ready to be shared.
The menus, launching ahead of Nyaal Banyul’s opening in July 2026, are shaped by the same philosophy that defines our venue: connection, discovery and a deep love for the region.
“We spoke to the artisans of Geelong and The Bellarine and tried to capture their passion on the plate,” Andreas says. “It’s not just about ingredients, it’s about the stories behind them.”
Led by the Region
For him, Geelong feels like “relaxed excitement and anticipation.” It’s that feeling — calm but full of energy, that he’s translated into the food offering. There’s an invitation to explore, whether that means tasting local native herbs like Geraldton wax or lemon myrtle for the first time or rediscovering something familiar in a new way.
“I want people to be curious,” he says. “To try things they haven’t tried before.”
Storytelling drives his process. “You start with a beautiful ingredient, and everything else falls into place,” Andreas explains. “You pair it with things that grow just metres away, it all comes down to letting the ingredients tell their stories.”
From the Sea, From the Land
One dish, though, feels especially close to home. “The duck with coastal saltbush,” he says. “It’s earthy and a little salty, just like the view from the Darrwal Room, where you can feel Country in the hills and the coastline at the same time.”
Seafood, too, plays a big part. “Any seafood says Geelong to me,” he adds. “It’s fresh, it’s vibrant, it’s who we are,” and that’s clear in the local catch, Bellarine Smokehouse fish, Bass Strait scallops and Portarlington mussels and oysters showcased across the menu.
That same energy flows through our lunch selections; our conference is a menu designed around focus and generosity. “I imagine what it would be like for our guests to come over for a meal and treat them like family,” Andreas says. “That’s where the generosity comes from.”
A Sense of Play
There’s also a touch of theatre, live ceviche stations, loaded croissants and even cotton candy moments. “I love seeing chefs in front of guests,” Andreas says. “It shows our craft and passion, and we get to see their reaction right there.”
And then there’s the cocktail menu...
Playful, unexpected and a little mischievous. “The caviar pairing will be cool,” he grins, “but I’m also looking forward to the boozy ice cream and cotton candy. Those might raise an eyebrow or two.”
What Andreas hopes guests will take away is simple. “I hope they feel connected to our region, to the people, to the moment,” he says. “If they leave having discovered something new or tasted something that reminds them of this place, that’s everything.”
As we prepare to open our doors next July, Andreas’ words set the tone for what’s ahead: an invitation to taste Geelong and The Bellarine in new, exciting ways.
Explore our menus and discover our food philosophy that brings our region to the table.