A weekend away at RACV Torquay Resort

With the picturesque backdrop of an expansive golf course and Torquay and Jan Juc beaches, RACV Torquay Resort is a tranquil location for a luxurious escape – and all within easy reach of Melbourne. The Gastrology team were therefore understandably excited when offered the opportunity to head down to the RACV Torquay Resort for some serious R&R.

RACV Torquay caters for all wants and desires, boasting direct beach access and a range of facilities including a day spa, indoor pool, and restaurants and bars (ranging from family friendly to more upmarket). Golfers are also extremely well catered for with a challenging 18-hole traditional links-style golf course. 

Premium Ocean View Rooms

We were delighted to be put up in a plush Premium Ocean View Room with simply stunning views over the golf course through to Torquay beach. 

The stresses of the city immediately evaporated as we gazed out from the huge windows. 

The room was modern, stylish and featured numerous luxurious touches such as the floor to ceiling stone bathrooms (complete with premium L’Occitane amenities) as well as a Nespresso machine, wonderfully comfortable king size bed, pillow menu and, of course, all of the other features you would expect from a resort of this calibre. 

The room was also incredibly quiet, preserving the sense of serenity.

Dining @ RACV Torquay Resort

After sitting down with Executive Chef Michael Bannerman and Food and Beverage Manager Andre Smaniotto, it is clear that there is a strong drive and focus at RACV Club Torquay to provide top quality, flexible dining experiences using locally sourced produce and beverages. 

Number One Restaurant and wine bar

During our stay we had the pleasure of enjoying delicious, locally sourced produce and excellent wines whilst taking in the stunning views from the fabulous Number One Restaurant and wine bar. 

Located on the second floor of the RACV Torquay Resort, Number One Restaurant and Wine Bar offers delicious modern Australian cuisine in a relaxed space of cavernous proportions. 

With executive chef Michael Bannerman the helm (previously head chef at Bacash, Crown Casino’s Number 8 and Philippe Mouchel’s right-hand man at Melbourne’s PM24) the kitchen serves up simple, elegant dishes which showcase seasonal, local ingredients. 

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Breakfast at RACV Torquay Resort is served at Number One Restaurant.

Breakfast is a decadent affair with a full buffet on offer and waffles, pancakes, omelettes, poached eggs, fried eggs and all others items cooked by the chefs in the open kitchen. Alternatively, if you want a really lazy start to the day then it is hard to resist having breakfast served in the luxury of your room...

We opted for a wonderful spread of eggs, bacon, tomatoes and sausages as well as muesli, toast, pastries, coffees, juices and yoghurt – all delivered to our room as the morning sun rose across the landscaped vistas outside of our windows.

White’s Paddock Bistro & Bar 

For a more casual, fun and quick dining experience, White’s Paddock Bistro & Bar is a great place to meet up with friends after a massage or a round of golf. 

The bistro menu has a broadly Mediterranean theme, featuring breads, appetizers, salads, pasta, items from the grill and a special mussels menu.

One Spa

From the moment you enter One Spa, time stops and you are transported to another world. Serene and indulgent, One Spa offers a large range of beauty and relaxation treatments so that you can get the pampering you truly deserve. 

We opted for an indulgent package which included a Geisha Tub Soak, Anti - Stress Full Body Massage, sparkling wine and chocolate covered strawberries and access to the Hammam Bathing facilities which include a steam room and thermal stone room, flotation pool, spa pool and experiential showers. 

The skilled therapists displayed the utmost professionalism and made our experience a memorable one. Following our rejuvenating treatments and with a newfound air of tranquillity, we wandered into the One Spa lounge to sip on sparkling wine, herbal tea and eat some seriously succulent chocolate coated strawberries – it does not get much better than that. 

Without exception, staff at RACV Torquay Resort were professional, friendly and always worked hard to ensure our stay was as enjoyable as possible. From the excellent food, fine wines and indulgent spa treatments, we enjoyed our weekend away at RACV Torquay immensely and simply cannot wait to return.

Location: Racv Torquay Resort, 1 Great Ocean Road, Torquay
Phone: 03 5261 1600
Link: RACV Torquay Resort



Gastrology bloggers wined, dined and reclined courtesy of RACV Torquay.

Number One Restaurant and Wine Bar

Located on the second floor of the RACV Torquay Resort, Number One Restaurant and Wine Bar offers delicious modern Australian cuisine in a relaxed space of cavernous proportions.

With executive chef Michael Bannerman the helm (previously head chef at Bacash, Crown Casino’s Number 8 and Philippe Mouchel’s right-hand man at Melbourne’s PM24) the kitchen serves up simple, elegant dishes which showcase seasonal, local ingredients. 

From left: Executive Chef Michael Bannerman and Food and Beverage Manager Andre Smaniotto

Originally from Tasmania, Michael has also worked with British chefs Rowley Leigh at Launceston Place and Phil Vickery and Richard Guest at the Castle Hotel in Somerset and gained experience at exclusive private clubs in London. This broad experience is evident in the dishes that flow from the kitchen. 

The expansive dining area is lined on one side with floor to ceiling windows showcasing the picturesque view over the manicured golf course out to Bass Strait. On the other side of the dining room sits the open kitchen, allowing you to observe the kitchen team at work. The relaxed ambience is underscored by generous spacing between tables. 

Clear thought has gone into the wine offering (courtesy of food and beverage manager Andre Smaniotto), making it comprehensive but manageable and with the bulk of the wines on offer over delivering in their price bracket. The emphasis on local produce also extends to the wine list, which incorporates a high proportion of local wines. 

We were lucky enough to dine at Number One two nights in a row to really get a real feel for the culinary offering.  

Left: Crab tortellini with tomato consommé and gazpacho foam 

Right: Risotto of creamed fennel with house cured Petuna ocean trout 

Left: Kennedy Creek beef carpaccio with celeriac remoulade,rocket leaves and herb grissini

Right: Beef cheek ragu parpadelle

Warm confit duck salad with Meredith goats cheese, beetroot, watercress and hazelnuts

More accurately described as duck with salad rather than a duck salad, the warm confit duck salad entrée was cleverly constructed and executed perfectly. The well seasoned, tender duck paired beautifully with the creamy goats cheese and the beetroot and watercress provided freshness. The addition of hazelnuts was a masterstroke and elevated this dish immensely. 

O’Connor grass fed 500gr rib eye

This dish showed the kitchen team's mastery over simplicity. The wonderfully earthy, tender grass fed rib eye was perfectly char grilled and caramelised on the exterior, and the accompanying red wine jus was rich and concentrated – a sublime steak. 

We ordered a side dish of macaroni cheese with the steak. Again, this seemingly simple dish was executed perfectly and was one of the best macaroni cheeses we have ever tasted. With a crisp top and clearly made with high quality, full flavoured cheeses this side was elevated far above its humble origins. 

Roasted Moreton Bay bugs with confit garlic and lemon beurre blanc

The Moreton Bay bugs were stunning and cooked to perfection. The lemon beurre blanc with confit garlic accompanied the sweet Moreton Bay bugs perfectly resulting in a dish that was flavoursome, rich and complex.

Half roast Bannockburn chicken with asparagus, broad beans, fresh tarragon and wild mushroom oil

This dish did justice to the naturally flavoursome Bannockburn chicken which was moist and silky. The freshness of the asparagus, broad beans, tarragon paired well and the aromatic mushroom oil and richly flavoured jus tied the dish together.

Free-range Del Rios lamb with butternut pumpkin, shallot and oregano leaves

Featuring a selection of different cuts of lamb, each beautifully pink on the inside, this dish exhibited nuance and textural diversity. The accompanying butternut pumpkin was tender and moreish - an excellent dish.

Pineapple and coconut bombe Alaska with mango salad

Left: Rhubarb ice cream wrapped in vanilla sponge with limoncello jelly

Right: Sour cherry tart with blood orange sorbet

White chocolate and cardamom mousse with milk chocolate and Turkish delight ice cream

Pleasing to both the eyes and palate, this dessert of white chocolate and cardamom mousse with milk chocolate and Turkish delight ice cream was simply outstanding. The mellow, milkiness of the white chocolate paired exceptionally well with the subtle infusion of cardamom. Eaten together with the Turkish delight ice-cream, this dessert was the most balanced of flavour explosions. 

Combining simple, excellently executed and flavoursome food with warm, knowledgeable service and a well judged wine list, Number One provides a superb dining experience. Number One is a compelling proposition which showcases a wide variety of elegant, seasonal dishes prepared with skill and restraint. And it just so happens to be located in a resort if you fancy staying the night – read more about the RACV Torquay Resort here.



Location: Racv Torquay Resort (2nd Floor) 1 Great Ocean Road, Torquay

Phone: 03 5261 1600

Link: RACV Torquay Resort

Cuisine: Steakhouse, Modern Australian

Gastrology bloggers dined courtesy of RACV Torquay.