Greg Norman's Australian Grille
Contact
4930 Hwy 17 South
North Myrtle Beach, SC 29582
Phone: +1 843 361-0000 or N/A
Fax: N/A
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The great golfing champion from Down Under offers an innovative cuisine and a spectacular decor that makes you feel like you're in Sydney's finest harborside restaurant. Each wonderful dish is a symphony of flavors and a tribute to artistic presentation. Chef prepared entrees execute exotic Australian fare with a touch of finesse. Dinner includes fresh wood-grilled seafood, steaks, chicken, rack of lamb and much more combined with world class flavor, ambiance and presentation that will exceed all that you would expect in a great dining experience.
This is the most internationally hip, best-designed, and most prestigious restaurant in Myrtle Beach, with enough big-city inspiration to keep out-of-staters comfortable, and enough redneck references to keep locals from getting defensive. It was established in 1999 by one of the most visible pro golfers in the world, Australia-born Greg Norman, across a saltwater estuary from a Greg Norman-endorsed golf course. It occupies what looks like a mock-medieval watchtower on the Rhine, with a soaring, flatteringly lighted, woodsy-looking interior designed by Norman's wife. There's a cigar bar on the premises, a somewhat cumbersome emphasis on the establishment's self-image as a citadel of fine dining, an impressive wine list, and a two-fisted, somewhat macho emphasis on nouvelle Australian cuisine. Its menu promotes itself as "the Upper Crust of Down-Under Dining," although some of the more aggressively promoted items, including an imported Australian crawfish known as "Yabbies," are over-rated. Better choices include any of the succulent cuts of steak or game fish. Wood-grilled and rotisserie classics are favored, including Australian rib-eye steak or rack of lamb from Down Under. You can also opt for Australian lobster tails, poached in butter and served on whipped potatoes. The appetizers are some of the best in Myrtle Beach, including fried calamari tossed in a sweet-and-sour chile glaze, cilantro, and lemon juice and served with a light-red curry aioli.
