Australian golf legend and world golf hall of famer Greg Norman’s North Myrtle Beach restaurant serves execute exotic Australian dishes including fresh wood-grilled seafood, steaks, chicken along with an extensive wine list that’s received the Award of Excellence from Wine Spectator magazine every year for over a decade.
Imported Australian motif and Aboriginal artwork beautify the ambience. Sweeping views of the Intracoastal Waterway from every story of the restaurant. Patrons enjoy the fare while relaxing in leather booths and free-standing tables inside, and under a 130-foot canopy on the Waterway outside.
The grand oval-shaped mahogany bar, leather couches, and relaxing armchairs at the Shark Pub are an excellent place to enjoy happy hour before dinner. Arrive by boat from your North Myrtle Beach real estate with plenty of dock space available adjacent to the restaurant deck.
Greg Norman’s Australian Grille to share with you the fusion of the culturally dynamic Australian cultures with flavors, and textures that make this food both exotic yet familiar. Start off with braised mushrooms with a Gouda cheese sauce, served with garlic toast. For your main course, try the seared duck breast sliced over sautéed spinach, served with a bourbon sweet mash and finished with a blueberry-balsamic reduction; the seared jumbo diver scallops with jalapeno-infused risotto over a mango chutney, topped with grilled pineapple salsa and drizzled with a blueberry-balsamic reduction; or the char-broiled Brisbane-seasoned filet mignon topped with boursin cheese and smothered with grilled portabella and caramelized onions, finished with a sweetened bourbon demi. Greg Norman’s wood-grilled steaks are 100% premium black angus beef, aged a minimum of 28 days.
For dessert, save room for the Australian banana xangos, a banana cheesecake-filled flaky pastry tortilla, baked golden brown and served à la mode with chocolate and caramel sauces; the mini chocolate soufflé; or chef’s daily selection of homemade bread pudding.
North Myrtle Beach, SC 29582
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