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Myrtle Beach restaurants and Myrtle Beach dining information

Myrtle Beach restaurantsIt's hard to pick the best restaurants in Myrtle Beach because there are so many! From N. Myrtle to Murrells Inlet you'll find Myrtle Beach seafood to be the best in the world. Italian, Asian, you name and there's a Myrtle Beach restaurant that specializes in it. For a complete listing on all Myrtle Beach restaurants and more info on the entire Myrtle Beach dining scene use our search engine above.

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Myrtle Beach Restaurants Feature

---------------------------------------------------------------------------------------------------Greg Norman's Australian Grille logo

Myrtle Beach diningFor a genuine taste of the Australian Outback, step into Greg Norman’s Australian Grille. With more than 10,000square feet of space, this is one of the most beautiful restaurants in town.

Feast your eyes on the captivating décor, including the hand-painted ceiling in the dining room, the rich grain leathers and hand-crafted woods from Australia. The full-length mural of waterfalls in the Shark Pub is an exquisite illustration of the Australian Outback. Next, feast on a fusion of cultures, flavors, and textures that make the food both exotic and comforting. An exciting new menu, certain to please, was recently launched.

Currently in progress is the Winter Wine Series, offered September through May, featuring monthly wine dinners. Call the restaurant for details, as reservations are in demand. The intimate private dining room is an ideal option for holiday parties or private lunch or dinner functions. It is also a preferred location for many ladies’ golf group luncheons. Greg Norman’s is accepting holiday bookings for Thanksgiving and Christmas; call for further details.

managementSeafood Spring Rolls Ingredients:
(Appetizer, makes 8 rolls)1 8-ounce fresh grouper filet1/2 pound fresh sea scallops2 tablespoo grouper in meat grinder or food processor; grind until smooth. Removns heavy cream1 cup minced lobster knuckle and claw meat1 cup minced lobster slipper meat (a slipper is a type of small lobster)1/4 cup fresh or frozen sweet peas1 tablespoon minced ginger1 tablespoon minced shallot1 tablespoon kecap manis (Asian soy syrup)1 package spring roll or eggroll skins Preparation: Placee grouper to mixing bowl. Place scallops and heavy cream in food processor; grind until smooth and add to grouper. Add remaining ingredients except for skins to bowl and mix well. Divide mixture between the spring roll or egg roll skins (you can put the mixture in a pastry bag and pipe it on) and roll; seal edges of rolls with a “glue” made of cornstarch and water. Deep-fry rolls at 350 degrees for about 5 minutes, or until rolls are golden brown and float to the surface. Drain on paper towels. Cut on bias and serve with shredded Asian slaw and sweet and sour dipping sauce. Pictured are: Director of Operations Peter Dombrowski (right) and Executive Chef James T. Hansen

Address & Phone
4930 U.S. 17 S., in Barefoot Landing N. Myrtle Beach, S.C. 29582 843/361-0000 www.shark.com/australiangrille

Hours:
11 a.m. to 3 p.m. Mon thru Sat; dinner starts at 4:30 p.m. daily

Accepts:
AE
V
MC
DIS

Extras:
Full bar, wine list featuring Greg Norman Estates wines, seasonal wine dinners, live entertainment, outdoor dining, water view, private room, romantic, smoking allowed in Shark Pub or patio

RESERVATIONS: Accepted/Recommended