The brilliant side hustle of Geelong’s Workers Club, Workers Barbecue, has found a new home at Queens Park Golf Course.
It was a sad day when Geelong’s Workers Club announced they were closing the doors to their Little Malop Street venue earlier this year.
The key takeaways
- Workers Barbecue has opened as a cafe and bar in Highton
- The venue will also open for dinners in the not to distant future
- You can find them at the Queens Park Golf Course
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Since replacing the old Kitty O’Shea’s on Little Malop Steet back in 2015, The Workers Club quickly become one of Geelong’s most iconic live music venues, attracting some of Australia’s most renowned musicians and performers over the years.
Just as quickly, they also earned themselves a solid reputation as the home of smoked meats, with a menu featuring the likes of mouth-watering ribs, beef brisket, chicken dippers, and macaroni balls, providing locals and gig-goers alike a seriously delicious feed any night of the week.
Last year, however, everything changed.
With coronavirus derailing the live music and touring industry and live music being their major source of income for the entirety of last year, Workers Geelong were forced to adapt to the climate, and found a creative way to survive – and even thrive – during the coronavirus pandemic with their hustle, Workers Barbecue.
This venture was an extension of their already established operations as a smokehouse. Workers Barbecue kept their virtual doors open through contactless pickup and delivery, allowing loyal customers to tuck into the charred, succulent and profoundly flavoursome barbecue meats from the comfort of their own homes seven days a week.
And while the venue closed its doors earlier this year, Worker’s Club owner Steven Nichols has been busy behind the scenes securing a brand-new location for the future of Workers Barbecue.
Taking over the café, diner and bar space at Queens Park Golf Course, Workers Barbecue has been given a new lease on life, opening up to the public earlier this week.
“It is with great pleasure that we can announce that we have a new home… we have officially taken over the Cafe/Diner/Bar at Queens Park Golf Course,” Nichols revealed via social media.
“It’s been our deliveries base for a little while now and is such a great space with huge potential, awesome beer garden and is a hub for sport and recreation down on the Barwon River.
“Our plan is to take it slow, given the current climate, because we wanna get it right!”
To begin with, Workers will operate as a café and bar by day featuring coffee from the legends at Go Naked Coffee, Worker’s bagels and pies, and craft beers. By night, they’ll continue to offer the takeaway and delivery service of barbecue and burgers we’ve come to know and love over the past year, with the added benefit of customers being able to pick up from the new location.
From beef brisket, pulled pork, and buffalo wings, you’ll be amazed by the selection of American barbecue packs which come complete with slaw, potato salad and bourbon BBQ Sauce. These are served cold for you to reheat when you please, requiring minimal effort. If you’re more of a burger type of person, Workers are slinging juicy, stacked creations and satisfying our hunger cravings and undying affection for meat in a bun. There’s the Philly cheese beef burger, the beef and bacon burger, a southern fried chicken burger, and a pulled pork burger, amongst others. Our pick though is the Mac N Cheese burger, completed with more cheese, slaw and chipotle mayo, and they’re fully-loaded fries or tater tots, the cheesy mac bites, juicy boneless chicken or give the twinkie a go.
Alongside the news of the new space, Nichols also announced they are preparing for a return to dine-in for the evenings, which will come complete with Workers Themed Trivia, functions, and events.
Keep your eyes on their socials for when bookings for dinner open, and until then pop on down and give the Workers Crew a solid welcoming to Highton.
You can find Workers Barbecue at 150 Queens Park Road, Highton. Visit the website here to order.
