Spikes Bistro sits inside Blackheath Golf and Community Club on Brightlands Avenue, with views across one of the more attractive courses in the upper Blue Mountains. You look out over fairways, pines, and rhododendrons rather than a main street or highway. The setting suits visitors who want a relaxed meal close to town, with a quieter atmosphere than the highway strip in Katoomba or Leura.
Dining structure and opening pattern
Spikes focuses on straightforward bistro food built around breakfast, lunch, and a short dinner window on selected days. Service usually runs from Wednesday to Sunday, with breakfast from 10am and lunch on most of those days and dinner on the busier nights. This pattern fits the local market, where weekends, golf days, and school holidays drive most of the demand.
Menu style and core dishes
The menu mixes Australian pub and club staples with a small set of Asian influenced dishes. You see items such as Thai green curry with prawns, Sri Lankan style devilled chicken stir fry, and a crispy roast pork banh mi alongside burgers and steaks. Bar snacks include wedges, fried options, and share plates that work well if you prefer a drink and something to graze on after golf or bushwalking.
Breakfast has a familiar structure. Think granola bowls with yoghurt and seasonal fruit, eggs in several formats, and toast based plates that suit early tee times and hikers heading for Govetts Leap or the Grand Canyon track. Pricing sits in the mid range for the upper Mountains, with granola around the twenty dollar mark and mains aligned with other club bistros across the region.
Fish & Chips
Themed nights and special events
Spikes uses themed dinners to keep interest up across the cooler months and shoulder seasons. Regular Sunday roasts feature lamb with potatoes and vegetables, pitched at visitors who want a simple, generous plate after a day out. End of month dinners explore regional cuisines, including Malaysia and other Asian influences, using the existing strengths of the kitchen.
The team also runs one off events such as Christmas in July and New Year’s Eve buffet nights, which appeal to locals and visiting families who prefer a structured, bookable option. If your work involves planning Blue Mountains itineraries, these nights give you fixed dates and clear value propositions to include in packages and group programs.
Caesar Salad
Dietary needs and flexibility
The bistro offers options for dairy free, gluten free, vegan, and vegetarian diners, which helps when you plan for mixed groups. Some of the Asian dishes and salads lend themselves to adjustments, so you can usually keep everyone at the table covered without needing a separate venue.
Position in the Blackheath scene
Spikes sits in a different niche to Blackheath’s highway cafes and the village deli and bakery cluster. You come here for space, parking, and outlook, rather than streetscape watching and retail browsing in the same block. That makes the bistro useful for groups, families with children, and any visitor who wants an easy access lunch stop with minimal friction.
Spikes pairs well with half-day golf, short walks from the nearby lookouts, or a circuit that links Blackheath village, Govetts Leap, and the Rhododendron Gardens. The venue also suits midweek conferences and small events where you want a single site for both activities and meals.
Practical tips for visitors
If you plan to feature Spikes Bistro in your content or itineraries, keep these points in mind.
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Check current opening hours and menus, as service times vary by day and season.
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Highlight the outlook over the course for readers who value a quieter, green setting.
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Emphasise easy parking and level access for older visitors and families.
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Pair the bistro with nearby walks or lookouts to strengthen the overall Blackheath story.
Essentials
Location: Inside Blackheath Golf & Community Club, Brightlands Avenue, Blackheath, NSW 2785.
Style: Casual bistro dining with pub and Asian influenced dishes.
Service pattern: Breakfast, lunch, and selected dinners, Wednesday to Sunday.
Typical features: Themed nights, Sunday roasts, dietary friendly options, and golf course views.
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Chef Chathun (right) and Chef Amila
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