Canterbury Bakehouse opening this month

Posted on Friday, 19 August 2016
The countdown is on for the launch of the brand new Canterbury Bakehouse Café in September. After two years of construction, the first phase of Canterbury’s $120 million redevelopment is about to bear fruit with the opening of the new 330 seat café later this month.
The café will be divided into three different sections – the internal café area enclosed by floor to ceiling windows that will allow lots of natural light to filter in, the external al fresco café area shaded by a giant mushroom-like feature umbrella with views of the beautiful volcano water feature, and the café lounge area with plenty of comfortable tables and chairs for patrons to relax and unwind.
The Bakehouse’s décor is in line with something patrons might find in a trendy inner-city café but with the convenience of Canterbury’s plentiful car park, free Wi-Fi, C-Life gym and other entertainment amenities.
“Canterbury is extremely excited about this new venture – it came about partly from feedback from Members who said they would love more lounge areas, and also to allow the Club to offer another type of dining for our Members and guests. Our redevelopment will strengthen Canterbury as one of Sydney’s iconic destinations and we look forward to welcoming everyone once the Bakehouse has opened,” said Dave Brace, CEO of Canterbury.

Construction is also focusing on finishing the extension attached to the west side of the Club and the underground car park. The 15-meter excavation has concluded and workers are now building the 450 space underground car park.

The new car park will have a parking guidance system which uses a combination of signs and bay indicators so it will be easy for Members and guests to find parking, especially during peak periods. Not only that, patrons will have complete undercover access to the main entrance of the Club via a glass-enclosed lift that will surface near the volcano water feature.

You can keep up-to-date with all the latest development news by following our website, Facebook and Twitter pages. Regular updates will also be available in every Journal.