The 19th Hole at Bella Collina is a member exclusive restaurant, offering exquisite lunch and dinner menus. Our items cover a broad range of items in an atmosphere that is open and inviting. The menu includes favorites such as burgers, salads, pastas, prime steaks and fresh wild fish complemented by signature cocktails and fine wines for every palate.

Chef's Tip
Country Ham & Peas Shoyu Ramen
Through August 27th, 2017

A note from Chef: A good bowl of Ramen is all about two things: the noodles and the broth. For this authentic style Ramen dish, we rely on the rich complex flavors of white miso as the base. Just like Italian pasta, the texture of fresh noodles are best. The noodles for each bowl are cooked to order so you get that perfect chew.

Chef's Tip
Scallop & Snow Crab Bucatini
Through August 27th, 2017

A note from Chef: The sweet and mild flavor of these cold water delicacies are easy to overpower. To keep this weeks pasta in balance, I have created a garlic and Chardonnay white sauce using mascarpone instead of traditional methods. This light sauce paired with fresh summer vegetables make for a beautiful pasta dish, which is topped with Australian goat feta to bring acid and richness for a perfect finish.

Chef Joseph is our most recent addition to the culinary team. An already proven asset to Bella Collina, creating modern seasonal dishes & fresh approaches to the classics. Most of his inspiration is derived from the surrounding Florida landscape, from local farms, to the coasts and fishing ports. Chef Joseph has a passion for reflecting on his past experiences, living in Alabama, southern Mexico, and California all attribute to his creative process. Joseph spent the past six years with the Kessler collection’s flagship hotel The Grand Bohemian Orlando, where he progressed to the position of Sous Chef and developed his craft and personal style. He is constantly improving day to day operations at Bella Collina. Professional cooking classes, seasonal menu changes, specials, as well as elegant wine dinners showcase the talent he brings to our culinary team & the experience our members and guests enjoy. Joseph graduated from Le Cordon Bleu in 2009, and uses the classic European foundation acquired there, paired with modern techniques, as the foundation for his philosophy..

Restaurant Manager Johnny Sideri is a familiar face at the Club at Bella Collina, having served as one of the club’s longer-tenured employees. Originally from the Boston-area, Sideri started working for Bella Collina in late 2009 as a server. Soon after, the local East Ridge High School graduate earned a spot on the busy banquets and special events team.

After transitioning to the golf operations team for nearly three years, Sideri returned to the hospitality side of the club in 2013, when he was promoted to event manager and worked closely with director of catering Dana Acevedo on special member’s events, banquets and weddings. A year later, Sideri moved over to the 19th Hole as assistant restaurant manager, where his cheerful disposition has been a welcome sight ever since.

Sideri, whose parents have been longtime hospitality industry professionals in the Orlando area, assumed his current position in early 2016. Under his management, the 19th Hole has significantly grown its business and member activity through increased members-oriented themed dinners, regular member mingles and growing demand from golfers, spa guests and wedding parties.