Clogs

About

A bustling, fun and vibrant restaurant. We strive to provide a fun, enjoyable and comfortable atmosphere whilst serving a range of mouth watering dishes

Story

For 43 years, the van Haandel family’s vibrant, late night restaurant and home delivery service have been responsible for shaping Bendigo’s social landscape.

Still owned and managed by the van Haandel family, Co-founder Martin van Haandel’s youngest son Michael is now at the Clogs’ helm after crafting his trade at the iconic Stokehouse Restaurant, Nobu London and as Restaurant Manager at Longrain Melbourne.

Whilst the Clogs hospitality recipe will never change, (the original pizza base recipe is still being used daily, and Grandma’s secret chocolate mousse is a menu staple) locals and visitors alike have been watching the intriguing transformation of the dining institution into a new phase of vibrancy.

Always one to stand out from the crowd, the exterior of the Clogs building in Pall Mall is now a bright shade of blue-green and pays respect to the architecture designed by William Vahland. Inside, Clogs has been re-energised by one of the country's most notable interior artists, Christo Gillard, with an artistic reflection to Bendigo's iconic landmark The Conservatory, located nearby.

Gillard and the van Haandel family’s vision remains true to the Clogs philosophy, ensuring everyone feels at home in the venue. Even Michael's son's (and third generation van Haandel) image has been captured within the walls.

Clogs Head Chef Brent Loam (formally Donovan’s and Cicciolina in St Kilda and Salt Yard Group (UK) head chef) delivers both approachable and innovative a la carte and is undoubtedly be some of the best food in the region. For Clogs' traditionalists, the 'Clogs Special', ‘Super Supreme’ and Bendigo’s first gourmet pizza range from past decades are still on the menu.

Clogs welcome the next generation of pizza, pasta, and late night enthusiasts to take their place at the bar, or simply pick up the phone for a delivery right to your door.