46 - Sunday, January 14, 1996 - North Shore News

TRAVEL

seattie sojourn makes for good weekend getaway

From page 45

even print the name of it, just in case someone gets confused and considers it a recommendation. Just keep away from Austrian food in that locale.

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© This visit we made a point of taking the Underground Tour. You're probably as confused as I was about Seattle’s buried remains and it would take more space than I have to explain properly.

Anyway, it gives you a chance to walk around the original downtown sidewalks that they covered with fill and built over. Reason? Thomas Crapper's mod- ern flush toilets kept flooding the place.

The tour is $4, departs from Doc Maynard’s bar in Pioneer Square and runs every hour or so, daytime, seven days a week.

It doesn't give you claustrophobia and doesn't smell bad. No visible rats or spiders. Good guides.

e Any of you remember the old “Blue Banjo’’ bar that used to be ‘jumping’? in the early "60s, especially after a University foot- ball game? I remembered it from one visit (1960!) and always wondered what happened to it. You guessed. It’s Doc Maynard’s.

eff antiques interest you, the Antique Mail neat door to Doc’s is worth a visit — 50 or more dealers and quite a sight. Especially good for those looking for china, linen and small knickknacks.

I managed to bore Brian for at least an hour, and if he hadn't been so antsy I'd probably still be there.

© We stayed at our favorite hotel — Inn At The Market — same ex- cellent staff, but two small disap- pointments. The free limo up- and-died — they're shopping for a replacement — and there was no basket of apples on the front desk.

2 complained! Was told that they were a_ seasonal touch, removed when the ghost-and- goblin stuff ended. I told them “To hell with the season — get the apples back.’ I'll be curious to see if they do. If you decide to try the hotel, it’s not cheap — $90 US plus parking.

There’s a toll-free number ~— 1-800-446-4484,

Discover Australian golf courses

From page 44

course expansion and said ‘‘after we cut that we’ll move the earth around, add a little seed and water — and she'll be right.””

The doorman at the Regent of Sydney might wear a top hat but up in Kable’s, the poshest place in town, the staff have all the charm of Crocodile Dundee on his best behavior. A city restaurant guide has just voted Kable’s Serge Dansereau chef of the year in ap- preciation of the French-Cana- dian’s inspired haute Australian cooking.

Linger in Sydney to play New South Wales, whose fifth hole is a cracker, rising over a hill to reveal a spectacular promentory with a wreck and pounding surf. Captain Cock filled his water casks just below the 18th tee.

But the best base might well be Melbourne, where you could choose city digs such as the Regent of Melbourne or the Hotel Como in South Yarra, nicely located in a faintly Bohemian locale.

It should be every golfer’s aim to play Royal Melbourne, one of the world’s great courses designed

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by Dr. Alister McKenzie, the former trench warfare expert and man behind Augusta National and Cypress Point. The club’s memorabilia includes a red suit of the type which used to be worn by members who could break 100.

A letter from your club is useful to get on here, either that or a helping hand from John Murphy, whose Koala Golf Days is in the business of arranging games for visitors (800-235-8222).

But most courses are very ac- cessible, such as Cape Schanck on a wild promontory down the southwest arm of the bay, and nearby Portsea, where $14 buys 18 holes of pleasure with elevated tees, drives over trees and gorges, plus mature fairways that don’t penalize a high handicapper.

Portsea is a gem, a little resort village on a glorious beach. Many Melbourne families have beach homes here, but there is a variety of accommodation from modest pensiones to the elegant Delgany Country House Hotel, whose Two Faces restaurant gave up a location in trendy Toorak for Portsea.

The game plan might be to rent a car in Melbourne and drive down here, combining golf with a beach

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vacation. Scattered along the shore are cafes selling delicious fish and chips, plus Australia’s very own BYOB restaurants, which allows you to choose your own wine at the cavernous boitle stores. | liked Long Flat Red, a longtime favorite on Quantas flights and now avail- able in B.C.

Summertime the action's at the Portsea Hotel, wheze the crowd is lively and the beer tasty and cool. Outside, a frenzy of scavenging seagulls signals that a table is free. The barmaid wipes up what the seagulls missed and says with a smile ‘‘she’ll be right.’’

Who needs two weeks? Try lunch and you'll know you're somewhere different.

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