Springwood Country Club has received a $10,000 grant to replace its sewerage system.
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The funding was provided through the NSW government's Community Building Partnership program, and the balance - expected to be $10-20,000 will be stumped up by the club.
"We are currently seeking quotes and working out the best solution for the club that will last for the next 50 years," said the club's general manager Claire Murray-Fulton
"We took the decision to form a dedicated Grants Committee about a year ago, and we are now seeing the results."
The club has also been successful in getting a grant to install a defibrillator, which will be in place at the club in the next few weeks.
They had sought a $200,000 loan from Blue Mountains Council for a new roof, but then opted to apply for grants for the repairs instead.
Ms Murray-Fulton said they were still actively seeking separate grants to replace the roof and install solar panels.
Meanwhile, the club has a new chef taking charge of the brasserie from late January, after the previous caterers left just before Christmas.
Phil Scott has a brasserie at St Mary's RSL and worked at Mulgoa Valley Receptions. He hails from Yorkshire, England, and started his kitchen debut at the Wentbridge House Hotel, in the UK. He went on to work in hotels throughout England and before moving to Canada to become the chef garde manger for Royal Meridian King Edward Hotel in Toronto. In 1995, he opened his own restaurant, Yoyo's, in Toronto.
"The club is so lucky to have landed Phil, as he has made his mark with his light, modern style which shines in his repertoire of classic new innovations, and the menu he has created reflects his experience. Phil's motto is 'Great food should be simple with a memorable experience'," Ms Murray-Fulton said.
