Club Chin Chin, the Geelong outpost of the Lucas Restaurants institution, doesn’t open to the public until next month – but it already has a 5000-person waitlist. The yearlong pop-up is part of the new Joel Selwood Stand, built as part of a $142 million project to upgrade the Geelong Football Club’s home stadium.

The food offering at Club Chin Chin will be similar to the CBD original, with familiar plates like the restaurant’s signature kingfish sashimi on the menu.

Executive chef Benjamin Cooper has also worked on some Geelong-only dishes, including a salad with spiced tiger prawns, glass noodles, leaf celery and chilli-lime dressing; twice-cooked beef short rib with coconut salad and prik nam pla (a punchy dressing with fish sauce and chillies); and a spin on the half-time footy pie. New desserts include an ice-cream sundae, and a fried custard pie with star anise sugar and apple-and-cinnamon ice-cream.

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If you want to eat at Club Chin Chin on game days, you’ll need to purchase a dining and match pass via Geelong Football Club. It’s open Thursday to Sunday, with a set menu only on game days; when there’s no game on, you can book via the Club Chin Chin website for à la carte dining.

While the stadium outpost is temporary, Lucas told Broadsheet last month that if it all goes well, a permanent Geelong location could be on the cards.

Bookings for Club Chin Chin open to the general public from 12pm on Tuesday April 16. Members on the waitlist received a booking link via email on Monday April 15.