In the game against Greenvale, Point Cook’s David Hicks was supremely in the zone.
Hicks may never have a game like it again in his Point Cook career.
The entree he served up was 70 with the bat on week one. The main course was 6-6 with the ball on the second day.
Throw in a double hat-trick (four wickets in four balls) for dessert and you’ve got a feast never to be forgotten.
The Warriors made the most of Hicks’ good work with a massive innings-and-58-run win at Greenvale Recreation Reserve in Victorian Turf Cricket Association west B1 on Saturday. Warriors captain Travis Bean said Hicks’ performance was a rare feat to witness.
“It’s the first double hat-trick I’ve seen in my career,” he said.
“The four wickets were a couple of lbws, a caught behind and a bowled, so really accurate stuff. Every time he ran in, you thought something was going to happen, and sure enough it did. He’s had an unbelievably good game.”
Hicks, 19, has a bright future as an all-rounder. He topped the Warriors’ batting averages last season, was club champion and is a home-grown talent. “He’s been at the club his whole life,” Bean said. “He’s a talented player.”
The Warriors have started the season with three victories.
They laid the foundations on day one by routing Greenvale for 70 in their first dig.
Troy Semmens (2-17 off 15 overs) and Jason Denton (4-16 off 14) worked tirelessly in the heat on the first day.
“They bowled really well last week in an opening partnership,” Bean said. “They had 15 maidens between them.”
The Warriors went to stumps on day one at 9-181, led by some quick run scoring from Hicks, Daryl Groves (32) and Bean (26).
The declaration came overnight, with a lead of 111 proving more than enough after Hicks was finished with the Greenvale batsmen.
It was a flawless performance from one of the flag fancies.
“Everything just clicked for us over two weeks,” Bean said.
“You couldn’t script what happened today; you wouldn’t dream about it.
“Since I’ve been at the club – a year and a half – it’s the most complete performance that we’ve had at Point Cook.”
