Australia’s clubs are increasingly serving better food, with Ballina’s RSL even offering a degustation menu.
The Ballina RSL Club’s new executive chef Blake Seymour is no stranger to our readers as he was the former sous chef at The Byron at Byron resort and spa. Since taking up the role at Ballina RSL, Blake has redesigned the breakfast, lunch and dinner menus. A sneak peek: the new menu items include a breakfast burrito, a 300g grass-fed ‘New England Trinity’ marbled scotch fillet and a prawn and crab linguini.
‘The Ballina RSL, and in fact clubs all over the state, have really stepped up their menus and have high-quality dishes available these days’, said Blake. ‘I have kept many of the club classic/locals’ favourites in my new menus but I have also added dishes with local, seasonal produce, plus a few of my signature dishes’, Blake added.
Ballina RSL now offers a degustation menu four times a year, and another new addition is the Blake’s Table menu, which is designed specifically for meetings or parties of 20 or more guests. It is a more relaxed, platter-style shared menu that varies with the seasons and uses locally sourced meats, seafood, vegetables, cheeses, berries and preserves.
Ballina RSL is located on the river in Ballina and is open seven days for breakfast, lunch and dinner.