Ballina RSL is proud of its popularity as the place to dine in Ballina.
Last week the kitchen released its new menu with specialty dishes including Sticky Sichuan Pepper and Black Bean Pork Belly, Slow-cooked Beef Ribs, Sri Lankan Duck Curry, Japanese Chicken Salad, and Chicken, Leek and Mushroom Pie, and there is still a wide variety of club classics on the menu.
Award-winning executive chef Blake Seymour has made an impression with locals and visitors since joining the club just more than a year ago. ‘I have great local produce available to me, so it is a joy to create a new menu a few times a year,’ said Blake. ‘My latest menu has some comfort dishes but also features some internationally inspired flavour plates.’
The Ballina RSL is open for breakfast, lunch and dinner seven days a week in a family-friendly environment with uninterrupted views of the Richmond River. www.ballinarsl.com.au