Two more Melbourne Cup lunch options can be added to those mentioned in last week’s Echo.
Upstairs at Ballina RSL executive chef Blake Seymour has prepared a menu starting with sumac lavosh crisps, then Ballina prawns with chipotle aioli, avocado puree, baby cos, heirloom cherry tomatoes and caper parsley dressing. There is a choice of chicken or fish for main course followed by a blueberry frangipane tart with coconut parfait and macerated strawberries, and finishing with platters of local cheeses and accompaniments.
Selina Atkinson aka ‘Stylina’ will have the fashions of the Ballina field covered! $69.90 pp includes the four-course meal and an arrival drink.
Ballina RSL Bowling Club will have a two-course meal option available for $39.90.
The main meal choice is roasted chicken breast with sweet-potato mash, pesto-steamed greens and mushroom sauce or roasted chermoula lamb rump with cous cous salad and beetroot relish, and choice of two desserts.
Both venues have full bar and TAB facilities, and sweeps will be running.
Bookings are essential for either venue:
Ph 6686 2544 or online via www.ballinarsl.com.au.
For four decades The Echo has printed the stories some people loved, some people hated, and some pretended not to read. If you want us to keep telling the truth, the real truth, not the sugar-coated version. We’ll need your support to keep the presses rolling. 
