By Hollie Harris
HEAD back to the Tewantin Noosa RSL for all of your family’s dining favourites with a few special additions to this year’s spring menu.
Chef Dwayne Purdie and sous chef Anil Kharinta have been working hard to create some new flavours for the menu and have welcomed back an old favourite.
Anil said that diners have been asking for months to see a return of the steak and kidney pie to the menu and so they have brought it back by popular demand.
Why not be adventurous and try the golden crumbed lambs brains served with grilled bacon, mash potato, beans and gravy, or the Aussie kangaroo tenders, Haloumi stack.
The bistro is open seven days and nights a week with a comprehensive menu and daily specials, and the spring menu is now available for lunch from 11.30am to 2pm or the dinner from 5.30pm.
If you fancy a coffee instead, the cafe offers an intimate setting with comfortable club chairs and booth seating where you can relax and enjoy reading the local newspapers and magazines.
The Tewantin Noosa RSL offers a free courtesy bus which makes dining out at the club a breeze – just phone 5447 1766 to book.
