HEAD chef of Tewantin-Noosa RSL Dwayne Purdie has created an extensive new menu aimed at offering restaurant quality meals at value prices with lots of choices perfect for the coming cooler days and nights. There are four new additions to the breads and light pizza menu including cheesy garlic bread; trio of dips with sourdough; Margherita pizza breadand spice pepperoni pizza bread which are all a great starter to share. A firm winter favourite, crumbed lambs brains returns to the entre menu. Also new to the entre menu is mushroom and bocconcini arancini balls, lemon pepper calamari and natural or Kilpatrick oysters.
On the salad menu is a new Moroccan salmon kale and quinoa salad which is a delicious combination of Moroccan-spiced salmon fillet served on a honey pumpkin, chick peas, olives, kale and quinoa salad tossed with rocket and lemon dressing and topped with tzatziki.
The roasted honey pumpkin, walnut and beetroot salad is another delicious winter salad that has made a debut on the new menu. With candied walnuts, goat cheese, sliced pear and a raspberry vinaigrette this salad is packed full of flavour and for extra decadence a steamed or crispy skinned Atlantic salmon fillet can also be added.
Seafood marinara, carbonara and vegie pasta have all been added to the pasta menu which can all be served with fettuccine, linguini, gnocchi or gluten-free pasta and come with two slices of fresh garlic bread. New main meals include the ultimate winter meal, steak and kidney pie with flaky pie top and creamy mash and vegetables. Other new main choices include veal parmigiana, seafood laksa and barraumundi with prawns. All the menu favourites still remain on offer such as stuffed chicken supreme, warm Thai beef salad, crumbed fish and chips and the range of CAAB grain-fed steaks. With daily specials providing even more choice you’ll be able to go back again and again and never get bored. Dwayne chooses to use the freshest local ingredients as well as Certified Australian Angus Beef (CAAB) providing premium flavour and tenderness to ensure that all the meals in the 270-seat restaurant meet the promise of fantastic value and quality. To add to the dining experience, the Tewantin-Noosa RSL also offers a wide range of free and low cost entertainment on Thursday, Friday and Saturday nights.
