Coast club undergoes creative menu transformation

Sophisticated food offerings combined with the desire to provide a variety of fresh local produce, has inspired a new level of dining at the contemporary Mosaic Kitchen+Bar, at Nambour RSL Club.

As winter approaches, Hinterland dining is refreshed with the release of a new menu, where irresistible tastes and flavours are combined to satisfy the palates of the most conservative diner. Multi award winning Executive Chef Matthew Smyth, has travelled across the world for his career and brings to life inspiring dishes like the pulled confit chicken, forest mushroom ragout and gruyere cheese with spinach and herb spätzle for main course.

A favourite is the panko crumbed pork belly chips as an entrée braised in Asian flavours, and served with shredded cabbage and Japanese BBQ sauce. The Vietnamese prawn and sweet potato fritters with Thai sweet chilli sauce or vine ripened tomato tart with bocconcini, capsicum, watercress and fig dressing on a puff pastry base are definitely on the must try list.

Lamb shanks are slow cooked to perfection and served with creamy mash, a rich vegetable and tomato sauce, green peas, including the option to add an extra lamb shank. There are some old favourites including a hearty range of options from the grill to satisfy the appetite, served with your choice of sides and accompanying choice of gravy or sauce. Daily specials and a la carte options will surprise and delight where presentation and plating excites your tastes buds.

To finish, enjoy one of the statement desserts like the rocky road ice cream cake with oreo, mixed berry and marshmallow sauce. If you prefer something a little more traditional try the rhubarb and strawberry crumble served with a spherical orb of warm vanilla custard.

Creating a new menu that works for the clubs members, guests and operationally is top priority for Executive Chef Matthew Smyth who spends every day discovering what they want.

“I talk daily with our regular members, guests and staff to find out what flavours and textures tempt them,” he said.

“Feedback on every dish I create is most important. My team work seamlessly to deliver a true appreciation for what our diners enjoy, that’s our focus.”

Served in a relaxed friendly environment, the menu has been created to season and incorporates locally sourced ingredients where possible. Matthew enjoys collaborating with the local suppliers exploring new ideas for menus, from gourmet sausages of a different kind to daily specials.  Local winter ingredients include chemical free culinary herbs, edible flowers, sprouts and micro-greens from Palmwoods; fresh seafood from Mooloolaba; gluten free bakery options from Noosa; plus local fruit and vegetable.

Try the new menu today.

Pulled confit chicken, forest mushroom ragout and gruyere cheese with spinach and herb spätzle