“…there is no greater exercise for the heart than reaching down and helping someone up.” Ron Workman, Currumbin RSL Chairman
There’s a lot to love about Currumbin RSL.
Founded in 1947, soon after World War II ended. Overlooking the creek, it faces north to the Gold Coast, a strong sign that after the war was over there was a peaceful place for diggers to meet and be supported, a commitment that war widows would be looked after.
Over time, the club has kept its original charter, providing veteran home and hospital visits and support, but its goals have extended to the support of local groups and charities, sustainability initiatives (for which they have received multiple awards) and entertainment, running fundraiser events and providing work experience programs for local teenagers through Ignite Education.
“Community, sustainability and a focus on customers are the club’s underlying precepts,” says Currumbin RSL CEO Anne Stovin.
Following those themes, Currumbin RSL recently unveiled the first stage of their new waterfront dining precinct; the amalgamation of three previous areas: the Grill, La Bocca and the cafe into a modern, open plan restaurant.
Featuring crazy paving, funky wallpaper and tiles as well as bi-fold doors opening out to Currumbin Creek, the new restaurant brings outdoors inside and creates a bright new vibe.
“The aim was to create a light and bright space which is welcoming to all while serving a wide variety of wholesome, delicious dishes,” says Ms Stovin.
It’s a change which will resonate with younger diners, matching the openness of the new casual atmosphere to the influx of young families to the club.
In tandem with the venue, a new menu has been launched and tastes just as good as the new space looks. Asian-inspired fare brings a zing of freshness, while local produce and artisanal products (showcased as local partners on the menu) place the cuisine in ‘eat local’ territory.
The menu also caters to family food lovers putting new twists on old favourites. A first for the coast, the venue has its own Chippery, an area where ‘fries lovers’ can load up their favourite potato fries or wedges, which come in two varieties: sweet potato and cassava.
For meat lovers, new menu items include sticky spicy barbeque chicken wings for those who like it hot and honey soy chicken wings for those who like a little less heat! If you’re a part of the Parmie Army there are five types of parmies to choose from.
Vegans rejoice! There are plenty of plant-based dishes to choose from: fried Mediterranean spiced cauliflower florets, vegan fries, vegan ‘chicken’ scallopini, a vegan burger, a nourish grazing bowl and a lip-smacking coconut chia pudding for dessert.
There are also plenty of gluten-friendly options, including pan-seared barramundi, cassava wedges and gluten friendly desserts. ‘Hyperlocal’, vegetarian and ‘quicker’ dishes are also featured.
Former Alleys Restaurant fans will also be pleased as the most popular Alleys dishes have been included in the new menu: mouth-watering Nolan’s Private Selection rump, twice cooked pork belly, tandoori chicken as well as house made sticky date pudding, white chocolate crème brûlée and drunken affogato.
Further renovations on the Café area and Main Bar will begin in this month, to be finished in time for ANZAC Day 2020.
With all day dining, enjoy lunch or a late afternoon drink before an early dinner with the picturesque view of rowers sculling by, the tranquil peace of water flowing, broken only by the chatter of birds at this brand new riverside dining venue.
165 Duringan Street, Currumbin Creek Road, Currumbin Ph:07 5534 7999
NOTE: Good Food Gold Coast was a guest of Currumbin RSL.