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Brookies Gin Dinner POSTPONED

Dinner & Tasting: 7.30pm
Tickets: $96

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Brookies Gin Dinner POSTPONED

September 1, 2021 @ 7:00 pm - 10:00 pm

Unfortunately Postponed Due To Covid Restrictions – New Date Will Be Announced

Brookie’s Gin Series: Event One: A History of Gin

with Brookie’s Gin ambassador & Executive Chef Stephen Mills

Doors: 7pm  Dinner & Tasting: 7.30pm

Tickets $96  18+


Ballina RSL Executive Chef Stephen Mills collaborates with our friends at Brookie’s Gin, to expertly curate an intimate evening of fine local food, paired with delectable gin based cocktails, in our seductive Craft Bar. The evening will be presided over by a Brookie’s Gin ambassador, who will take our guests on a journey of gin through the ages, showcasing some of the first cocktails ever created with gin.

Stephen Mills was inspired into food at an early age by his grandfather cooking on wood fired ovens, with a pot of some magical mystery stew always on the go and having home killed lamb, pork and chickens hanging in his chiller, curiosity soon took over. Stephen is currently the QLD/NSW Electrolux demonstration chef for all new cooking appliances and has performed cooking classes around Australia.
Highlights of his career include:
Executive Chef of Millbrook Resort, Queenstown NZ – multi outlet 5 star property with fine dining, café & brasserie, functions, bakery and a kitchen team of 25. Members & private residents catered for in large marquee functions for up to 800 people. Personal chef to Prince William during his stay in New Zealand
Sous Chef Longueville Manor, Michelin Star Hotel, Jersey, Channel Islands- Sous Chef to Michelin Star chef Andrew Baird creating exceptional hand-crafted menus for some of the UK’s most discerning clients.
Executive Chef at Hotel La Sauvigone, Chamonix, France – Exclusive boutique privately owned ski-resort hotel, catering to UK clients demanding great food with local ingredients.
Stephen’s vision is for Ballina RSL Club to be placed in the Top 10 Clubs in Australia- achieving this by surrounding himself with a team of chefs and apprentices who are also passionate about creating a memorable Boardwalk Dining experience, re-opening Spinnakers Restaurant, sensational weddings and corporate functions in the Gala Auditorium and working with in-house pastry chefs our Level One Café.

Cape Byron Distillery is perched in the heart of the Brook Family’s 96 acre Farm (Brookfarm) in the hinterland of Byron Bay. From the top of the farm, you can see the first light pass over the lighthouse. The distillery itself rests amongst the macadamia orchard & rainforest that the Brook’s have regenerated. The distillery was purpose-built on one of the only bare plots of land remaining. Inside you will find our custom-made copper pot still (named George), next to our cellar door bar made from locally sourced Norfolk pine and recycled materials.
Sustainable Distillery of the Year – Icons of Gin Awards – London 2020



On arrival
Tempura oyster, finger lime, smoked tobasco cream, shard
Brookie’s G&T w/ aniseed myrtle & fingerlime

1st Course
Carpaccio of Jack’s Creek eye fillet tenderloin, yuzu Asian slaw, fried capers, Pecorino
French 75 w/ Byron Dry gin

2nd Course
Juniper berry & salt cured duck confit, rehydrated gin infused apricot, jus lie, blackberry gel
Gimlet w/ Shirl the Pearl

3rd Course
Pink gin & bitters marscapone cheesecake sabayon, rosemary oat crumble, choc dipped freeze dried pineapple
Pink Gin Cocktail w/Slow gin



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