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Brookies Gin Sunset Session
January 1 @ 6:30 pm - 8:30 pm
Friday 21 January
Ballina RSL Boardwalk Terrace
8.30pm event finish
No Refunds – No exchanges – 18+ Event
Ballina RSL Executive Chef Stephen Mills collaborates with our friends at Brookie’s Gin, to bring to you very our first sunset session. Enjoy a selection of sumptuous canapes and three delectable gin-based cocktails, to tunes selected by DJ Danny B on the beautiful Richmond River
- Gin & beetroot cured ocean trout, wafer cone dill leaf tuile, crème fraiche, munthari berries jam
- Wagyu rump beef tataki skewer, pink grapefruit, sweet soy, coriander
- Brioche slider, crumbed snapper, watercress, slow gin ginjam
- Bao bun, twice cooked pork belly, apple slaw, BBQ sauce
- Passion gin granita waffle cone, gin pearls
Sorry no alterations to the menu
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
DJ Danny B has been gracing the decks in Sydney and the east coast of Oz since 1999, with a seemingly endless catalogue of epic tunes and the ability to slip just the right track into any situation. His transitions are on point and has the ability to seamlessly mix even the most out-there playlists!
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.