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Jack’s Creek & D’Arenberg Wine Dinner POSTPONED

POSTPONED
Doors: 7pm
Dinner: 7.30pm
Tickets: $121

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Jack’s Creek & D’Arenberg Wine Dinner POSTPONED

September 15 @ 7:30 pm - 9:30 pm

Doors: 7pm  Dinner: 7.30pm

Tickets $121  18+

 

Ballina RSL Executive Chef Stephen Mills brings to you an evening of culinary delight, featuring a sumptuous menu of award winning Jack’s Creek beef, paired with iconic & organic wines from dÁrenberg.

 

MENU

 

On arrival
d’Arenberg ‘Broken Fishplate’ Sauvignon Blanc, Adelaide Hills, SA
1st Course
Wagyu & Black Angus cross sirloin, 400-day grain fed, bone marrow, foie gras lobe, brioche crumble, port wine jus
d’Arenberg ‘The Money Spider’ Roussanne, McLaren Vale, SA (Organic)
2nd Course
Wagyu rump marble score 8-9, 500-day grain fed, truffle butter, fondant potato, Caesar salad
d’Arenberg ‘The Innocent Weed’ Grenache, Mourvedre, Shiraz, McLaren Vale, SA (Organic)
3rd Course
Black Angus 200-day grain fed eye fillet, beef rib hash, king brown mushroom and King Island blue cheese duxelle, butter puff pastry, mustard cream
d’Arenberg ‘The Love Grass’ Shiraz, McLaren Vale, SA (Org)
4th Course
Beef tallow chocolate tortes, Bourbon salted caramel sauce, basil ice cream, sugar cage
Austin’s Late Harvest Riesling, Moorabool Valley, Geelong, Vic

 

Jack’s Creek is at the forefront of Australian premium beef production, proudly holding the current title of ‘World’s Best Steak Producer’ for two consecutive years, as well as ‘World’s Best Fillet Steak’ 2017. The company now processes and markets grain-fed Wagyu and Black Angus products and proudly exports to over 20 destinations worldwide.

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.

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