NEW EXECUTIVE CHEF - ANDREW PRASAD

Club Burwood RSL’s new Executive Chef, Andrew Prasad has over 24 years’ experience working alongside and learning from some of Australia’s top chefs and kitchens. Andrew’s impressive resume includes the Opera House’s Bennelong Restaurant in the late 90’s (2 hat), Sous Chef at Aqua Luna, under Chef Darren Simpson (1 hat) and Sous Chef at iconic Italian fine diner, Lucio’s (2 hat). He was until recently Executive Chef at the Cruising Yacht Club of Australia.

In 2016, Andrew was nominated as a finalist for Chef of the Year AHA Awards which he described as a great achievement considering the number of talented Chefs in Sydney.

Andrew is an Inner West local, having grown up in Haberfield. He cites both his heritage and neighbourhood as inspiration for his passion in cooking. Andrew’s style is driven by seasonal local produce, drawing from both land and sea. He relies on quality in produce and simplicity of preparation to deliver exceptional dishes.

NEW BRASSERIE MENU

Take a look at Club Burwood RSL's Brasserie menu
View menu

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Club Burwood RSL's Brasserie offers fresh, cooked to order meals in a true classic brasserie style. 

The Brasserie menu provides an assortment of delicious options to satisfy a broad range of tastes. The Brasserie offers a large selection of quality meals that keeps in line with value for money and bargain prices the Club has always offered it's customers.

•  Reservations taken for groups of 10 or more.

•  Private room available free of charge for groups of up to 20, reservations for this room essential.

Open for Lunch & Dinner daily!

TRADING HOURS
Lunch
11:30am daily, close 2pm
Monday to Thursday, 2:30pm Friday to Sunday.

Dinner
5:30pm daily, close 8:30pm
Monday to Thursday, Friday & Saturday 9:30pm,
Sundays 8:30pm.

Take a look at some of the NEW DISHES

SALUMI BOARD - with serrano ham, nduja, olives, hummus, haloumi, goats curd & grilled bread $18
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SEAFOOD PLATE - with seared Tasmanian salmon, salt & pepper calamari, beer battered
barramundi & grilled wild yamba prawns $29

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ROASTED BABY BEETROOT - with marinated labna, swiss chard, sweet & sour walnuts - $14

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250g Rangers Valley Grain Fed Beef Rump - mash & vegetable $24

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