WILLIAMSTOWN RSL FINDS A WINNING RECIPE

Does live entertainment, dining and hospitality sound like a winning combination for a great event? Williamstown RSL can provide it all.

Its new-look function room can accommodate 140 guests and is the perfect venue for conferences, private functions and Christmas parties.

Club facilities include a members’ bar, restaurant, function rooms, outdoor dining area and beer garden.

Bookings for weddings, birthdays, christenings, presentation nights, corporate meetings and community events are welcome.

Operations manager David O’Meara keeps his passion for hospitality fresh through constant evolution and seeking new challenges.

“As a child, I was around grandparents and aunties who produced quality home-made meals. At every family function there was something new being cooked, which kept things interesting and prompted me to get into hospitality,” he says.

While the club’s bistro continues to serve favourites such as chicken parma and steaks, there are also plenty of new dishes using good-quality produce.

New head chef Rick Muscat, who has 27 years’ experience in the industry, leads an experienced team that includes James Hughes and Phil Axnick, owners of Jamax Catering.

Bistro manager Lauren Kreft says Willy’s Fishermans Board, with its variety of seafood, is a hit with customers, as is the crispy skin salmon fillet with pickled fennel, mashed potato and hollandaise sauce topped with a prosciutto chip.

Enjoy a mouth-watering starter of pumpkin and parmesan arancini balls served with pesto aioli and, for a main, slow-cooked lamb shanks served on potato mash topped with braising juices and vegetables.

Round off a delicious meal with a classic sticky date pudding with butterscotch sauce and vanilla ice-cream.