Food

Noosa Life and Style - - CONTENTS - MICHELE STERN­BERG AND AMBER MACPHER­SON

IF YOU’RE head­ing to the Te­wantin Noosa RSL for lunch or din­ner, make sure you take your ap­petite.

The carpark has re­opened, the menu is var­ied and the serv­ings are big.

The De­cem­ber spe­cial is bat­tered, grilled or crumbed sweet­lip served with bam­boo panko char­coal crumb prawns, chips, salad and sauce ($25.90 for mem­bers and $2 more for non-mem­bers).

While the black char­coal coat­ing on the prawns looks like they’ve been left on the grill far too long, the taste is sim­ply divine (and no char what­so­ever).

This lunch spe­cial is a large serv­ing, as we said, so un­like the de­ci­sion we made to have an en­tree as well, you will prob­a­bly be sat­is­fied with the main meal alone – per­haps fol­lowed by a cof­fee and cake in the cof­fee shop.

The first en­tree we sam­pled was duck and bar­ra­mundi spring rolls served with dip­ping sauce – four large, crispy springs rolls with a side of fresh Asian-style salad.

Our sec­ond en­tree was the flash-fried club cala­mari, which came sit­ting on the most de­li­cious bed of rocket, cherry toma­toes and cu­cum­ber with a driz­zle of bal­samic vine­gar dress­ing. You can have it as a main meal for an ex­tra cou­ple of dol­lars.

The crispy duck and bar­ra­mundi spring rolls with a fresh Asian-style salad.

The De­cem­ber spe­cial is bat­tered, grilled or crumbed sweet­lip served with bam­boo panko char­coal crumb prawns, chips, salad and sauce.

The Moroc­can chicken salad with quinoa and av­o­cado.

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