Nutritionist & Life Coach
Meeting all requirements to call myself so (i.e. none)
Published February 3rd 2019
A rare steak done well is a rare thing
If gross-out comedy has taught us one thing, it's that one should never, ever send food back to the kitchen. You just don't know how personally the chef is going to take it, nor what horrendous vengeance they may wreck upon your hapless person. Best to just put up with it or at worst, refuse to eat/pay for it.
I had been left cold by recent experiences at RSLs where requests for medium-rare steaks ended with a tough old leather being presented upon mine plate. In one case, they managed to get a small portion of the steak medium rare but the rest well done – quite an achievement given the steak was the same width at all points but I digress.
So, upon entering the Bentleigh RSL, I was apprehensive when the steak took my fancy. To ensure it did not come out to me in the form of slightly overdone beef jerky, I decided to take one more step down the spectrum and order it rare. When the porterhouse did come to me, I cut it open to great glory and splendour and all my wishes coming true.
Complementing the steak perfectly were buttery potatoes, caramelised shallots and the crispy kale that somehow ameliorated the guilt of the mouth-watering garlic butter.
This RSL is a pub-style venue, making pub-style meals but doing it well without abandoning the RSL grassroots feel of the venue. One passes the mannequins dressed in servicewo/man livery with pleasure – the kiddies, in particular, getting a kick but lamentably we must also pass the infernal Pokie machines. Legacy badge sales clearly not being enough to keep the RSL movement afloat.
Once you traverse that particular travesty of tragedy, you get to see a surprisingly expansive menu (at least when you compare it to the mixed grill on offer in RSLs in previous decades) that offers all the traditional pub dishes like the Australian staple Parmagiana
but also a range of modern salads (quinoa anyone?) along with some Asian dishes nestled amongst the risottos and pastas.
Unlike the RSL of old, you wouldn't say things are particularly inexpensive in comparison to what the market dictates a pub meal costs these days, though they do have a special on Mondays ($20 steak), Tuesdays ($15 burger & beer) and Wednesdays ($15 parma & pot).
As far as RSLs go this one's pretty good and as far as I can see they have at least one person in the kitchen who knows how to cook a steak. Hopefully, they're on duty on Mondays!