Pittwater RSL Club — Restaurant in Sydney

The special steak sandwich for father day was already sold out at 630pm dinner booking. Had looked forward to this since making the booking as never cook steak at home and this was the main reason we chose the restaurant for Father’s Day dinner. I opted for the more expensive chicken dish, came with the smallest amount of overcooked spinach possible, 2 measly prawns and minimal grilled chicken. More like an entree at $27. Embarrassed as my Mum had ordered the same. Came with hard avocado, flavourless and inedible. The kids had well and truly eaten their meals by the time the adults received their food. The ‘Dads’ were happy with their lamb shanks..thank goodness! Anyway…I’m on the DSP for terminal cancer and next time I take my family out for a very special occasion I’ll eat before I come to save the money. Eating out is an extreme luxury..but worth it for Fathers Day. Deserts were also ordered by my parents and husband. we had to remind the chef as had not arrived after 30mins. Finally food arrived whilst staff vacuumed around us. The smallest amount of sorbet and gelato on my husbands order. Another disappointing night at the RSL. We used to come regularly and it was so much better and always amazing. We come back for these special occasions with the hope it will improve and it doesn’t. This is the first time I’ve commented. $27 is a heap of money when on a terminal illness payment..but I’m happy to shout my family as my Dad and hubby mean the world to me..just would appreciate decent food. I will eat before I come next time (strongly doubt there will be a next time).. and at least save the cost of a meal I can cook for myself at way less cost and way better quality. Again…very...

Been a member here for years and go or did go once a week. Used to be a great place to get food. Now it’s really expensive. Extra for paying on card. Extra for sauce with you $46 steak!!!! Young staff friendly but not very helpful. Ordered roast chicken and salad for my daughter and got some dodgy chicken strips. Asked if this was right and told by staff it is. I Wasn’t happy as we’ve ordered it plenty times before and it used to be a roast spatchcock wing/leg with crispy skin. So I spoke to the food manager and he went off it snatching the plate out of my hand saying they’ll do it the way I want???? The waitress brings a quarter dry chicken. I ask the waitress whats the managers name, which is Juan, and let her know I’ve not been spoken to as rudely as he did before. I asked her what was going on and she advised they have had to change the menu as cost of chicken has gone up. Why couldn’t he have explained that? So I let the waitress know I’ll be passing on my experience here with the CEO Jason. So I have a record of who it was I took a picture of the service area. This clown decides he wants to inflame the situation and starts waving and smiling at me. He then decides that he should come over to our table where my wife, and 6 and 9 year old children have just been served and are trying to eat our dinner to confront the situation. Does he do it in a mild way? No he leans over our table and confronted us in an aggressive and arrogant way. I have no idea what he was trying to do and 4 times I ask him to move away. Eventually he walks away but at the same time turns around and threatens us about complaining to the CEO? We dine out lots on the Beaches....

During the recent heavy rain we decided to drop in to the Pittwater RSL to try the Glasshouse Grill. We'd had a nice slow-cooked lamb shank there some years back that was delicious. We don't typically rate RSLs as places to eat but have enjoyed steaks at Dee Why RSL. I chose the beef ribs and my wife chose the New York steak - the most expensive items on their menu. There's far more that can go wrong when slow cooking than can go right. Beef ribs are primarily characterised by the gelatinous fat, that when rendered correctly gives the meat a springy, juicy texture. These ribs had been pushed so far that there was no fat, no moisture and a hard crust. It was mostly a bunch of gamey stringy fibres. No sauce except the remains of marinade. I ordered some of the BBQ steak sauce which help with the flavour but gave up half-way. Meanwhile, my wife was complaining about her steak. It wasn't that the rare request had gone well into medium-rare - that's a given at an RSL - but that it had no flavour. I sampled some and she was correct - a very lean cut and with very little flovour. That's a produce problem, not a preparation issue. Her chips had spent too long in a warmer too. Avoid...