On a busy Tuesday evening, I walk through the doors of Tewantin Noosa RSL with my partner Pat, ready to discover whether this much-loved community venue is still delivering what locals have come to expect – great food, friendly service and a welcoming atmosphere.
Pat, who is Samoan and plays semi-professional rugby league for the Redcliffe Dolphins, knows good food. As an athlete, he appreciates meals that are generous, packed with flavour and satisfying enough to fuel an active lifestyle. So, when we sit down to explore the menu, expectations are high.
What immediately stands out is the energy of the venue on ‘parmy night’. The Tewantin Noosa RSL is more than just a place to enjoy a meal; it is a gathering place where locals, families and visitors come together. It feels like the heartbeat of the community – a place where people meet, celebrate, relax and connect.
The Tewantin Noosa RSL & Citizens Memorial Club has been part of the community since it was formed on September 21, 1981.
Over the years, the club has undergone several renovations and extensions, evolving into the vibrant venue it is today – a hub for live entertainment, dining and social connection.
The bistro-style Flame restaurant is open seven days a week, offering lunch from 11.30am to 2pm and dinner from 5pm to 8pm.
Our table quickly fills with an impressive selection of dishes: karaage chicken, nasi goreng, ‘smoke & fire’ pizza, prawn and scallop linguine and grilled salmon fillet with chat potato, confit garlic, hollandaise sauce and greens.
We quietly laugh – the guests surrounding us must have been thinking, “Gees, those two must be hungry”.
It doesn’t take long before I decide on my personal favourites – the prawn and scallop linguine and the nasi goreng. Both dishes deliver exactly what I look for when dining out – bold flavours, generous portions and a sense that the kitchen genuinely cares about what leaves the pass.
The nasi goreng is hearty and full of flavour, while the linguine showcases a beautiful balance of fresh seafood and rich, satisfying flavours. Pat is equally impressed, appreciating the quality and portion sizes of the meals.
The experience is made even better by the friendly staff, quick service and relaxed atmosphere. The pricing is also a standout, offering a quality dining experience that remains accessible for families, locals and visitors.
Behind the kitchen is acting executive chef Kimeshen Pillay, who brings a wealth of international experience and a passion for creating quality food for the community.
Kimeshen, known by the team as Kim, has worked at Tewantin Noosa RSL for the past four years. Originally from South Africa, he has 18 years of experience as a chef, working in prestigious hotels and restaurants, including with celebrity chef Reuben Riffel at Franschhoek, Hotel Izulu and Sotano by Caveau.
He also spent a decade working on cruise liners as senior chef de partie, running Epicurean for celebrity chef Marco Pierre White.
From a young child, Kim loved watching his mum and dad cook. He would also enjoy testing out his own emerging culinary skills.
He has fond memories of his dad’s passion for cooking, and this sparked his interest in following a career in the kitchen.
“I’m thankful that my career has included amazing mentors like Marco Pierre White and Reuben Riffel,” he says.
Serving the community is at the core of the club, and Kim takes great pride in bringing people together through food.
He loves creating a diverse range of dishes that offer different flavours while ensuring everyone can enjoy affordable, high-quality meals.
The menu reflects that philosophy, offering something for everyone from classic Aussie pub meals to more adventurous dishes.
“The nasi goreng and prawn and scallop linguine on the main menu are always very popular, as well as the ‘smoke & fire’ pizza,” Kim says.
“I also recommend trying the daily specials, as there is always something new and interesting to try.
“Keep your eye out for the whole Korean fish and the duck risotto, which are both very popular when featured.”
One of the strengths of the bistro is its ability to cater for everyone.
Whether it is a family dinner, a catch-up with friends or a regular local enjoying a favourite meal, the menu feels welcoming.
“The key to the menu is variety,” Kim says.
“There is always something for everyone with traditional favourites complemented by special dishes that enable people to explore new flavours.”
A strong focus on fresh, local produce also shapes the kitchen’s approach.
“Local produce and local suppliers are very important and supports our community-based values,” Kim says. “We primarily use local suppliers and fresh, in-season produce whenever possible.”
After our meal, what stays with me is not just the food – we were able to enjoy leftovers for the next few days – but the overall experience.
While the venue continues to evolve, it maintains the warmth and familiarity that locals value.
The combination of generous meals, welcoming service and a genuine community spirit creates a venue that feels like it belongs to everyone.
Kim hopes all guests leave with a memorable experience. We most certainly did.
“We hope they enjoy the experience and remember us as being something a little bit more different and elevated than expected, as well as receiving great service from our awesome bistro team,” he says.
After spending an evening at Tewantin Noosa RSL, I understand why its connection to the local area runs so deep. It is a place where good food meets good company – a venue that delivers familiar favourites while continuing to surprise diners with new flavours.
For locals and visitors looking for a relaxed dining experience with generous portions, friendly service and a true community feel, Tewantin Noosa RSL is a destination worth discovering.