Tyrone McKenzie and Troy Nichols, Upper Yarra RSL’s new Bistro mean-team, with a bistro special, the Whiting and Prawn basket.By Kath Gannaway
TROY Nichols has joined Tyrone McKenzie in the bistro kitchen at the Upper Yarra RSL.
Troy will be well known to Upper Yarra diners as the owner and chef of Catch 33 in Warburton when it was at its peak.
Tyrone has been with Upper Yarra RSL for more than five years now and has been instrumental in building the sub-branch’s reputation for excellent meals and friendly service.
Tyrone said having someone of Troy’s talent join the team is a plus for the RSL and for patrons.
“We have a great specials menu which we use extensively, but, keeping the change of seasons in mind we have also incorporated some good winter warmers on the menu – steak and kidney pie and braised lamb chops are two of the popular dishes,” Tyrone said.
Two recent innovations which reflect the RSL and Tyrone’s personal belief that service and meeting the needs of diners is a vital ingredient in any dining room, are the new light lunch menu and the gluten-free range of dishes.
The light lunch menu, which includes chicken focaccias, char-grilled vegetable fillo pastries and baked potatoes with different fillings.
Tyrone said the gluten-free menu was in response to an increased demand for healthier menu choices.
“We use gluten-free ingredients to create traditional bistro favourites such as kievs, parmas and crumbed fish,” he said.
“In recent times the number of people looking for gluten-free options has increased and the new gluten-free menu complements the sub-branch’s many other menu options.”
The senior’s menu is as popular as ever offering meals, which don’t compromise on quality for a special senior’s price.
With winter closing in the new bistro hours are: lunch from noon to 2pm and dinner from 6pm to 8pm. Bookings are essential and visitors are welcome. Phone 5967 1771.
