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Club food with a fine dining twist is what new head chef Jason Blond is rolling out at the Nerang RSL and Memorial Club. Born and bred on the Gold Coast, Jason has over 26 years of industry experience which he is channeling into the new menu at Nerang RSL, with dishes designed to satisfy the most discerning diners. Jason, who has been promoted from his role as sous-chef to spearhead the kitchen of the popular RSL club, says he intends to introduce more variety with a refined feel without losing the essence or appeal of the traditional club menu. Jason has worked in numerous five star restaurants, bars and clubs and says Nerang RSL is one of the most progressive and supportive environments he has been a part of.
