Dee Why RSL’s Flame Fires Up a Winning Winter Menu

We popped into Flame at Dee Why RSL on a midweek night with not-too-high expectations (because let’s be honest, RSL dining can be hit or miss), but were pleasantly surprised by just how polished the experience was. The space is moody and modern, with a laid-back wine bar feel and a menu packed with options that feel far more elevated than you'd expect at RSL prices.

With a focus on locally sourced produce, standout Australian steaks and a seafood selection that caters to every craving, it’s the kind of menu that makes it hard to choose (in a good way). The wine list is thoughtful and generous, the service is warm without being overbearing, and the whole experience feels like a proper night out without straying far from home.

We did start with the oysters, hoping for a strong first impression, but they were the one letdown of the night. Not quite as fresh as expected, they missed the mark. Fortunately, things only went up from there.

Now, onto the good stuff - the mains.

From their June 2025 menu, the Grilled Snapper Fillet arrived fragrant and perfectly cooked, served with clams, bok choy and a coconut‑turmeric broth that brought a subtle kick and a ton of flavour. The Humpty Doo Barramundi Fillet, paired with chilled king prawns, sliced avocado and spiced pumpkin butter, was generous, light, and well-balanced.

Seafood lovers will also want to try the Scallop & Prawn Spaghettini - tossed in garlic‑lemon butter with herbs and crunchy pangrattato, it was fresh, bright, and a total joy to eat. And for something a little different, the Tasmanian Salmon Sphere, wrapped around creamy ricotta and chives with a smoky lemon cream, was rich and elegant without being too heavy. Even the sides impressed (yes, we’re still talking about the mashed potato - it was that good).

And because dessert is the real grand finale - Flame’s dessert menu serves up some seriously tempting options. The Vanilla Crème Brûlée, topped with blueberry compote and lemon thyme, was silky, sweet, and perfectly balanced. The Marsala Panettone Bread & Butter Pudding, with raspberries and cream, felt nostalgic yet indulgent. The Chocolate Caramel Self-Saucing Pudding - paired with vanilla bean ice cream - was rich, warm and comforting. For something lighter, the vegan Iced Vovo Frozen Cheesecake (cashew and raspberry) was refreshingly creamy, and the Chocolate Raspberry & Coconut Pebble was a tropical-flavoured vegan delight with raspberry sauce.

Service-wise, Flame gets top marks. The staff were attentive and warm, the pace was relaxed, and the whole experience ran smoothly with no awkward waits or confusion, just good food, good company, and a welcoming vibe.

If you’re after a dinner spot that feels just a little bit fancy without leaving the Beaches, Flame is a solid pick. Skip the oysters, lean into the seafood or signature mains, and leave room for dessert. You’ll be glad you did.  

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