Executive Chef Robert Leonard and third year apprentice Scott Gonsalves were chosen, along with 14 other finalists teams across NSW to compete for the top prize.

The competition, which has been running for 10 years, challenges club chefs to serve up quality food at a reasonable price, while showcasing clubs as true dining destinations.

With spatchcock as this year's key ingredient, finalists will be judged on taste, presentation, their preparation skills as well as their overall innovation and creativity when designing their three-course menu.

The finalist chefs also need to make sure that the cost of the ingredients for their three-course menu does not exceed $18.

ClubsNSW CEO Anthony Ball said that the talent showcased in this year's competition was overwhelming and as a result the expectations were higher than ever.

"Club dining isn't about the $7 steak and schnitzel anymore; club menus include delicious items such as ratatouille and truffle-salted corn," he said.

Chef's Table head judge, Julio Azzarello, said that the Chef's Table competition demonstrates that it is possible to create a fine dining experience that doesn't break the bank.

"It also encourages the chefs to be innovative and creative whilst also looking after the bottom line, a critical aspect in any business," Mr Azzarello said.

Dubbo RSL Memorial Club's menu includes an entree of a ratatouille roulade with house made yoghurt cheese, tomato jam and black olive focaccia crumb, finished with house grown baby lettuce, extra virgin olive oil and balsamic vinegar.

The main is spatchcock three ways with textures of corn: sous-vide breast with pistachio puree, confit of Maryland with truffle salted corn, heart and liver cabbage rolls with jus and sweet corn polenta.

Dessert is a mouth watering chocolate, quince and almond tart with a parmesan, quince and vanilla bean ice-cream accompanied by verjuice and quince jellies.

Mr Ball said the top prize for this year's winners would be an amazing trip for two of the world's top food shows in Chicago and New Orleans.

"We want club chefs to go out and experience the very best, and bring that back to our clubs right here in NSW. Clubs are already investing in extensive training in order to produce sophisticated food options and this competition sets out to recognise those efforts."

Finalist events will take place during May and June. For the finals Dubbo RSL's two chefs will have to prepare their menu for a minimum of 24 people, including a panel of three judges. The winners will be announced at the ClubsNSW Chef's Table Awards Dinner at Campbelltown Catholic Club on Monday July 21.