SERVED WITH HOUSE SALAD, CHIPS, LEMON WEDGE & TARTARE.
CHICKEN TENDERS (2PC) WITH CAPSICUM, ONION AND GREEN BEANS, SIMMERED IN A RICH, CREAMY SATAY SAUCE.
SERVED ON FRAGRANT PILAF RICE WITH A FRESH HOUSE SALAD.
SERVED WITH ROAST POTAO, PUMPKIN & MIXED VEGETABLES TOPPED WITH GRAVY & APPLE SAUCE ON THE SIDE.
SLOW-COOKED STEAK IN A HEARTY GUINNESS GRAVY, ENCASED IN GOLDEN PASTRY. SERVED WITH A HOUSE SALAD.
PUMPKIN, RICOTTA AND SPINACH CANNELLONI, SERVED WITH HOUSE SALAD.
LAMB & MIXED VEGETABLE SERVED WITH AIOLI.
PESTO BASE WITH GARLIC AND HERBS, TOPPED WITH CHICKEN, SPINACH, RED ONION, CAPSICUM AND CHERRY TOMATOES. FINISHED WITH MELTED CHEESE AND A DRIZZLE OF SRIRACHA MAYO.
PENNE PASTA WITH PORK SAUSAGE, SAUTÉED ONION AND GARLIC, BROCCOLI, CHERRY TOMATOES, AND SPINACH, TOSSED IN OLIVE OIL WITH ROASTED CAPSICUM.
LAMB RISSOLES SERVED WITH CRISPY POLENTA CHIPS AND FRESH COLESLAW, FINISHED WITH RICH GRAVY.
ANZAC RIPPLE CAKE WITH A GOLDEN SYRUP DRIZZLE.