Roast Pork Scotch Collar, rubbed in Caraway and roasted. Topped with rich Gravy and served with fresh mashed Potatoes, roasted Carrots & Onions as well as fresh Garden Peas  

Roast Beef, tender slices of Australian prime beef with Onion Gravy, completed with Oven roasted Potatoes and roasted seasonal Root Vegetables (DF)

Roast Leg of Australian Lamb with minted Gravy, served with Oven roasted Potatoes, roasted Queensland Pumpkin and seasonal Greens 

Traditional Beef Stroganoff – tender Beef strips prepared with Mushroom and Gherkins and a hint of Mustard in a red Wine Sauce, presented on Jasmine Rice and served with a side of Sour Cream.

Moroccan Lamb Tagine with Saffron, Australian Lamb Shoulder rubbed with exotic Spices and slow cooked until very tender. Finished with Honey, preserved Lemon and Olives, served with Cous Cous and Coriander Yoghurt.

Spaghetti Bolognaise, lean Australian Beef Mince is simmered until lovely and tender in a rich Tomato Sauce with Garlic, Oregano and Basil. Shaved Parmesan on the side.

Thai green Chicken Curry, our Signature Dish - tender Chicken pieces cooked in Kaffir Lime, Lemon Grass and Coconut, flavoured with Ginger, Chilli and Thai Basil, served with steamed Jasmine Rice.

Hungarian Beef Goulash – slow braised chunky Beef with Onion, Garlic and Paprika, enhanced with fresh Bell Peppers and finished with Lemon and a hint of Caraway, served on fresh mashed Potatoes with a side of Sour Cream.

Indian Butter Chicken (Murgh Makhani) – traditional Indian Chicken in a rich and spicy Sauce, enhanced with Honey, Coriander and Yoghurt. Accompanied by Basmati Rice and Cucumber Raita

Beef Curry “Vindaloo”, spicy and tangy Indian Curry with Chilli, Tamarind, Ginger & Garlic, simmered until tender, finished with diced Potatoes and served with Basmati Rice and Cucumber and Dill Raita.

Indonesian style Chicken Sate – juicy Chicken thigh pieces simmered in spicy Peanut and Coconut Cream with Chilli, Ginger, Garlic and Shallots and finished with Ketjap Manis and Coriander and served with steamed Rice.

Asian spiced Pork Belly, slow braised with Star Anise, Clove, Bay, Ginger and Soy until tender and gelatinous. Served with Jasmine Rice and steamed Bok Choy.

Selected Beef Short Ribs marinated overnight in Stout and BBQ Spices, then slow braised for hours until tender and smothered with reduced cooking liquor. Served with fresh sweet Potato Mash and a grilled Corn Cob.

Malay Chicken Laksa – a fragrant and spicy Coconut Broth with Lime, tender Chicken pieces, Baby Corn, Bean shoots and Glass Noodles.

Spanish Adobo Chicken, overnight marinated with smoky Paprika, Garlic and Thyme, oven roasted with Onion, Capsicum, Tomato and dry Sherry, served with Saffron Rice and a side of Romesco (roast Capsicum and Almond Dip)

Bavarian Cabbage Rolls – Cabbage leaves filled with hearty seasoned Pork Mince, parcel wrapped and braised in Stock and Tomato with Bacon and Onion and served with homemade fresh mashed Potatoes.

Thai Massaman Beef Curry, tender chunks simmered in Coconut, Ginger, Chilli, Kaffir Lime, and Palm Sugar, finished with Lime, Potatoes and green Beans, served with fragrant Jasmine Rice.

Vegetarian Chilli “Non Carne” – succulent American Chilli Bean ragout with red Kidney, Cannelini and Black Beans enhanced with Capsicum and sweet Potatoes in tangy Tomato Ragout, finished with Coriander. Served with steamed Rice and a side of Sour Cream.

Vegetarian Mattir Paneer – classic Indian dish with homemade fried Cheese, gently simmered with Onion, Garam Masala, Ginger and a hint of Chilli, finished with green Peas and Coriander, served with Basmati Rice and Cucumber Raita.