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.

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

Fettucine “Carbonara” – Prime rashers of Bacon, cut into strips and rendered, then pan fried with   Garlic, Onion and sliced Mushrooms, finished with Cream and white Wine on Fettuccini. Shaved Parmesan on the side.

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.

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.

Lean Chicken Strips stir fried with crisp Asian Kai Lan, Onion, Capsicum and a hint of Ginger. We finish the dish with a touch of sweet Soy and Sprouts and served it with steamed brown Rice and top it with shredded Egg.

Char Siu Pork Stir Fry. Chinese BBQ red Pork slivers wok fried with Onion, Ginger, Capsicum and Bok Choy tossed with Hokkien Noodles, Shallots and dash of sweet Soy Sauce, sprinkled with toasted Cashew Nuts.

Grandma’s favourite boiled Beef Silverside, arranged with creamy mashed Potatoes, buttered fresh seasonal Vegetables and a white Sauce enhanced with fresh Parsley and a hint of Horseradish.

Crisp Vegetable and Hokkien Noodle Stir Fry with Broccoli, Oyster Mushrooms, Capsicum, Onion, Bok Choy and Snow Peas, finished with a hint of Ginger and Soy, sprinkled with toasted Sesame Seeds.

Crunchy Cauliflower & Chia Seed Fritters, prepared with Coriander and Middle Eastern Spices, then pan fried and served with a creamy Yoghurt & Tahini Dressing.

Thick Winter style Pea & Ham Soup, made from green Split Peas, Ham Hocks and Root Vegetables -  Serving 400 ml.

Delicate Atlantic Salmon and Penne Pasta Bowl tossed with fresh green Asparagus, Lemon Cream, Basil and Dill, served with a side of shaved Parmesan.

Rich brown Beef Stew with Bacon strips, Button Mushrooms, diced Swedes and roasted small Onions, served with smooth Potato Mash enhanced with sour Cream and fresh Garden Vegetables.

Mushroom Risotto with Swiss Browns, Shitake and Button Mushrooms, Garlic, Celery and Baby Spinach, enhanced with white Wine and fresh Cream, served with a side of Parmesan (Vegetarian).

Premium Meal - Braised Lamb Shank smothered and slow cooked with Garlic, Rosemary, red Wine and Root Vegetables.  Bone removed and served with roasted Swedes, Parsnip and Pumpkin and smooth mashed Potato enhanced with sour Cream.

Fluffy scrambled Eggs with a dash of Cream and served with grilled Bacon, griiled Tomato, pan fried Mushroom and fried Breakfast Potatoes.