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Long, slow cooking and the right cut of beef always ensures a beef bourguignon that is mouth-wateringly tender…
The most flavoursome of the Thai curries, tender pieces of Cape Byron Angus Beef cooked in mild spices, coconut milk with kumara and local potato pieces…
We’ve seared these scotch fillets before topping them with café de paris butter so you can heat until cooked to your liking.
Four individual free range chicken breasts are coated in our signature creamy satay ‘Bang Bang’ sauce.
Flash fried Tasmanian salmon fillets topped with kaffir lime and toasted coconut relish. Served with sweet potato
Chef Jim’s twist on our classic sweet potato and bean chilli. He’s added lentils, Mexican inspired spices, sweet potato, fresh vegetables and a mix of kidney and white beans…
Slow roasted pork belly topped with crispy crackling is served on a bed of heavely roast garlic mash, roasted seasonal veggies and delivered with a sage jus.
We’ve slow roasted individual lamb rumps until they’re incredibly tender; cooked with lemons, oregano, rosemary and tomato…
Slow roasted shoulders of lamb with garlic, rosemary and oregano, before creating a rich lamb and tomato sauce…
Seared eye fillet marinated in Thai spices is thinly sliced and tossed through our green paw paw and vegetable salad.
Tender pieces of free- range chicken, simmered with Thai spices, chilli, galangal, garlic and coriander…
Eggplant, zucchini, capsicum, carrots and sweet potato are simmered with Thai spices, garlic, ginger, chilli, lemongrass, coriander and coconut milk…
