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Fish and Chips
Crisp battered white fish with thick chips, malt vinegar and traditional accompaniments.
Generous dishes built for sharing, leftovers and relaxed meals together.
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Crisp battered white fish with thick chips, malt vinegar and traditional accompaniments.
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Beef braised with dark beer, onions and root vegetables until tender.
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Carinthian pasta pockets filled with potato, curd cheese and mint, sealed with a decorative crimp.
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Sweet peppers filled with meat and rice, simmered in smooth tomato sauce.
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Juicy Austrian meat patties seasoned with onion, parsley and marjoram.
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Pan-seared beef with rich onion gravy and a crown of crisp fried onions.
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Gently simmered beef served with broth, root vegetables, horseradish and chive sauce.
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Pan-fried beef rissoles served with rich onion gravy, mash and vegetables.
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Slow-braised lamb shanks with carrots, parsnips and a glossy wine-rich sauce.
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Rare-seared kangaroo fillet seasoned with aromatic native pepper and rested carefully.
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Slow-simmered corned beef served in slices with vegetables and creamy parsley sauce.
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Tender baked chicken with macadamias, herbs and a creamy or stock-based sauce.
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Slow-cooked kangaroo with root vegetables and the earthy, raisin-like depth of bush tomato.
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Quick-grilled crocodile pieces with a fresh mango, lime and chilli salsa.
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A meat pie sitting in thick pea soup, traditionally finished with tomato sauce or vinegar.
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Sausages simmered with onion, apple and mild curry gravy, usually served with mashed potato.
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Soft golden pumpkin scones served with rich savoury beef mince for a comforting meal.
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Grilled steak paired with buttery Moreton Bay bug tails and a rich pan sauce.
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Crisp battered fish, hot chips and sharp herb-packed tartare sauce.
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Bahian chicken stew with peanuts, cashews, dried prawns, coconut and dendê.
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Salt-cured beef served with buttery cassava and sweet browned onions.