Knights Gourmet to Go Menu
Hot meals ready to take home and serve. Available from 3.30pm daily.
This week's menu
Monday: Chicken Everest (GF)
Made from scratch by our Chef, this fragrant Nepalese curry is bursting with flavour with over 13 different herbs and spices
Tuesday: Beef Brisket (GF)
16 hour slow cooked beef brisket served with crispy roast potatoes and sauteed cabbage.
Wednesday: Swedish Meatballs
Beef & pork meatballs in a delicious creamy thyme infused sauce. Served with mash & vegies.
Thursday: Roast Pork
Our Chef's roast pork is undoubtedly the original and the best in town. Served with roasted potatoes or creamy potato bake, greens & gravy.
Meals Monday, Tuesday & Wednesday - $19.95/KG
Thursday Roast Packs - Large $40 (serves 4-6), Small $30 (serves 2-3), Single $12
About our Chefs
New Zealand born Head Chef Tim Mabey is classically French trained and has been working in kitchens since 1993. During his 7 years living in UK, Tim worked in all the palaces in London, cooking for the Queen and the Royal Family.
Following extensive travel, Tim worked in Melbourne before relocating to Wagga. When not creating gourmet delights to Knights, Tim is an awesome wood carver.
Pastry Chef Jess Sprake is Wagga born and bred and a lover of all things sweet. After graduating from the William Angliss Institute in Melbourne, Jess has honed her skills in the commercial kitchens of Knights.
Jess enjoys making cakes and working with fresh ingredients and loves that food brings people together.