Knights Gourmet to Go Menu
Hot meals ready to take home and serve. Available from 3.30pm daily.
This week's menu
Monday: Spinach & Fetta Cannelloni
Hand made pasta tubes filled with creamy spinach & fetta topped with a tangy tomatoand cheesy bechamel sauce.
Tuesday: Beeef & Ale Stew
Slow cooked tender beef braised in local Thirsty Crow Ale and served with cheese and spring onion mash.
Wednesday: Beef Brisket Wellingtons
16 hour slow cooked tender beef brisket with mushrooms and brie encased in golden pastry and served with creamy mash.
Thursday: Roast Pork
Our Chef's roast pork is undoubtedly the original and the best in town. Served with roasted potatoes, 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.