Knights Gourmet to Go Menu
Hot meals ready to take home and serve. Available from 3.30pm daily.
This week's menu -
Monday: Cottage Pie GF
Slow cooked beef mince with root vegetables and peas in
a tomato, thyme and garlic sauce topped with creamy potato
Tuesday: Apricot Chicken GF
Tender chicken fillet cooked in a savoury apricot sauce and served with creamy potato mash.
Wednesday: Veal Shanks (GF)
Slow cooked veal shanks in tomato and olive sauce and served
with parmesan and polenta mash.
Thursday: Roast Pork (GF)
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 McIntosh 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.