GOURMET TO GO: Week Commencing 23rd April 2018


This week's menu

Monday: Coq Au Vin (GF)
Fresh chicken thigh fillets in a red wine sauce with mushrooms and bacon. Served with potatoes decadently mashed with cream.

Tuesday: Salmon Cakes (GF)
Hand made patties of fresh Tasmanian salmon fillet, parmesan and parsley with home-made tartare sauce.

Wednesday: Closed

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.

Cristy Houghton