Weekly Menu 7th October

Tender Portuguese-style chicken with smoky paprika, garlic and oregano, served alongside fragrant turmeric rice, peas and vegetables.

Slow-cooked beef cheeks braised in red wine with garlic, onion, carrot and celery until beautifully tender, finished with a rich, smooth red wine gravy. Mashed potato available to purchase separately.

Creamy arborio rice with roasted kent pumpkin and golden mixed mushrooms, finished with parmesan, butter and fresh thyme.

Beef and pork meatballs slow-simmered in a rich Napoli sauce with garlic, herbs and Parmigiano-Reggiano. Pasta to be purchased separately.

Rich and fragrant Thai massaman curry loaded with sweet potato, baby potatoes and green beans in a coconut peanut sauce. Rice to be purchased separately.

A comforting cottage pie made with local Tasmanian beef mince, vegetables and a rich gravy, topped with creamy mashed potato and baked until golden.

A homemade savoury slice packed with zucchini, bacon and cheddar cheese. Simple, hearty and perfect for an easy lunch or light meal.

Light and fluffy jasmine rice, perfectly steamed.

Seasonal root vegetables roasted with rosemary, thyme and garlic until golden and caramelised.

Smooth, buttery mashed potato made with dutch cream potatoes, butter and cream.

Simply cooked pasta, ready to serve alongside your favourite meal or sauce.

A soft, rich date pudding served with a generous drizzle of warm butterscotch sauce. A classic, comforting dessert that's perfect served warm.

Rich, fudgy dark chocolate brownie studded with chocolate chips and topped with fresh raspberries.