Upcoming Menu

Tender cubes of chicken breast tossed through springy noodles and crisp wok-fried vegetables, all glossed in a sticky honey, tamari and fresh ginger glaze, finished with toasted sesame. Sweet, savoury and seriously moreish.

Slow-simmered New Zealand beef in a rich, savoury gravy with garden peas and carrot, crowned with buttery moulied mash and a golden cheddar gratin. Proper comfort, done right.

Slow braised chuck beef in a rich, glossy gravy with golden potato, sweet parsnip, swede and carrot, finished with garden peas and fresh parsley. Proper winter comfort

Tender chicken thigh simmered in a rich peanut sauce, coconut cream cracked with Panang paste, rounded with peanut butter, kaffir lime and lemongrass, with roasted pumpkin and edamame over fluffy jasmine rice, finished with lime and crushed roasted peanuts.

Tender chicken breast and crisp locally sourced pancetta folded through spaghetti in a silky butter parmesan Alfredo, with earthy sauteed mushrooms and sweet peas. Rich, comforting and generously indulgent

Slow-simmered Sri Lankan-style chicken thigh curry, rich with roasted curry powder, cinnamon, cardamom and curry leaves, finished in coconut cream. Served with fragrant mustard seed basmati rice and coconut tallow-glazed green beans.

Slow braised beef chuck in a fragrant Moroccan spiced tomato sauce with cumin, cinnamon and ginger, with tender kumara, chickpeas and sweet apricot, finished with fresh coriander and golden toasted almonds. Rich, aromatic and deeply comforting.

Roasted sage and onion Chicken with garlic potatoes, seasonal vegetables and finished with a chicken stock gravy

Flame kissed Portuguese fried rice tossed with smoky roasted red pepper, charred corn and broccoli, folded through golden egg. Topped with tender peri peri chicken thigh in a creamy house made sauce of garlic, lemon and sweet smoked paprika.

Beef chuck, slow braised for hours in red wine with mushrooms, carrot and thyme until deeply tender, spooned over buttery mashed potato. Rich, classic French comfort food, done the proper way.

Tender chicken breast, cubed and folded through a mild yellow curry of coconut cream, baby corn, carrot and bamboo shoots, lifted with kaffir lime and a squeeze of fresh lime, served over fluffy jasmine rice.

Slow simmered beef chilli with kidney beans, smoky paprika and cumin, piled onto a whole baked potato and finished with melting aged cheddar and a dollop of sour cream. Hearty, warming, real food comfort.

Slow braised pork shoulder, pulled and mixed through its own rich braising juices, served over creamy wholegrain mustard mash with sweet braised apple and red cabbage.

Tender chicken thigh, marinated in yoghurt and warming spice, simmered low in a rich tomato, butter and cream sauce until silky. Served over fragrant basmati rice. A true North Indian classic, done properly.

Saffron infused Spanish rice slow simmered in rich chicken stock with smoky chorizo, tender chicken thigh, roasted peppers and garden peas, finished with fresh parsley and a squeeze of lemon. Winter sunshine in a bowl.

Slow simmered beef bolognese, rich with red wine, tomato and a classic soffritto, folded through al dente spaghetti and finished with a generous snowfall of parmesan. Comfort food done properly, real ingredients, real slow.

Beef chuck slow-braised for five hours until fork-tender and pulled, in a rich tomato, cumin and paprika sauce, served over cocoa-spiced Mexican rice with melting cheddar, charred red capsicum, fresh coriander and sliced jalapeno.

Tender chicken folded through a rich, slow simmered white bean and tomato stew with smoky chorizo, thyme and a whisper of smoked paprika, served with golden tallow roasted potatoes. French farmhouse comfort, done properly.

Smoky sweet BBQ chicken, finished with melted golden cheese, served on caramelised roasted kumara with flame charred broccoli and green beans. Comfort food, done properly

Slow braised chuck beef in a rich double peppercorn sauce - brined green peppercorns for brightness, cracked black for warmth, finished with a touch of cream. Served over jasmine rice folded through golden confit garlic, with lemon dressed winter greens tossed in sizzling tallow.