Upcoming Menu

Wok-seared chicken thigh strips tossed through a loosened, silky peanut satay sauce that coats every strand of egg noodle, with capsicum, carrot, cabbage and beansprouts - a proper takeaway-size classic done the RFK way. Finished with crushed peanuts, fresh chilli, lime and coriander for a bright, punchy edge.

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

Beef chuck, slow-braised until tender then finished hard in a glossy black bean and miso sauce - real umami. Served with proper egg fried rice. Takeaway night, done right.

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.

Tender chicken breast, tossed through warm lemon-dressed Nadine potatoes, balsamic-roasted beetroot, radish and shaved fennel in a silky lemon and dill creme fraiche dressing. Finished with toasted pumpkin and sunflower seeds for crunch and fresh dill.

Chicken thigh marinated overnight in a warm, spice-laden jerk rub - allspice, thyme, ginger, cinnamon and lime - then grilled hard for real char and smoky depth. Piled over silky coconut rice and peas, finished with a sharp pineapple-lime salsa that cuts straight through the richness. An island cookout on a plate.

Tender pulled pork shoulder in a smoky tamari-honey BBQ glaze, served with a charred corn and black bean salad, a crisp apple-fennel-cabbage slaw, a bright coconut-lime crema, pickled red onion and toasted pepitas - light and fresh.

The classic Friday night chicken curry, done properly. Tender baked chicken breast and charred onion folded through a glossy, golden curry sauce built on real curry powder, a whisper of five spice and a touch of sweetness, served with soft egg fried rice and a scatter of spring onion and toasted sesame seeds. Takeaway shop nostalgia, made with real food.

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.

Yoghurt-marinated chicken thigh and a vibrant mix of carrot, peas, cauliflower and capsicum, folded through saffron-scented basmati rice glossed with butter and deeply caramelised onion. Served with a cooling cucumber-mint raita, toasted almonds and crispy onion for crunch. A proper vegetable-forward biryani, finished the way it should be.

Beef and pork mince meatballs, seared then simmered gently in a classic tomato and basil sauce until tender, served over spaghetti with shaved parmesan. Simple, proper, done right.

Beef chuck slow-braised for hours in a fragrant coconut and spice paste - lemongrass, turmeric, ginger and warming cinnamon - until it falls apart. Served with jasmine rice with sharp, crunchy pickled carrot and radish to cut straight through the richness.

Chicken breast in a silky white wine and tarragon sauce with leek, mushroom and a touch of dijon, spooned over buttery mashed potato. A gentle, herby French classic for cold nights.

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.