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a grazing experience like no other...
the best location at the Cup
Jacks Creek Wagyu
Oyster Blade, sweet soy marinade, onion and capsicum relish in a toasted bun
Beef tartare with Parmesan crisp
Free Range Turkey laksa with Rice Vermicelli
Flat Iron Asian salad, with rau rum and glass noodle
Green Chicken Curry, with zucchini, coriander and sticky rice
Salt lake Pork
Meatball, with tomato sugo on risoni
lamb Neck in Pitta Pockets with salad and garlic yoghurt
Pork Shoulder Adobo with jasmin Rice
maple cured bacon Crunch Apple Bake
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