TANDOORI TENDERLOIN SALAD $12.90
Slices of Chicken Supreme Marinated in Tandoori Spices Tossed with Crisp
Mesculan Leaves, Drizzled with Garlic Aioli Sauce and Mango Chutney
I had spied this dish on the menu on my last visit and I was not disappointed. The tandoori marinade had lots of flavour, the chicken was moist and the salad fresh and full of flavour. A good choice if you are on a low-carb diet or want a meal which will leave some room for dessert.
BARRACK POINT BEEF $25.90
Prime Fillet Steak Topped with a King Prawn, Calamari,
Half Morton Bay Bug and Béarnaise Sauce
Every mouthful was full of flavour. The steak was cooked as a medium when medium rare was requested, although you didn’t hear any murmur of dissatisfaction with the flavour or tenderness. The balmain bug was a bit on the small side but very tasty, as were the prawns and calimari. The bernaise sauce was heavenly. Definitely the meal to choose if you can’t pick between steak and seafood.
Barkers Creek Pork King Rib Cutlet 300g $22.90
On Spring Onion Mash, Field Mushrooms and Red Wine Sauce
My friend Stan had wanted to dry this dish for a while and was full of praise at the first bite. I sampled a small portion and agreed – it was heavenly and definitely a meal to be experienced. The red wine sauce really complimented the juicy pork cutlet. The vegetables were fresh and well cooked. A new favourite. Bring your appetite!
An amazing dessert plate from Emeralds Restaurant. This quartet of taste sensations was shared between two people and was an amazing finish to the night’s feasting.
Freshly made cheesecake with strawberry sauce, strawberry icecream and strawberry cream with a fresh strawberry garnish. Delicious!
Upstairs in Warilla Bowling Club
NSW 2528 Ausralia