(02) 6921 3281 24/7
28 Edward St – Wagga Wagga

Home Backup

Avocado Gazpacho

Lorem ipsum dolor sit amet, feugiat delicata isis liberavisse id cumisit.

  Gnocchetti Sardi & Pistachio

  Broccoli Rabe Tomato

 Soppressata Black Olive

  Tomato Confit

  White Cheddar

Asparagus Salad

Lorem ipsum dolor sit amet, feugiat delicata isis liberavisse id cumisit.

  Gnocchetti Sardi & Pistachio

  Broccoli Rabe Tomato

 Soppressata Black Olive

  Tomato Confit

  White Cheddar

Delmonico Steak

Lorem ipsum dolor sit amet, feugiat delicata isis liberavisse id cumisit.

  Gnocchetti Sardi & Pistachio

  Broccoli Rabe Tomato

 Soppressata Black Olive

  Tomato Confit

  White Cheddar

[counter type="zero" box="no" position="center" separator="no" digit="578"]

CUSTOMER COUNT

[counter type="zero" box="no" position="center" separator="no" digit="998"]

DISHES SERVED

[counter type="zero" box="no" position="center" separator="no" digit="365"]

WORKING DAYS

[counter type="zero" box="no" position="center" separator="no" digit="99"]

EXPERT REVIEWS

Lobster Newburg

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

Goan Egg Curry

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

[custom_font font_family="Playfair Display" font_size="60" line_height="66" font_style="normal" text_align="center" font_weight="400" text_decoration="none" text_shadow="no" letter_spacing="1" padding="0" margin="0" color="#ffffff"]REVIEWS[/custom_font]
[testimonials number="2" show_navigation="no" navigation_style="dark" auto_rotate_slides="3" animation_type="fade" category="cooking" text_color="#ffffff" text_font_size="24" author_text_color="#ffffff" author_text_font_size="19"]

The Best International Dishes

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

Asian Kitchen Specialties

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

[custom_font font_family="Playfair Display" font_size="60" line_height="66" font_style="normal" text_align="center" font_weight="400" text_decoration="none" text_shadow="no" letter_spacing="1" padding="0" margin="0" color="#ffffff"]PRESS[/custom_font]
[custom_font font_family="Raleway" font_size="24" line_height="28" font_style="normal" text_align="center" font_weight="400" text_decoration="none" text_shadow="no" padding="0" margin="0" color="#ffffff"]Chef Rob Hanzer perfectly cooks chickens in a giant rotisserie[/custom_font]
[qode_carousel carousel="home-carousel-3" control_style="light"]

Smoked Salmon

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

Cappon Magro

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.