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0 2 9419 53 4 1 inf o@k in gs to nandco.com.au www.k ingsto nandco.com.au K ingsto nandCo K ingsto nandcodine r

Content ISSUE 001 December 2014

access all the menus from menubook online via smartphone:

W WW .M E N U BO O K.CO M .A U Orchard Tavern Beer Garden

Front Cover

Kingston&Co. P2 ORO Interior & Architecture

Kingston&Co.’s Menu

P6-9

The Orchard’s Menu

P10

The Orchard P11 Chef Rasa Sayang’s Menu

P12

Chef Rasa Sayang

P13

Toraya’s Menu

P14

Toraya P15 Chase Oyster Bar

P17

Sagunja Korea’s Menu

P18

Sushi Sagunja

P19

Mandarin Centre Food Court

P20-21 & 23

Chattie’s Komachi’s Menu

P24

Chattie’s Komachi

P25

Fortune Place’s Menu

P26

Fortune Place

P27

Chatswood Implant & Dental Centre P29 Little Gem Cafe

P31

Mojo Picon’s Menu

P32

Mojo Picon P33 Mini Pot P35 Papparich’s Menu The MenuBook is published by MENUBOOK PTY LTD ABN 96 600 252 220 . The publisher takes no responsibility for any statements or claims made by any advertisers in The MenuBook. All material in The MenuBook is copyright and may not be reproduced without written consent of the publisher. For information regarding advertising in the next issue of The MenuBook, contact Graham Moore: 0400 407 619 or (02) 9413 2662.

P36

Papparich P37 Terraza Restaurant & Pizzeria’s Menu P38 Terraza Restaurant & Pizzeria

P39

Terraza Restaurant & Pizzeria

Back Cover

Mussels with saffron sauce Ingredients: • 2 teaspoons saffron threads • 1 tablespoon hot water • 2 tablespoons extra virgin olive oil • 300g shallots, peeled, finely chopped • 5 garlic cloves, finely chopped • 2 cups (500ml) dry white wine • 4kg black mussels, scrubbed, bearded • 1 1/4 cups (310ml) thin cream • 1/2 cup coarsely chopped flat leaf parsley

Zucchini, haloumi and herb tarts Ingredients: • 1/2 bunch each chives, dill and mint • 450g firm ricotta (see note) • 4 eggs • 80g (1 cup) grated parmesan • 2 zucchinis • 2 tablespoons pepitas (green pumpkin seeds - see note) • 100g haloumi • 1 1/2 tablespoons extra virgin olive oil, plus extra, to brush • 8 sheets filo pastry • 1 tablespoon lemon juice • 1 cup rocket

Step 1: Soak saffron in hot water in a small bowl. Heat oil in a large saucepan

over medium heat. Add shallots and garlic and cook, stirring, for 5 minutes or until soft. Add wine and bring to the boil. Increase heat to high. Add mussels and cook, covered, stirring occasionally, for 5 minutes or until mussels open. Transfer mussels to a heatproof bowl as they open to prevent overcooking. Set aside. Discard any unopened mussels. Step 2: Bring liquid to the boil and cook for 15 minutes or until reduced to 2 3/4 cups (685ml). Strain into a large saucepan. Return half the strained shallots to the saucepan and discard the remainder. Add saffron and cream and bring to the boil. Stir through mussels to reheat. Step 3: Divide mussels among shallow serving bowls. Pour over sauce and sprinkle with chopped parsley. Serve immediately.

Step 1 : Place a heavy-based oven tray in oven and preheat to 190C. Process

herbs in a food processor until roughly chopped. Remove 2 table spoons herbs and reserve. Add ricotta, 3 eggs and half the parmesan to remaining herbs in food processor. Season with salt and pepper, then process until just combined. Step 2: Thinly slice zucchinis, then place in a bowl with pepitas and remain ing 1 egg and parmesan. Season. Toss to combine. Cut haloumi into 1cm pieces and reserve. Step 3: Grease an 18cm x 28cm slice pan and line base and sides with baking paper. Brush 1 filo sheet lightly with extra oil, then place another sheet on top. Repeat brushing and layering with oil and remaining filo. Cut filo stack in half lengthwise, then cut each half into thirds to form 6 rectangles. Step 4: Divide ricotta mixture among filo rectangles, spooning into centres. Place tarts in 2 rows of 3 in prepared pan, lifting sides of filo upright around ricotta mixture. Top ricotta mixture with zucchini mixture, then scatter over reserved haloumi. Place pan on tray and bake for 20 minutes or until filo is golden and filling is set (cover with baking paper if over-browning). Step 5: Whisk oil and lemon juice in a bowl, then season. Add rocket and reserved herbs, then gently toss to combine. Divide tarts among plates, then top with salad to serve.

• The Omelette

$17

Chorizo, Roasted Peppers, Roma Tomato, Spinach & Sourdough

• French Toast

$15

Nutella, Caramelised Banana, Brioche Praline, Ice Cream

Tel: 02 9419 5341

Anderson St, Chatswood NSW 2067

Breakfast • 2 free range eggs & toast-poached, scrambled or fried $9 ...Add Bacon/smoked salmon/sausage/chorizo/avocado/ grilled ham/jamón Serrano $4 Tomato/spinach/mushroom/house beans/hash brown/extra egg $3.5

• Bacon ‘n’ Egg roll with BBQ sauce $7 ...Add Cheese

• A King’s Breakfast

$0.5

$19

2 eggs, chorizo, mushroom, tomato, bacon, hash, avocado & toast

• ‘Kingston’ Works Wrap

$11

Streaky Bacon, Fried egg, Pork Sausage, hash browns, house relish, aioli & mixed leaves

• Kingsto’n’s brekkie surf ‘n’ turf $18 jamon Serrano, smoked salmon, poached eggs, grilled asparagus and EVOO • Quinoa, Dukkah & Duck Egg Salad $18 Asparagus, Avocado, Roasted Pumpkin, Heirloom tomato, rocket. • Wild Mushrooms on Artisan Toast $14 Duxelle, smashed avocado, Rosemary, Thyme, Goats Cheese

• Kingston’s Bubble & Squeek $19 12 Hour Braised angus brisket, potato hash, French onion, pancetta lardons, free range eggs.

• Breakfast Sliders

$14

Poached Eggs, Streaky Bacon, Hollandaise, Watercress Swap bacon for salmon $16 6

• Big waffle

$15

Streaky Bacon, Candied Banana, Maple Syrup ...Add a scoop of “Serendipity” Ice Cream $2

• ‘Kingston’ Bircher Muesli

$11

Shaved Apple, Blueberries, Walnuts, Raspberry & Ginger Compote

• St Malo’s Artisan Toast

-Served with Housemade Jam, Vegemite, Peanut Butter, Ricotta -Mixed Fruit and Cinnamon -Soy & Linseed -Sourdough -Wholewheat Sourdough

• Banana bread

or Pear & Raspberry bread ...Add fresh banana and ricotta $3

• Croissants/Sourdough -With house jam  -With cheese & tomato -With ham & cheese  -With ham, cheese & tomato

$5 $6 $6.5 $7

• Pressed Panino - St Malo Seeded Roll -Ham, cheese, tomato & dijon $9 -Prosciutto, pesto & mozzarella $10 -Goats cheese, scrambled egg & rocket $8

LUNCH

cucumber, lemon aioli, cos & mint

• Moroccan Lamb

“Deli Style Sandwiches” • Italian Pork & Veal Meatball

$16

Tomato Ragu and Jack Cheddar.

• “Tuna Melt” Sirena Tuna

$15

Paprika Aioli, Sweet Corn, Baby Capers, Roma Tomato and Jack Cheddar.

• “Sloppy Joe”

$16

Spiced Ground Beef Ragu, Brioche, Cornichons and Onion Rings

• Pulled Pork

$15

Kingston Coleslaw, Cucumber Pickle

• Shaved Pastrami

$17

Housemade Sauerkraut, Cucumber Pickle, Swiss Cheese & Horseradish Mayonnaise.

• Kingston “Philly Steak” Cajun Spiced Scotch Fillet $16 Peppers, Onions, Mushroom & Provolone Cheese.

Salads • Beetroot,

• Chicken Breast

$16

Quinoa, goats cheese, pumpkin seeds, spinach & apricots ...Add Chicken $4.5

• Roast Pumpkin,

$18

Lentils, Risoni, Asparagus, Goats Cheese and Aged Balsamic

• Moroccan Lamb Salad

$19

Wild Rocket, Chickpea, Grilled Zucchini, Roasted Eggplant, Red Onion, Heirloom Tomato and Garlic Yoghurt.

• Poached Ocean Trout

$19

cous cous, tomato, pickled cucumber & rocket

• Kingston Caesar

$15

crispy bacon, sourdough crouton, soft boiled egg, baby Cos & Parmesan crumble ...Add Chicken $4.5

Burgers-All Served with French Fries • Cheeseburger

$13

Angus beef, cheddar cheese, pickle, tomato sauce

• Grilled Haloumi

$18

$17

avocado, provolone & coleslaw

• Angus Burger

$18

relish, beetroot, cheese, lettuce, bacon ‘n’ aioli

• Kingston’s Hotdog

$16

traditional frankfurter, sweet onions, mustard, aged cheddar & aioli

• Pork Burger

$18

Pickled Red Cabbage, Sweet Apple Sauce, Wild Rocket and Aioli Sliders -Pulled pork, ‘kingston’ slaw & pickle $12/21 -Wagyu, cheese ‘n’ sweet mustard $14/23

Pasta • Linguini w Prawns,

$19

Heirloom Tomato, Garlic, Baby Spinach & Green Peas

• Kingston’s Hearty Beef Ragu

$18

grilled eggplant, tomato & garlic yoghurt

$19

with Spaghettini and Aged Parmesan

• Chicken & Wild Mushroom Risotto $19 with Provolone and Parmesan

Mains • 300g Scotch Fillet

$30

$36

$25

(Grain feed MBS+2)

• Sticky pork ribs, BBQ corn & chips

• Crispy pork belly,

coleslaw, KC’s apple sauce

• BBQ’d ½ chicken ‘n’ chips,

$20

smoked paprika aioli & lemon

• Kingston & Co Market Fish ‘n’ Chips, $22 Lemon Aioli & Tartare

Sides • BBQ corn on the cob, butter & sea salt $5 • Fries & sauce  $6 • Big onion rings $8 • Mixed Lettuce, Red Onion, Roma Tomato 7

and Cucumber • Mac ‘n’ cheese

$8 $10

Kids Meals-12 years & under • Mac ‘n’ cheese  $10 • Spaghetti Bolognese  $10 • ‘Kingston’ Kids Meatballs ‘n’ Sauce $10 • Beef burger, cheese & fries $10 • Chicken Schnitzel & fries $12 • Steak & fries $12

Desserts • ‘Kingston’ Brownie

$12

$14

‘Serendipity’ ice cream & sorbet, Italian meringue and seasonal fruits

• Vanilla bean panna cotta,

$12

praline, pineapple, lime syrup & coconut ice cream

• Chocolate Torte

$14

with dark choc mousse, macerated fruit & crème fresh ice cream

• Mascapone banoffee cheesecake $13 with caramelised banana and salted caramel

• Baked apple crumble

$13

cinnamon ice cream, rum ‘n’ raisins

• Belgian waffle

Starters • Grilled haloumi,

$15/23

sticky figs, flat bread & lemon

• Chilli fried chicken wings,

$14/22

‘kingston’ slaw, cucumber pickle, house chilli sauce

• Prawns on toast,

$15/23

sweet garlic, heirloom tomato, herbs & lemon

• BBQ Chorizo, Roasted Peppers, $14/22 Hummus, Wild Rocket, Grilled Lemon & Crostini

• Crispy Fried Lamb Riblets,

Belgian chocolate, hazelnut, honeycomb, caramel chunk ice cream

• Frozen Pavlova

DINNER

For 1 $10 For 2 $16

candied banana, choc fudge chunks, coconut ice cream and belcolade chocolate sauce

$14/23

Labneh, Parsley, Mint, Almonds & Lemon

• Sliders -Pulled pork, ‘kingston’ slaw & pickle $12/21 -Wagyu, cheese ‘n’ sweet mustard $14/23

Salads • Roast Pumpkin,

$20

Lentils, Risoni, Asparagus, Wild Rocket, Goats Cheese and Balsamic

• Moroccan Lamb Salad

$24

Wild Rocket, Chickpea, Grilled Zucchini, Roasted Eggplant, Red Onion, Heirloom Tomato and Garlic Yoghurt.

• Roasted Heirloom Vegetables

$22

Asparagus, Baby Spinach, Basil, Grilled Schiacciata ...Add Grilled Haloumi $27

Burgers-All Served with French Fries • Grilled Haloumi

$18

cucumber, lemon aioli, cos & mint

• Moroccan Lamb

$18

grilled eggplant, tomato & garlic yoghurt

• Chicken Breast

$17

avocado, provolone & coleslaw

• Angus Burger

$18

relish, beetroot, cheese, lettuce, bacon ‘n’ aioli

• Pork Burger

$18

Pickled Red Cabbage, Sweet Apple Sauce, Wild Rocket and Aioli

Pasta $15/24 $16/25

Kids Meals-12 years & under

• Kingston’s Hearty Beef Ragu

• Big onion rings $8 • Mixed Lettuce, Red Onion, Roma Tomato and Cucumber $8 • Mac ‘n’ cheese $10

$15/22

with Spaghettini and Aged Parmesan

• Chicken & Wild Mushroom Risotto with Provolone

• Linguini w Prawns

Heirloom Tomato, Garlic, Baby Spinach & Green Peas

• Rigatoni

$15/23

with Italian Pork and Fennel Sausage, Roma Tomato, Herbed Pangratata and Aged Parmesan

Mains • Kingston & Co Market Fish ‘n’ Chips, Lemon Aioli & Tartare Salad $26 • Grilled ocean trout $28 Warm cous cous salad, heirloom tomato, lemon & oregano mayonnaise

• BBQ’d chicken ‘n’ chips-Smoked paprika aioli & lemon Half ................. Whole .................

$20 $32

$36

$32

$12

Belgian chocolate, hazelnut, honeycomb, caramel chunk ice cream

• Frozen Pavlova

$14

$12

praline, pineapple, lime syrup & coconut ice cream

• Chocolate Torte

$14

with dark choc mousse, macerated fruit & crème fresh ice cream

• Mascapone banoffee cheesecake $13 with caramelised banana and salted caramel

• Baked apple crumble

$13

cinnamon ice cream, rum ‘n’ raisins • Belgian waffle For 1 $10 | For 2 $16 candied banana, choc fudge chunks, coconut ice cream and belcolade chocolate sauce

BBQ corn & French fries

• Sticky lamb ribs

• ‘Kingston’ Brownie

• Vanilla bean panna cotta,

Panzanella, Labneh

Desserts

‘Serendipity’ ice cream & sorbet, Italian meringue and seasonal fruits

• Crispy pork belly-‘Kingston’ slaw & apple sauce $25 • Braised & BBQ’d Angus beef brisket-French fries & Hollandaise sauce $28 • Marinated Lamb Rump, $30 • Sticky pork ribs

• Mac ‘n’ cheese  $10 • Spaghetti Bolognese  $10 • ‘Kingston’ Kids Meatballs ‘n’ Sauce $10 • Beef burger, cheese & fries $10 • Chicken Schnitzel & fries $12 • Steak & fries $12

BBQ corn & French fries

• Steaks -250gm Sirloin Grain feed MBS+2 $25 -300gm Scotch Grain feed MBS+2 $30 -350gm Rib on the Bone Pastured feed $35

Sides • BBQ corn on the cob, butter & sea salt $5 • Fries & sauce  $6

• Pasta Of The Day • Braised Lamb Shanks

18 25

Share Plates

• Nachos 13 Beef Or Veg

ORCHARD

• Butter Milk Popcorn Chicken Breast • Beer Battered Onion Rings

Tel: 02 9412 1094

455 Victoria Ave, Chatswood NSW 2067

W/Ranch Dressing

• Potato Wedges

W/Sour Cream And Sweet Chilli Sauce

• Seared Halloumi 10

Pizza

• Margherita 12.5 • Tandoori Chicken 12.5 Cashews, Red Capsicum, Minted Yoghurt & Mango Chutney.

• Orchard Supreme

W/Chilli Mayo

12.5

Mushroom, Olives, Pineapple, Pepperoni & Chorizo.

Tomato Salsa On Sour Dough

• Salt And Pepper Squid 13 • Garlic Bread 5

Bar Favourites

• Thai Vegetable Curry • Soft Tacos

15 15

Beef And Chicken

• Hawaiian 12.5 • 250G Black Angus Rump 15 Ham, Pineapple. • Steak Sandwich 15 • Fish And Chips 15 Burgers • C hunky Beef And Guiness Pot Pie 15 • Wagyu Beef 12.5 • C hicken Schnitzel 15 With Chips • A dd Parmigiana Toppings 1 • Pulled Pork And Slaw 12.5 • B eef Or Chicken Sizzling Fajita 15 With Chips • Cajun Chiken 12.5 With Chips

Salads

• Warm Roast Vegetable Salad

• Chicken Nuggets • Pizza 15

W/Feta

• BBQ Baby Octopus Salad

W/Greek Salad

• Chicken Caesar 15 • Thai Beef 15

Sides

• Mash Chips/Salad/Veggies

Mains

• Market Fish Of The Day • 300G Scotch Fillet Char Grilled 10

Kids

7 7

Ham & Pineapple

• Fish And Chips

Sauces

• Gravy / Mushroom / Pepper Aioli 1

Lunch

(Monday-Wednesday With Any Drink Purchase)

7 25 23

• Burgers 10 • Pizza 10 • Tacos 10 • 200G Rump Steak 10 • Vegetarian 10 • Enchiladas 10

B) Flat Noodle

• Asam Laksa

$10.90

• Hokkien Mee

$12.90

• Fish Ball

$11.90

• Pork Noodle

$11.90

• Fish Head Noodle

$11.90

• Chicken Noodle • Tom Yam Noodle • Loh Mee

$11.90 $13.90 $11.90

• Mee Goreng • Belacan Vermicelli • Char Kwai Teow • Curry Laksa

$11.90 $11.90 $11.90 $13.90

• Pan Mee

$13.90

• Dry Noodle

$6.90

• Mee Siam

$13.90

A) Vermicelli B) Thick Vermicelli

A) Thick Yellow Noodle B) Thick Yellow & Vermicelli

Chef Rasa Sayang MALAYSIAN DELIGHTS

Tel: 02 8068 4402

375 Victoria Ave, Chatswood NSW 2067

Starters • Popiah • Bakar Tofu • Stuffed Crab • Satay

$8.80 $5.00 $10.00 $9.00

A) Chicken B) Beef C) Lamb

$9.00 $9.00 $9.00

$4.80 $4.80 $4.80 $4.80

• Fruit Rojak • Indian Rojak • Chee Cheong Fun

A) Sweet Sauce B) Curry Pork Skin C) Shrimp Sauce D) Garlic & Shallot

RICE

• Nasi Lemak Biasa • Nyonya Nasi Lemak

A) Fried Chicken B) Curry Chicken C) Rendang Beef D) Rendang E) Sambal Petai Udang F) Curry Lamb

• Hainanese Chicken Rice • Nasi Goreng Belacan • Anchovies Fried Rice • Wat Tan Rice • Chicken & Salted Fish Fried Rice • Bak Kut Keh Rice • Yong Tofu Rice

Noodles • Prawn Mee

A) Vermicelli & Yellow Noodle B) Yellow Noodle

• Chef Rasa Sayang Wat Tan Hor A) Vermicelli & Flat Noodle 12

$7.80 $12.90 $4.80

$8.00 $8.50

$4.50 $3.50 $4.00 $4.00 $4.00 $4.00

$13.90 $11.90 $12.80 $12.50 $11.00 $13.90 $14.90

$13.90 $13.90

A) Yellow Noodle & Vermicelli B) Vermicelli & Flat Noodle

A) Yellow Noodle & Vermicelli B) Vermicelli & Flat Noodle A) Vermicelli B) Thick Vermicelli

A) Yellow Noodle B) Thick Yellow Noodle

A) Yellow Noodle B) Yellow & Vermicelli C) Egg Noodle

A) Thin B) Thick C) Soup D) Dry Noodle

A) Curry Chicken B) Mushroom & Chicken Feet

Snacks

• Anchovies & Peanuts • Keropok Lekor • Curry Puff Chicken • Curry Puff Vege • Loh Bak • Goreng Pisang • Goreng Ubi • Deep Fried Glutinous Rice Cake • Steam Dumpling • Goreng Mung Bean Cake • Dumpling

$5.00 $9.00 $3.00 $3.00 $6.00 $1.50 $1.50 $2.50 $2.00 $1.50 $9.00

• Otak - Otak Fafu • Pandan Chicken

$9.00 $9.00

A) Fried B) Soup

Chef Rasa Sayang M A L AY S I A N D E L I G H T S

NASI LEMAK BIASA 椰漿飯 (RENDANG BEEF 冷當牛肉)

YONG TOFU 釀豆腐

CRISPY OATS CHICKEN 麥片雞

MARMITE SPARE RIB 媽密排骨

SALT & PEPPER TOFU 椒鹽豆腐

Phone: 02 8068 4402 Address: 375 Victoria Ave, Chatswood NSW 2067 13

Tel: 02 9884 9620

sUSHI dON • TORAYA Don

$14.80

Chef’s special selection of today’s fresh sashimi on sushi rice

Shop 212/214, Level 2, Mandarin Shopping Centre • California Don $14.80 Fresh salmon, avocado, prawn, crab salad and 65 Albert Ave flying fish roe on sushi rice Chatswood NSW 2067 • Barachirashi

LUNCH SPECIAL

• Sushi & Sashimi Combination $22.00

$14.80

$11.00

• KATSU CURRY

$13.00

$14.00

• TERIYAKI CHICKEN

$12.80

• TERIYAKI SALMON

$13.80

$18.00

• Tempura Noodle

$15.00

• Chicken Katsu Noodle

$11.00

Udon/Soba noodle soup served with tempura

Udon/Soba noodle soup served with crumbed deep fried chicken fillet

$11.00

Udon/Soba noodle soup with sliced sukiyaki beef topping

$8.80

Cold Udon/Soba noodle served with dipping sauce

• Soba Noodle

$8.80

• Udon Noodle

$8.80

• Curry Noodle

$10.00

• Hiyashi

$9.90

• Kamo Namban

$14.00

Buck wheat noodle soup with seaweed and vegetables

Thick wheat noodle soup with seaweed and vegetables topping

Udon/Soba noodle in Japanese style curry soup Udon/Soba noodle in “COLD” soup with seaweed, veges & special soft boiled egg topping Udon/Soba noodle soup with roast duck and leaks topping

$16.00

Udon/Soba noodle soup in Hot pot with prawn tempuras and lot of topping

Fresh salmon and salmon roe on sushi rice

NOODLES

• Nabeyaki

• Salmon Ikura Don

• TORAYA’s Lunch Box Deluxe $22.00

California rolls (4pcs), selected fresh sashimi (7pcs), tempura, teriyaki chichken

$14.80

• BEEF CURRY

• TORAYA’s Lunch Box

• Zaru

Selected fresh sashimi (10pcs), nigiri sushi (6pcs), California rolls (2pcs) & Udon noodle soup California rolls (4pcs), selected fresh sashimi (7pcs), tempura, teriyaki chichken, small udon noodle soup, savoury steamed egg custard & dessert

• Beef Noodle

Selected pieces of fresh sashimi on sushi rice covered with thinly sliced egg, eel and salmon roe

Curry and rice Japanese style beef curry

Japanese style curry with crumbled and deep fried pork loin topping

• PRAWN FRY CURRY

Japanese style curry with crumbled and deep fried prawn topping

LUNCH SET

Teriyaki tender chicken thigh fillet served with salad

Teriyaki Tasmanian salmon fillet served with salad

• TERIYAKI BEEF

$12.80

Teriyaki sliced prime scotch fillet served with salad

• TONKATSU

$13.80

• CHICKEN KATSU

$12.8

• TEMPURA

$13.80

• SYOGAYAKI

$13.80

• SPICY PORK

$12.80

• TORINAMBAN

$13.80

• GRILLED MACKEREL

$11.80

• SALMON KAMA

$12.80

Crumbed and deep fried premium “Berkshire” pork loin with Katsu sauce Crumbed and deep fried tender chicken thigh fillet with Katsu sauce Lightly batter fried prawns, fish fillet and vegies with tempura sauce BBQ sliced “Berkshire” pork loin marinated in soy based ginger sauce BBQ sliced pork belly marinated with semi-sweet spicy chilli paste Chicken thigh fillet fritters in “Nomban sauce” topped with tar-tar sauce Japanese mackerel lightly salted

Established in 2006, Toraya has been a popular Japanese cuisine restaurant, in providing fresh, tasty and authentic Japanese food. Toraya has been committed to Sydney's freshest seafood and has a wide selection of traditional Japanese cuisine on the menu. Toraya is open 7 days and provide a great lunch and dinner for family and friends.

Tel: (02) 9884 9620 Website: www.toraya.com.au Shop 212/214, Level 2, Mandarin Shopping Centre 65 Albert Ave, Chatswood, NSW 2067

Open 7 days Lunch: 11:30 - 15:00 Dinner: 17:30 - 21:30 (Sunday, Public holiday 17:30 - 21:00) Licenced & BYO (wine only) 15

Beef and mushroom soy and ginger skewers

Cookies and cream slice

Ingredients:

• 12 pre-soaked bamboo skewers. • 600g beef rump steak, trimmed, cut into 2cm pieces • 200g button mushrooms, halved • 2cm piece fresh ginger, peeled, finely grated • 2 garlic cloves, crushed • 2 tablespoons peanut oil • 1/3 cup mirin (Japanese rice wine) • 1/3 cup salt-reduced

soy sauce • 270g packet Hakubaku Organic Ramen Noodles • 4 green onions, thinly sliced • 1 small carrot, peeled, grated • 1 Lebanese cucumber, deseeded, grated • 1 small avocado, finely diced • 1/4 teaspoon sesame oil • 2 teaspoons brown sugar

Step 1: Thread steak and mushrooms onto skewers.

Place in a large, shallow glass or ceramic dish. Combine ginger, garlic, oil, 1/4 cup mirin and 1/4 cup soy sauce in a jug. Drizzle over skew ers. Turn to coat. Cover with plastic wrap. Refrigerate for 2 to 3 hours, if time permits.

Step 2: Heat a greased barbecue plate or chargrill on

medium-high heat. Cook skewers, turning, for 6 to 8 minutes for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside to rest for 5 minutes.

Step 3: Meanwhile, cook noodles in a large saucepan

of boiling water, following packet directions until tender. Drain. Place in a bowl. Add onion, carrot, cucumber and avocado. Whisk sesame oil, sugar and remaining mirin and soy sauce in a bowl. Add to noodle mixture. Toss to combine. Serve noodle mixture with skewers.

• 350g Oreo biscuits • 150g unsalted butter, melted • 2 teaspoons powdered gelatine • 400g cream cheese • 300ml thickened cream • 1 teaspoon vanilla extract • 1/2 cup (110g) caster sugar • 200g white chocolate, melted, cooled slightly • Melted dark chocolate, to drizzle

Step 1: Line a 4cm-deep, 18 x 25cm lamington pan

with plastic wrap.

Step 2: Place 250g of the biscuits in a food processor

and process into fine crumbs. Add the butter, process to combine, then press the mixture into the base of the pan. Chill in the fridge for 30 minutes.

Step 3: Sprinkle the gelatine over 1/4 cup (60ml) cold

water in a heatproof cup. Place the cup in a pan of gently simmering water and stir the gelatine to dissolve.

Step 4: Place the cream cheese, cream, vanilla and

caster sugar in the bowl of an electric mixer, and beat until smooth. Stir in the gelatine mixture and melted white chocolate.

Step 5: Roughly chop the remaining biscuits and stir

through, then pour the cream cheese mixture over the chilled base.

Step6: Cover with plastic wrap and return to the

fridge to set overnight.

Step7: Drizzle with the melted dark chocolate just

before serving, then slice in the pan.

Chase Oyster Bar and Dining nc h Cu isi ne Mo de rn Ita lia n / Fre

Tel: 9410 0111 Location : Chatswood Chase shopping centre Food court level Trading Hours Monday - Sunday 11:00am - 10:00pm Monday 5:30pm - 10:00pm by booking only Open for breakfast on Friday, Saturday, Sunday from 9am Email: chasebar1@tpg.com.au

• Pork • Fish

Set $9.00 | Box $12.00 Set $9.00 | Box $12.00

*Cheese Topping

$2.00

Sizzling Bulgogi

Tel: 02 9410 2545

Shop 201, Food Court, Mandarin Shopping Centre, 65 Albert Ave, Chatswood NSW 2067

Deli Babs • Chicken • Beef • Pork • Seafood

Set $7.80 | Box $10.80 Set $7.80 | Box $10.80 Set $7.80 | Box $10.80 Set $8.80 | Box $11.80

*Sauce Choice: Chilli/ Sweet Chilli / Sweet Soy

Deli Tofu • Vegetable • Chicken • Prawn • Seafood

Set $7.80 | Box $10.80 Set $7.80 | Box $10.80 Set $8.80 | Box $11.80 Set $8.80 | Box $11.80

*Sauce Choice: Chilli/ Sweet Chilli / Sweet Soy

Teriyaki • Chicken • Beef • Tofu • Salmon • Eel

*Sauce Choice: Teriyaki/ Sweet Chilli

Bbq noodle • Vegetable • Chicken • Beef • Pork • Seafood • Prawn

*Sauce Choice: BBQ/ Spicy / Teriyaki

Katsu

• Chicken

Set $9.00 | Box $12.00

• Chicken • Beef • Pork • Seafood • Prawn

Hot & Spicy • Chicken • Cheese Chicken • Pork • Pork Octopus

bEEF ribs (galbi)

• Mild Beef • Chilli Beef

Set $11.00 | Box $14.00 Set $11.00 | Box $14.00

*Sauce Choice: Chilli/ Sweet Soy

BIBIM BAB

• Vegetable • Chicken • Beef • Raw Salmon • Raw Mixed Fish • Raw Tuna

$7.80 $7.80 $7.80 $8.80 $8.80 $10.80

*Sauce Choice: Chilli/ Sweet Soy

zIZIMI

• Chicken • Beef • Vegetable • Seafood • Salmon

Spicy SOUP • Fish • Mixed

$8.00 $8.00 $8.00 $8.80 $8.80

$8.00 $9.00

$7.80 $7.80 $7.80 $8.80 $9.80

NOODLE SOUP • Chicken • Beef • Vegetable • Seafood • Prawn

Party Platters

Best Quality With Best Service! All at one low price

$2.90 Every Plates! Open 7 Days Trading Hours Mon, Wed, Sun: 11:30am - 9:00pm

Food Court, Mandarin Shopping Centre 65 Albert Ave Chatswood NSW 2067

C G re ou e po n n Te

Shop 225 - Sushi Sagunja

Shop 201 - Sagunja Korean fusion

Fr e

Ph. 9410 2545 | Fax. 9904 6751

Tue, Thu, Fri, Sat: 11:30am - 9:30pm

Visit mandarincentre.com.au itâ&#x20AC;&#x2122;s Fresh

OP UNT EN IL LA TE FRE

EW i-Fi

20 5804_JLL_MandarinCtre_MenuBookDblePgeSpread286x200_F.indd 1

ph: 02 9411 1213

65 Albert Avenue Chatswood OPEN 7 DAYS: 10am-8pm daily, 10am-9pm Thurs

e’s e Mandarin Centr Come and visit th . Food Court today spectacular NEW uding delicious food incl f o y et ri va a oy nj E n, ese, Korean, India an p Ja , ai Th , se ne Chi not on cuisine or why si fu an si A , an si Malay e café. grab a coffee at th Cha restaurant Plus the new Yum open! on level 2 is now

It’s Fresh • Value • Food • Entertainment

21 12/08/2014 10:02 am

Fig, prosciutto and chilli jam pizza Ingredients: • 2 pizza bases • 85g (1/4 cup) chilli jam • 100g (1 cup) coarsely grated fresh mozzarella • 100g thinly sliced prosciutto • 4 fresh figs, quartered • Baby rocket, to serve • Extra virgin olive oil, to drizzle • Lemon wedges, to serve (optional)

Step 1: Preheat oven to 220C/200C fan forced. Place pizza bases on 2 baking

trays. Spread with chilli jam. Sprinkle with mozzarella. Bake for 8-10 minutes or until golden and melted.

Step 2: Arrange prosciutto on pizzas. Top with figs and sprinkle with rocket.

Season with pepper and drizzle with oil. Serve with lemon wedges, if using.

Kiwi Passionfruit Pavlova Step 1: Preheat oven to

120°C/100°C fan-forced.

Line a baking tray with baking

paper. Mark a 22cm circle on the paper.

Step 2: Using an electric mixer, beat egg-whites until stiff peaks form. Add caster

sugar. Beat for 10 minutes or until sugar has dissolved. Add cornflour,

vinegar and vanilla. Beat for 1 minute. Spoon mixture onto circle. Using a

palette knife, shape into a circle with high sides. Make furrows up sides.

Step 3: Bake for 1 hour 15 minutes or until firm. Allow to cool completely in

oven with door slightly ajar.

Step 4: Using an electric mixer, beat cream and icing sugar until soft peaks 22

form. Place pavlova on a plate. Spread with cream mixture. Top with

kiwifruit and passionfruit pulp. Serve.

Ingredients: • 6 eggwhites • 1 1/2 cups caster sugar • 1 tablespoon cornflour • 1 teaspoon white vinegar • 1 teaspoon vanilla extract • 300ml thickened cream • 1 tablespoon icing sugar mixture • 4 kiwifruit, peeled, sliced • 2 passionfruit, halved

Pearl

8075 7300

Tonkotsu Ya

9411 8707

East West Gourmet

9411 2811

Korean BBQ

9410 1250

Fujiyama Noodle Bar

9904 8260

Munch Time

9411 2282

Victor Street Smorgasbord

9904 8727

Queen of Spades

0402 872 411

Asian and Thai

9904 8487

FOOD COURT

Plus One Noodle and Steamed bun 0412 238 328 Pholicious Vietnamese Cuisine

9884 8468

Bobo’s Cafe

0401 622 611

Namaste Cuisine

9884 7870

May’s Malaysian

9419 6977

Sushi Sagunja

9410 2545

Cupparoma

0426 963 228

65 Albert Avenue Chatswood | OPEN 7 DAYS: 10am-8pm daily, 10am-9pm Thurs 23

SALADS

Seaweed Tofu Teriyaki Chicken Salmon Soft Shell Crab

APPETISERS

Tel: 02 9413 2866

Shop 56, 47 Neridah Street Chatswood NSW 2067

Mains

*All served with rice (free refills) and miso soup

• Teriyaki

- glazed with a light marinade of soy sauce, mirin (Japanese cooking wine) and sugar

Tofu Chicken Salmon Wagyu Beef

• Yakiniku

- grilled and served with a specialty sauce

Chicken Wagyu Beef

• Tempura

- lightly battered and deep fried

Vegetable Tempura Prawn Tempura (5 pieces) Mixed Tempura (3 pieces of prawn and vegetables)

• Kara-age & Katsu Chicken Kara-age

- marinated with spices and soy sauce, and deep fried

Pork Katsu

- deep fried with bread crumbs

Chicken Katsu Salmon Katsu

• Hamburger Steak (Wagyu Beef)

- minced and made into a patty for pan frying

with BBQ Sauce with Cheese Japanese Wafu Style

- served with grated radish and a simple Japanese-style vinaigrette sauce 24

Teriyaki

• Edamame

- everyone’s favourite boiled edamame beans

• Agedashi Tofu

- lightly battered in with potato starch, deep fried, and served with a light sauce of soy sauce and mirin (Japanese cooking wine)

• Yakitori

- grilled chicken on skewers with an irresistible sauce of soy sauce, mirin (Japanese cooking wine) and a hint of sugar

• Nasu Dengaku

- deep fried eggplant and served with a specialty miso paste

• Chicken Kara-age

- marinated with spices and soy sauce, and deep fried

• Gyoza

- pan fried dumplings

• Soft Shell Crab Kara-age

- marinated with spices and soy sauce, and deep fried

• Miso Soup

UDON

Udon (half size) Udon Tempura Udon Curry Udon Teriyaki Chicken Udon Chicken Katsu Udon Pork Katsu Udon

RICE

Plain Rice Curry Rice Katsu Curry Rice Ten Don Chicken Katsu Don Pork Katsu Don Salmon Avocado Don

up o sto use n ca on re d in n o e on th nly gr ce e b ou in e p)

IN ST ORE

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CHATTIE’S KOMACHI

Tel: 02 9419 8669

Shop 223, Level 2, Mandarin Centre, Chatswood NSW 2067

白灼游水蝦

$55/半kg

千島明蝦球

$28.80

脆皮乳鴿

$26.80

三杯豬頸肉

$26.80

清蒸鮑魚仔

時價

辣子豬頸肉

$26.80

清蒸生蠔

時價

三杯牛柳粒

$26.80

(加XO粉絲)

(加$0.5)

燒汁牛柳粒

$26.80

招牌走地雞

$24.80/半只

鵝肝醬牛柳粒

$26.80

什菌玉子豆腐

$19.80

三杯雞軟骨

$19.80

海參魚唇煲

$42.80

辣子雞軟骨

$19.80

小炒王

$22.80

避風塘羊扒

$6.80/每件

鮑魚小炒王

$28.80

(4件起)

瑤柱杞子菜苗

$22.80

XO牛爽肉四季豆

$22.80

鮮竹魚腐

$19.80

瑤柱牛爽肉四季豆

$22.80

梅菜炒芥膽

$22.80

梅菜炒芥藍

$19.80

冰梅焗肉排

$22.80

方魚炒芥藍

$19.80

荷芹炒臘味

$26.80

翠棠豆腐

$23.80

Seafood and Yum Cha

- The Best SEAFOOD Price in Chatswood -

YUM CHA

[ Weekends & Public Holidays $5.8/per dish Monday to Friday

$4.8/per dish

Complimentary Chinese Tea Every Day Mon-Fri: 11.00am – 3.00pm & 5.00pm – 10.30pm Sat-Sun: 10.00am – 3.00pm & 5.00pm – 10.30pm

(02) 9419 8669 Level 2 Shop 223, Mandarin Centre, Chatswood NSW 2067 27

Pumpkin and chickpea quesadillas with jalapeno salsa

Choc-caramel fudge

Ingredients:

• 850g Kent pumpkin, peeled, cut into 1.5cm pieces • 2 tablespoons extra virgin olive oil • 1 small red onion, finely chopped • 2 garlic cloves, crushed • 2 teaspoon ground cumin • 400g can chickpeas, rinsed, drained • 2/3 cup fresh coriander

leaves, coarsely chopped • 100g reduced-fat feta, crumbled • 55g (1 cup) Mainland Noble White reduced-fat cheddar, finely grated • 8 wholegrain tortillas • 250g baby tomato medley, chopped • 30g drained pickled jalapeno chillies • Reduced fat sour cream, to serve

Step 1: Preheat oven to 200C (180C fan-forced). Line

a baking tray with baking paper. Place pump kin on tray. Spray with olive oil. Season. Roast, stirring halfway, for 15-20 minutes or until golden and tender. Step 2: Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-low heat. Add onion and cook, stirring, for 3 minutes or until soft. Stir in garlic and cumin for 1 minute or until aromatic. Stir in chickpeas for 2 minutes or until warmed through. Coarsely crush with a potato masher. Add pumpkin to pan and stir until combined. Remove from heat and stir in half the coriander. Season. Step 3: Combine feta and cheddar in a bowl. Heat remaining oil in a non-stick frying pan over medium heat. Place 1 tortilla in pan. Sprinkle with 1/8 of the cheese mixture. Top with 1⁄4 of the pumpkin mixture. Sprinkle with an other 1⁄8 of the cheese mixture and top with another tortilla. Use an egg lifter to press to seal. Cook for 1-2 minutes, until golden un derneath. Use egg lifter to turn. Cook for 1-2 minutes or until golden. Transfer to a plate. Repeat with remaining tortillas and mixtures. Step 4: Combine tomato, chilli and remaining coriander in a bowl. Season. Cut quesadillas into wedges. Top with salsa and sour cream.

• 395g can sweetened condensed milk • 1 cup brown sugar • 2 tablespoons glucose syrup • 125g butter, chopped • 90g dark chocolate, finely chopped • 1 tablespoon golden syrup • 90g white chocolate, finely chopped

Step 1: Grease pan a 4cm deep, 20cm (base) square

cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Step 2: Place half the condensed milk, half the sugar, half the glucose syrup and half the butter in a saucepan over low heat. Cook, stirring, with out boiling, for 5 to 6 minutes or until mixture is glossy and sugar has dissolved. Step 3: Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 4 to 5 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Stir in dark chocolate until combined and melted. Spoon into prepared pan. Smooth top. Set aside for 30 minutes. Step 4: Wash and dry saucepan. Place remaining con densed milk, remaining sugar, remaining glucose syrup, remaining butter and golden syrup in pan over low heat. Cook, stirring, without boiling, for 5 to 6 minutes or until mixture is glossy and sugar has dissolved. Step 5: Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 4 to 5 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Stir in white chocolate until combined and melted. Spoon over fudge in pan. Set aside for 30 minutes. Cover with plastic wrap. Refrigerate for 6 hours or until firm. Step 6: Cut into 2.5cm pieces. Serve.

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fers! Special Of Join us in celebrating 25 years of Dr. Son’s Dentistry and Implant Surgery

? Want a ‘Whiter Smile’ metal braces’? ut ho wit ‘Straight Teeth ALS!!! ING DE BLEACH d for only eth whitene Get your te

AFFORDABLE

$200

Braces) • StarAlign (Invisible experience) • Implants (25 yrs of

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• Scaling • Fillings • Fluoride treatment

enu B

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DENTAL SERVICES • Dental Implants • Dental Check-up • Dental Bridges • Dental Clean • Dental Crowns • Endodontics (Root Canal Therapy) • Gum Disease (Periodontal disease) • Inlays/Onlays and Restoration

Ask about free $1000 government Child Dental Benefit Schedule • StarAlign (Invisible Braces) • Orthodontics • Porcelain and Composite Veneers • Sedation • TMJ Treatment • Teeth Whitening • White Fillings • Painless Wisdom Teeth Extraction

Book Now! Free VIP Parking Available

Shop 251, 813 Pacific Hwy, Chatswood NSW 2067 Ph: (02) 9412 1303 Fax: (02) 9419 2331 www.dentalimplantclinic.com.au /chatswoodimplantanddentalcentre reception@dentalimplantclinic.com.au 29

Bacon-wrapped lambcutlets with beans and fennel (gluten-free) Ingredients: • 8 frenched lamb cutlets • 2 teaspoons English mustard • 4 rashers of streaky bacon, halved widthways

Step 1: Spread cutlets with mustard and wrap meat in bacon. Secure with a

toothpick.

• 1/4 cup (60ml) olive oil

Step 2: Heat 1 tablespoon oil in a large frypan over high heat. Cook cutlets

• 800g canned cannellini beans,

rinsed, drained • 2 small fennel bulbs, thinly sliced • 2 tablespoons white wine vinegar • 1/4 cup fresh parsley leaves

(in batches) for about 3 minutes each side until bacon is crisp and lamb is medium rare.

Step 3: Meanwhile, place beans and fennel in a pan with 2 tablespoons of

water. Warm for 5 minutes over medium heat, then stir in vinegar, parsley and remaining oil.

Step 4: Season and serve with lamb cutlets.

Roasted tomato, mascarpone & rocket linguine Ingredients:

• 500g vine-ripened cherry tomatoes, halved • 2 garlic cloves, thinly sliced • 2 rosemary sprigs, leaves chopped • 1/4 cup (60ml) olive oil • 400g linguine • 200g mascarpone • 2 handfuls of rocket • Shaved parmesan or vegetarian hard cheese, to serve

Step 1: Preheat the oven to 200°C. Place the tomatoes in a roasting pan

with the garlic and rosemary. Season well with sea salt and freshly ground black pepper, drizzle with the oil and roast for 15-20 minutes until tender.

Step 2: Meanwhile, cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain and return to the sauce pan.

Step 3: Gently combine the roasted tomatoes and the mascarpone in a large

bowl to make a creamy sauce. Add the sauce to the pasta and toss well, then gently fold through the rocket until just wilted. Garnish with the shaved parmesan to serve.

*limited time only*

784 PACIFIC HIGHWAY (ENTRANCE VIA MOREE ST), GORDON, NSW 2072 (02) 9498 5826

CHATSWOOD MENU CHORIZO ROLL CHORIZO PLATE SMALL GARLIC PRAWNS LARGE GARLIC PRAWNS COMBO ROLL COMBO PLATE GARLIC PRAWN ROLL SPANISH OLIVES MIXED LEAVES SALAD EXTRA BREAD ROLL

$5.50 $7.00 $10.00 $12.00 $10.00 $12.00 $10.00 $5.00 $1.00 $0.50

*FULL MENU GLUTEN FREE WITH THE EXCEPTION OF BREAD *ALL PRICES INCLUDE GST

“Enjoy passion for food. Enjoy Mojo Picon”

MOJO PICON delicious flavours of the Spanish Canary Islands

0415 573 552 Chatswood Mall Markets, Victoria Ave: Thursday 9am to 9pm / Friday 9am to 7pm www.mojopicon.com.au

Apple and ginger slice

Pomegranate

Ingredients: • 170g butter, at room temperature • 1 cup brown sugar • 3 Coles Brand free range eggs • 1 cup self-raising flour • 1 teaspoon Coles Brand ground cinnamon • 1 1/2 teaspoons ground ginger • 1 grated lemon zest • 3 jazz apples, quartered, cored

Ingredients: • 200ml Pimms No. 1 Cup* • 200ml pomegranate juice* • Ice cubes • 1 cup (250ml) soda water • 1 cup (250ml) lemonade • 1/4 telegraph cucumber, halved cut into long, thin slices

• 1 tablespoon Demerara sugar • 1 orange, thinly sliced • 1/4 cup mint leaves • Borage flowers* (optional)

Step 1: Preheat oven to 180C or 160C fan-forced.

Grease and line base and sides of a 19cm x

Notes:

29cm slice pan.

* Pimms is available from bottle shops. Pomegranate juice is from greengrocers and health food shops. Borage, a flowering herb, is from garden centres.

Step 2: Using an electric mixer, beat butter and brown

Step 1: Place Pimms, juice and ice cubes into a jug.

Fill with soda water and lemonade. Stir in the cucumber, orange and mint. Serve garnished with borage, if using.

sugar until light and fluffy. Add eggs, one at a

time, beating well after each addition. Sift

together flour and spices. Fold into butter

mixture with lemon zest, until combined. Peel

and chop 1 apple and mix into batter.

Step 3: Fill prepared pan, smoothing top with a

spatula. Bake for 10 mins. Remove from oven.

Thinly slice remaining apples and arrange over

batter. Sprinkle over demerara sugar. Bake for

another 20-25 mins, or until a skewer inserted

comes out clean. Cool in pan.

Desserts

Noodles

Shabu Shabu Lamb & Beef

Shabu Shabu Seafood

Shabu Shabu Vegetables

Opening Hours: Mon- Tue: 5:00pm-10:00pm Wed - Sun: 12:00pm-2:30pm, 5:00pm-10:00pm T: 02 8021 6043 A: 77 Archer St Chatswood, NSW 2067

Wonton

Dumpling 35

Tel: 02 9411 3207 1/63A, Archer Street Chatswood NSW 2067

Roti Canai

• Roti Canai $6.90 A Fluffy And Slightly Crispy Hand Tossed Bread. This Is A Vegetarian Dish • Roti Canai With Curry Chicken $12.90 The Ever Popular Roti Canai With A Serve Of Our Delicious Curry Chicken • Roti Canai With Vegetarian Curry Mutton $12.90 The Ever Popular Roti Canai With A Serve Of Our Delicious Vegetarian Curry Mutton • Roti Canai Only(1 Piece) $4.90 Served Without Sauces • Roti Canai With Tandoori Chicken $14.90 Roti Canai With A Serve Of Our Homemade Indian Tandoori Chicken • Roti Telur $7.90 Roti Canai With Egg Throughout The Bread • Roti Telur With Curry Chicken $12.90 Roti Telur With A Serve Of Our Delicious Curry Chicken • Roti Bom $7.90 A Variant Of Roti Canai. It Is Thicker And Sweeter And Served With Condensed Milk And Sugar • Roti Planta $7.90 Roti Canai With Margarine And A Dash Of Sugar Throughout The Bread • Roti Kaya $7.90 Yet Another Variant On The Ever Popular Roti Canai But This Time With Kaya (Coconut Jam) Throughout The Bread • Roti Telur Bawang $7.90 Roti Canai With Our Lovely Combination Of Both Egg And Onions Throughout The Bread • Roti Telur Bawang With Curry Chicken $12.90 Roti Relur Bawang With A Serve Of Our Delicious Curry Chicken • Roti Canai With Beef Rendang $13.90 • Roti Telur With Beef Rendang $13.90 • Roti Telur Bawang With Beef Rendang $13.90

Satay

• Satay Chicken(6 Pieces) 6 Sticks Of Satay Chicken • Satay Chicken(12 Pieces) 12 Sticks Of Satay Chicken 36

$12.90 $21.90

• Satay Beef(6 Pieces) $13.90 6 Sticks Of Satay Beef • Satay Beef(12 Pieces) $22.90 12 Sticks Of Satay Beef • Satay Mixed(6 Pieces) $13.90 3 Sticks Of Satay Chicken And 3 Sticks Of Satay Beef • Satay Mixed(6 Pieces) $13.90 3 Sticks Of Satay Chicken And 3 Sticks Of Satay Beef • Satay Mixed(12 Pieces) $22.90 6 Sticks Of Satay Chicken And 6 Sticks Of Satay Beef • Satay Mixed(12 Pieces) $22.90 6 Sticks Of Satay Chicken And 6 Sticks Of Satay Beef

Bread

• Hainan Steamed Bread With Butter & Kaya $4.90 1 Slice Of Bread • Hainan Toasted Bread With Butter & Kaya $4.90 1 Slice Of Bread • Hainan Steamed Bread With Curry Chicken $9.90 2 Slices Of Bread • Hainan Toasted Bread With Condensed Milk $4.50 A Slices Of Bread • Hainan Toasted Bread With Peanut Butter $4.90 1 Slice Of Bread • 2 Half Boiled Eggs With Hainan Steamed Bread & Butter $6.90 2 Slices Of Bread • 2 Half Boiled Eggs With Hainan Toasted Bread & Butter $6.90 2 Slices Of Bread • Hainan Steamed Bread With Butter & Sugar $4.50 1 Slice Of Bread • Hainan Toasted Bread With Butter & Sugar $4.50 1 Slice Of Bread • 2 Half Boiled Eggs $3.00 No Bread • Pappa French Toast With Butter $6.90 1 Slice Of Egg Coated Bread • Pappa Garlic Naan With Curry Sauce $6.90 Specially Made Indian Flat Bread With Our Mouth Watering Curry Sauce • Pappa Garlic Naan With Curry Chiken $11.90 Specially Made Indian Flat Bread With Our Mouth Watering Curry Chicken • Steamed Mantau With Curry Chicken $8.90 • Steamed Mantau With Kaya $4.90

M a l a ys ia n D elig ht s a t your do orsteps

CHATSWOOD

1/63A Archer Street Chatswood NSW 2067

BROADWAY

Shop 5 185 Broadway Ultimo NSW 2007

PARRAMATTA

Shop 2185Aâ&#x20AC;&#x201C;Zone G Westfield Parramatta 159-175 Church Street Parramatta NSW 2150

For more information, please go to our website www.papparich.net.au 37

Traditional Salad With Mixed Lettuce, Roma Tomatoes, Cucumber, Spanish Onion Finished With Italian Dressing (V) (Gf)

Restaurant & Pizzeria

Tel: 02 9419 5304

Shop 3, The Concourse Chatswood 405-419 Victoria Ave Chatswood NSW 2067

LUNCH MENU Something Light

• Garlic Bread

$6.9

• Pizza Garlic Crust

$14.90

Wood Fired Italian Herb Loaf With Garlic Butter (V)

Garlic, Rosemary & Olive Oil Pizza Served With A Trio Of Dips (V)

• Antipasto Per Uno (For One)

$14.90

• Arancini Siciliani

$12.90

• Calamari Fritti

$16.90

• Bruschetta Al Pomodoro

$12.90

Antipasto Platter Of Cured Meats, Marinated Vegetables & Italian Cheeses Served With Italian Bread Sicilian Risotto Balls Filled With Mozzarella & Parmesan Cheeses Topped With Napoletana Sauce (V) Salt & Pepper Calamari On A Bed Of Rocket With An Aioli Dipping Sauce Roma Tomatoes, Basil, Garlic & Onion On Toasted Italian Bread Topped With Buffalo Mozzarella And Extra Virgin Olive Oil (V)

• Ravioli Milano

$13.90

Three Large Spinach & Ricotta Ravioli Tossed With Pine Nuts & Chives In A Creamy Napoletana Sauce (V)

• Gamberi Al Aglio

$18.90

Garlic Prawns In A Hotpot Served With Italian Bread

Served Toasted With Steak Fries

• Pollo Panini

• Rocket And Parmesan

$13.90

• Chicken Caesar

$17.90

• Terrazza Salad

$17.90

• Prosciutto Di Buffalo

$17.90

Rocket, Semi-Sundried Tomatoes, Pine Nuts & Parmesan Dressed With Balsamic Vinegar & Olive Oil (V) (Gf) Grilled Chicken, Cos Lettuce, Crispy Pancetta, Croutons, Anchovies, Shaved Parmesan & A Boiled Egg Tossed In A Light Caesar Dressing Grilled Chicken, Avocado, Roma Tomato, Buffalo Mozzarella & Mixed Lettuce Finished With A Balsamic Olive Oil Dressing (Gf) A Whole Ball Of Buffalo Mozzarella On A Bed Of Rocket & Sliced Roma Tomatoes Topped With Shaved Prosciutto And Finished With Olive Oil And Cracked Pepper (Gf)

• Suprema

Pizza For One

$15.00

• Piccante Gamberi

$15.00

• Prosciutto E Funghi

$15.00

• Carne

$15.00

• Vegetarian

$15.00

$21.90

Salami, Italian Sausage, Black Olives, Capsicum, Mushroom, Spanish Onion, Oregano, Garlic, Mozzarella Cheese & Napoletana Sauce

• Pesto Pollo

Chicken Fillet Topped With Fresh Tomato, Spanish Onion And Basil Pesto On A Napoletana Base Tiger Prawns, Fresh Ricotta, Chilli, Chives & Napoletana Sauce * Full Sized Pizza Available On Request Prosciutto Crudo, Mushroom, Black Olives, Buffalo Mozzarella Cheese & Napoletana Sauce Prosciutto, Salami, Italian Sausage, Ham, Mozzarella Cheese & Barbecue Sauce Base

Grilled Eggplant, Zucchini, Roasted Capsicum, Mushroom, Roasted Pumpkin, Mozzarella Cheese & Napoletana Sauce (V)

Pasta

$14.90

• Penne Bella

• Prosciutto Panini

$13.90

• Penne Genovese

$23.90

• Vegetarian Panini

$11.90

• Gnocchi Gorgonzola

$24.90

• Steak Panini

$15.90

• Fettuccine Gamberi

$25.90

• Spaghetti Marinara

$28.90

• Risotto Al Funghi

$23.90

Grilled Chicken, Avocado, Roma Tomato, Basil Pesto & Cos Lettuce

Prosciutto, Buffalo Mozzarella, Roma Tomato & Roasted Capsicum Eggplant, Capsicum Zucchini And Pumpkin All Roasted In Our Woodfire Oven And Rocket (V)

Grilled Eye Fillet Steak, Caramelized Onion, Roma Tomato, Lettuce & Mozzarella Cheese

• Contadina

Insalata

$15.90

Farmer’S Salad Of Roasted Beetroot, Pumpkin, Pickled Carrots, Fresh Spinach, Gorgonzola & Walnuts, Finished With Olive Oil (V) (Gf)

• Italian 38

$13.90

A Creamy Napoletana & Mozzarella Sauce With Mushrooms, Olives & Sundried Tomatoes (V) Chicken In A Creamy Basil Pesto Sauce With Semi-Sundried Tomatoes Handmade Potato Dumplings In A Rich Creamy Gorgonzola Sauce (V) Tiger Prawns Cooked With Roma Tomatoes, Rocket & Garlic Finished With Olive Oil And Lemon

Fresh Seafood Pasta With Tiger Prawns, Calamari, Baby Clam, Mussels & 1/2 A Blue Swimmer Crab In A Napoletana Sauce Arborio Rice Cooked With A Selection Of Seasonal Mushrooms In A Garlic White Wine Sauce (V) (Gf)

Restaurant & Pizzeria

North Shoreâ&#x20AC;&#x2122;s Premier Italian Restaurant Terrazza immersed amongst a plethora of Asian cuisine, brings the Italian lifestyle of food to your table. We pride ourselves on serving the very best Italian cuisine, from delicious fresh seafood, wood fired pizzas, pastas & much more. Our location on the terrace at The Concourse is the ideal venue to celebrate a special occasion. We cater for small groups to gala events for 100 people. Open 7 days for lunch & dinner from 11am til late dine indoors or alfresco on the terrace. Live entertainment â&#x20AC;&#x201C; every Friday from 6pm Book Online: www.terrazzachatswood.com.au or Phone:9419 5304 Address: Shop 3, The Concourse Chatswood, 405-419 Victoria Avenue

Restaurant & Pizzeria The inviting location & decor at Terrazza are suggestive of a European love for Italian food. At Terrazza itâ&#x20AC;&#x2122;s all about the food. Situated on The Concourse at Chatswood, our menu pays homage to Italian traditions. From shared antipasto plates to a range

steaks & much more. Our famous gnocchi is made fresh daily and our

enhances our delightful dishes. Open 7 days for lunch & dinner from 11am til late Terrazza is the place in Chatswood to catch up with family & friends. Book online: w w w. t e r ra z z a c h a t s w o o d. co m . a u or Phone: 9419 5304 Buon appetito, see you soon. Address: Shop 3, The Concourse Chatswood, 405-419 Victoria Ave

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