MenuBook
access all the menus online via smartphone: W W W. m e n U B o o K . C o m . A U J u l y 2 0 1 15
Smokey Eggplant Scallops Smokey eggplant & scallop with coriander, garlic & pepper served with cucumber & Korn sweet chilli sauce
Roasted Chicken Herbs
Roasted thigh chicken fillet skin on marinated with lemongrass, shallot, garlic, tumeric with rice and Korn home made sweet chilli sauce.
Nam Kang Sai Icy snow flakes with grass jellies, seeds, jackfruits topped with rose syrup & condensed milk
Lunch Time 11:00am - 3:30pm Diner Time 5:30am - 10:00pm We are open 7 days phone: 02 9439 9969 Add: 128 Willoughby Rd, Crows Nest NSW 2065
Korn Special Steamed Whole Fish
Steamed whole fish in Korn special soya sauce garnished with ginger & long chilli
Tom Seab
Hot & sour soup with stewed pork soft bone and fresh herbs
Thai Noodle Soup
Fresh rice noodle with pork or beef stewed and meat balls
2
Content ISSUE 002 July 2015
access all the menus from menubook online via smartphone:
W WW .M E N U BO O K.CO M .A U Papparich
Front Cover
Papparich’s Menu
P4-8
Korn Thai
P2
Korn Thai’s Menu
P26-28
The Orchard
P9
Chef Rasa Sayang
P10-11
Kingston&Co.
P14-15
Kingston&Co.’s Menu
P16-18
Recipe---Pea falafel pita pockets
P19
Recipe---Salad with maple pork
P19
Maldini’s Espresso
P20-21
Recipe---Chicken miso soup with ginger P22
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.
Recipe---Honey- roasted figs
P22
Luneburger German Bakery
P23
Recipe---Baklava
P24
Recipe---Roast pork
P24
Little Gem Cafe
P25
MiniPot
P29
Ogalo
P30-31
2 Stews And A Cockatoo’s Menu
P32
2 Stews And A Cockatoo
P33
Mojo Picon
P34-35
Recipe---Chicken rice paper rolls
P36
Recipe---Watermelon in syrup
P36
Celsius
P37
Chase Oyster Bar
P38
Terraza Restaurant & Pizzeria
P39
Terraza Restaurant & Pizzeria
Back Cover 3
4
5
6
7
8
ORCHARD
Restaurant hours 11:30am-10pm
餐馆开放时间：11:30am-10pm
Pub Opening / Vip Room Hours: Monday to Thursday: 10am-4am Friday: 10am-6am Saturday: 9am-6am Sunday: 9am-12am
酒吧 / 贵宾室开放时间: 周一至周四: 10am-4am 周五: 10am-6am 周六: 9am-6am 周日: 9am-12am
Facilities include: TAB VIP LOUNGE Live sports on big screens Pool tables Bottleshop Beer garden Function Room
娱乐设施包括: 体育博彩 VIP 贵宾室 大屏幕体育直播 台球桌 卖酒商店 露天花园啤酒店 多功能厅
A: 455 Victoria Ave, Chatswood, NSW, 2067 | P: (02) 9412 1094 E: info@theorchardtavern.com.au | W: www.theorchardtavern.com.au 9
02 8068 4402 375 Victoria Ave, Chatswood NSW 2067 Crispy Chicken Rice Char Kuey Teow Curry Laksa
10
Chef Rasa Sayang Wat Tan Hor Nasi Lemak Biasa
Yong Tau Fu Pandan Chicken
Hainan Chicken Rice Golden Century Eggrolls
11
A) Chicken B) Seafood C) Yong Tau Fu
$13.90 $13.90 $14.90
• Dry Noodle Dry Noodle Only $7.90 A) Curry Chicken B) Hainan Chicken C) Minced Pork
Tel: 02 8068 4402
375 Victoria Ave, Chatswood NSW 2067
nAsi LemAK
• Nasi Lemak Biasa • Nasi Lemak Nyonya • Naski Lemak Add-Ons
A) Fried Chicken B) Currey Chicken C) Rendang Beef D) Sambal Petai
riCe
• Hainanese Chicken Rice • Crispy Chicken Rice • Belacan Fried Rice • Chicken & Salted Fish Fried Rice • Anchovies Fried Rice • Vegetarian Fried Rice • Bak Kut Teh Rice • Yong Tofu Rice • Wat Tan Rice
noodLes
• Belacan Vermicelli • Mee Goreng • Hokkien Mee • Char Kway Teow • Mee Siam • Chef Rasa Sayang Wat Tan Hor • Curry Laksa 12
$8.00 $8.50 $6.00 $3.50 $4.00 $6.00
$13.90 $13.90 $12.90 $12.90 $12.90 $12.90 $13.90 $14.90 $13.90 $11.90 $11.90 $13.90 $11.90 $11.90 $13.90
$11.40 $13.90 $11.40
• Prawn Mee • Pan Mee • Fish Ball Noodle • Asam Laksa • Fish Head Noodle • Loh Mee • Chicken Noodle • Tom Yam Noodle • Pork Noodle • Claypot Noodle
VeGetAriAn noodLes • Char Kuey Teow • Wat Tan Hor • Hokkien Mee • Loh Mee • Curry Laksa • Mee Goreng
$13.90 $13.90 $11.90 $13.90 $11.90 $13.90 $11.90 $13.90 $11.90 $13.90 $11.90 $13.90 $13.90 $13.90 $13.90 $11.90
stArters
• Chee Cheong Fun A) Sweet Sauce B) Curry Pork Skin C) Shrimp Sauce D) Garlic and Shallot
$4.80 $6.80 $4.80 $4.80
• Curry Chee Cheong Fun With Fishballs And Beancurd $12.90 • Satay Chicken $9.90 • Fruit Rojak $9.90 • Bakar Tofu $5.00 • Golden Century Egg $12.00 • Taro Cake $2.50 • Pan Fried Raddish Cake $12.90 • Popiah $8.80 • Stuff ed Crab $10.00
snACKs
• Curry Puff
$3.00
• Loh Bak • Keropok Lekor • Pandan Chicken • Anchovies and Peanuts
$7.80 $9.00 $11.90 $5.00
$2.00 $2.00 $2.00 $3.00 $2.00 $2.00 $3.00 $2.50
Appetizers
(Subject to availability)
• Cassava Cake • Kuih Lapis • Kuih Talam • Pulut Panggang • Kuih Sago • Red Bean Kuih • Pulut Inti • Pulut Tatal
Chef recommendation • EGG
$12.90
1.Shrimps Omelette 2.Preserved Radish Omelette 3.Tomato Scrambled Eggs 4.Bitter Melon Omelette 5.Round Bean Omelette
• CHICKEN
6.Curry Chicken 7.Sweet & Sour Chicken 8.Marmite Chicken 9.Butter Cream Chicken 10.**Hainanese Chicken 11.Bitter Melon Braise Chicken 12.Preserve Fish & Tofu Pot 13.Home Baked Chicken 14.Salt Fried Chicken 15.Crispy Oats Chicken
• TOFU
16.Salt & Pepper Tofu 17.Garlic Shallot Tofu 18.Vege Tofu Pot 19.Curry Tofu Pot 20.**Seafood Tofu Pot 21.**Yong Tofu Pot 22.Minced Meat Tofu Pot
• SEAFOOD
23.Butter Prawns 24.Crispy Oats Prawns 25.Soy King Prawns
$14.90
$18.90
$18.90
$14.90
$16.90 $17.90
$19.90
26.Salt & Pepper Prawns 27.Sambal Stinky Bean Prawns 28.Sweet & Sour Prawns 29.Marmite Prawns 30.Butter Cream Prawns 31.**Asam Prawns $21.90 32.**Asam Fish Head $28.90 33.**Curry Fish Head $28.90 34.**Sweet & Sour Fish Fillet $18.90 35.**Ginger & Shallot Fish Fillet $18.90 36.**Crispy Oats Soft Shell Crab $21.90 37.**Salt & Pepper Soft Shell Crab $21.90 38.Chilli Prawns $21.90 (2 buns) $3.80
• Beef
$19.80
$16.90
39.Rendang Beef 40.Black Pepper Beef 41.Ginger & Shallot Beef 42.SiCuan Beef
• Pork
43.Deep Fried Spare Rib 44.Marmite Spare Rib 45.Butter Cream Spare Rib 46.Braised Spare Rib 47.Salt & Pepper Ribs 48.Bitter Melon Braise Pork Belly 49.Preserved Vege & Pork Stripe 50.Bak Kut Teh (Char Kway) 51.Pepper Pork Stripe Soup 52.Salted Fish & Pork in Claypot
• Vegetables
$18.90 $2.50
$14.90
53.Curry Potato Pot 54.Butter Taro/Lotus Root 55.Salted Fish With Beansprout 56.Curry Vege Pot 57.Nam Yu Vege Pot 58.Belacan Stir Fried Mix Vege (Okra, Round Beans, Stinky Beans, Eggplant) 59.Stir Fried Vege Choice of: Choysum Kangkung, Okra, Eggplant, Round Beans, Stinky Bean A) Garlic B) Belacan C) Chilly & Bean Curd Sauce 13
OUR STORY Kingston & Co. interweaves culture and flavour to bring home-styled meals to the table. Our ethos is simple – to satisfy your taste buds with recipes from around the world, by championing producers that are as fiercely authentic and local, as we are. from our
One owners’ passion and the others professionalism, combined with dedicated service staff, talented upcoming chefs with surrounds steeped in warmth and urban sophistication … brings Kingston & Co. to life. Years in the making, 2011 saw the launch of Kingston & Co. offering mouthwatering quality food, realised from a menu that is traditional as well as diverse and flexible to changing seasons. From Americana to European to classic Australiana – our menu merges and shifts, showcasing our evolution.
14
Lunch Menu The Cheese Burger
from our
Dessert Menu Chocolate Torte with dark choc mousse, macerated fruit & crème fresh ice cream
from our
Breakfast Menu Bircher Muesli
Kingston’s Produce Partners We take pride to champion what’s good for the greater good, by pushing our produce we use, to be farmed locally. Our milk – Country Valley - is 4th generation dairy farmers from country Picton, with our Artisan breads sourced in Sydney which are organic and delicious. Our coffee is exclusively developed and roasted by Gabriel Coffee to fit our flavour profile and our beer is handmade, brewed by a small authentic local brewer in Port Stephens. So why not take a moment to linger and recharge... Opening Times: Mon-Fri: 7:30am till late Sat/Sun: 8:00am till late 02 9419 5341 Shop 330-331 Westfield Chatswood 1 Anderson St, Chatswood NSW 2750 info@kingstonandco.com.au www.kingstonandco.com.au kingstonandcodiner kingstonandcodiner
from our
Dinner Menu BBQ'd & Braised Angus Beef Brisket with Hollandaise Sauce & Fries
WELCOME TO OUR HOME.
15
“Kingston” Works Wrap Streaky bacon, fried egg, sausage, hash browns, house relish, aioli & mixed leaf salad
11
A King’s Breakfast 19 2 eggs, chorizo, mushroom, tomato, bacon, hash brown, avocado & toast
16
Kingston’s Brekkie Surf ‘n’ Turf Jamon serrano, smoked salmon, poached eggs, grilled asparagus & EVOO
18
Quinoa, Dukkah & Poached Egg Salad Asparagus, avocado, roasted pumpkin, heirloom tomatoes & rocket
18
Wild Mushrooms on Artisan Toast Duxelle, smashed avocado, rosemary, thyme & goats cheese
14
Kingston’s Bubble & Squeek 12 hour braised angus brisket, potato hash, french onion, pancetta lardons & fried egg
12
Breakfast Sliders Egg, streaky bacon, hollandaise, & watercress ...swap bacon for salmon
14
The Omelette Chorizo, roasted peppers, roma tomato, spinach & sourdough
17
French Toast Nutella, caramelised banana, brioche praline & ice cream
15
“Kingston” Bircher Muesli Shaved apple, blueberries, walnuts, raspberry & ginger compote
11
16
KIDS -12 YEARS AND UNDER BREAKFAST (Served till 2pm) 1 Egg on toast Lil big brekkie egg, sausage, hash brown and toast Kiddy bacon & egg slider
6 9 6.5
LUNCH (Served from 12pm) Mac ‘n’ cheese Kingstons meatballs & sauce
10 10
Spaghetti bolognese
10
Beef burger, cheese & fries
10
Chicken schnitzel & fries
12
Steak & fries
12
Deli style sandwiches Italian pork & veal meatball, tomato ragu & jack cheddar
15
‘Tuna Melt’ Sirena tuna, paprika aioli, sweet corn, baby capers, roma tomato & jack cheddar.
14
‘Sloppy Joe’ Spiced ground beef ragu, brioche, cornichons & onion rings
15
Pulled pork, Kingston slaw & cucumber pickle
14
Shaved pastrami, housemade sauerkraut, cucumber pickle, swiss cheese & horseradish mayonnaise
16
Kingston ‘Philly Steak’ cajun spiced scotch fillet, peppers, onions, mushroom & provolone cheese
16 17
Burgers all served with French fries Cheeseburger: Angus beef, eef cheddar cheese, pickles & tomato sauce eef,
13
Grilled Haloumi Field mushroom, roasted peppers, eggplant, cucumber & aioli
18
Moroccan lamb, grilled eggplant, tomato & garlic yoghurt
18
Chicken breast, avocado, provolone & coleslaw
17
200gr Angus beef burger, relish, beetroot, cheese, lettuce, bacon ‘n’ aioli
18
Kingston’s Hotdog: traditional frankfurter, sweet onions, mustard, aged cheddar & aioli
16
Pork burger, pickled red cabbage, sweet apple sauce,wild rocket & aioli 18 Sliders Pulled pork ‘Kingston’ slaw & pickle Wagyu, cheese ‘n’ sweet mustard
Pasta & Risotto
12/21 14/23 ALL $19
Linguini with prawns, heirloom tomatoes, baby spinach & green peas Kingston’s hearty beef ragu with spaghettini & aged parmesan Chicken & wild mushroom risotto with provolone & parmesan
Salads Beetroot, quinoa, goats cheese, pumpkin seeds, spinach & apricots ...add chicken
16 4.5
Roast pumpkin, lentils, risoni, asparagus, goat cheese & aged balsamic 18 Moroccan lamb, wild rocket, chickpea, grilled zucchini, roasted eggplant, red onion, heirloom tomatoes & garlic yoghurt
19
Poached Ocean trout, pearl cous cous, tomatoes, pickled cucumber & rocket Kingston Caesar: crispy bacon, sourdough croutons, soft boiled egg, baby cos & parmesan crumble ...add chicken
19 15 4.5
*Selected menus shown above only, to access full menu, please visit our website at www.kingstonandco.com.au 18
Pea falafel pita pockets
Apple, quinoa & lentil salad with maple pork
Ingredients: • 1 1/2 cups (180g) fresh peas, or frozen peas • 400g can chickpeas, rinsed, drained • 1 teaspoon ground coriander • 1 teaspoon ground cumin • 1 teaspoon baking powder • 2 garlic cloves, finely chopped • 1 tablespoon sesame seeds • 1 tablespoon plain flour,
plus extra to dust • 1 bunch fresh mint, leaves picked • 1 large red onion, thinly sliced • Sunflower oil, to shallow-fry • 2/3 cup (160g) hummus • 4 pita breads • 2 truss tomatoes, chopped • Pickled peppers (see note) and lemon wedges, to serve
Step 1: Place peas, chickpeas, spices, baking powder, garlic, sesame seeds, four, half the mint and onion in a food processor, season well and pulse to a coarse paste.
Step 2:Shape into 12 patties and place on a baking tray lined with baking paper.
Step 3:Heat 2cm oil in a large frypan over medium-high heat and fry the falafel for 2 minutes each side or until dark golden and crisp. Drain on paper towel.
Step 4:To assemble each pocket, spread 2 tbs hummus inside each pita. Top with falafel, tomato, pickled peppers and remaining mint leaves and onion. Squeeze over lemon juice to serve.
Ingredients:
• 2 small red apples, cut into thin wedges • 1 large red onion, cut into thin wedges • 2 teaspoons extra virgin olive oil • 2 tablespoons lemon juice • 1 tablespoon maple syrup • 1 tablespoon water • 1⁄4 teaspoons dried chilli flakes • 450g pork fillet
• 100g (1/2 cup) quinoa, rinsed • 185ml (3/4 cup) water • 400g can brown lentils, rinsed, drained • 1/2 cup continental parsley leaves, coarsely chopped • 1/2 cup fresh mint leaves, coarsely chopped • 2 celery sticks, cut into matchsticks • Baby herbs, to serve • Lemon wedges, to serve
Step 1: Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place apple and onion on tray. Drizzle with oil. Season. Toss to combine. Roast for 20 minutes or until golden and tender. Step 2: Meanwhile, combine half the lemon juice, syrup, water and chilli in a bowl. Heat a non-stick oven-proof frying pan over medium-high heat. Spray pork with olive oil. Season. Cook, turning, for 5 minutes or until brown. Remove from heat. Pour over lemon juice mixture. Roast for 10-12 minutes or until just cooked through. Transfer to a plate to rest for 5 minutes. Slice pork. Allow pan juices to stand for 5 minutes to thicken. Step 3: Place quinoa and water in a small saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 8-10 minutes or until water is absorbed and quinoa tender. Step 4: Combine quinoa, apple mixture, lentils, parsley, mint, celery and remaining lemon juice in bowl. Season. Divide among plates. Top with pork and pan juices. Sprinkle with herbs and serve with lemon wedges.
19
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TRADING HOURS MON - FRI: 7AM - 9PM SAT: 7AM - 6PM SUN: 8AM - 6PM
SPECIALTY COFFEE
MALDINI’S ESPRESSO CONTINUING THE LEGACY SINCE 1998
20
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CAKES PASTRIES COFFEE SANDWICH STRATHFIELD PLAZA
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CHATSWOOD
SHOP 50 11 BOULEVARD STRATHFIELD PLAZA NSW 2135 02 9764 1840
SHOP KL ROWE ST EASTWOOD CENTRE NSW 2122 0424 221 237
SHOP 8 THE CONCOURSE 409 VICTORIA AVE NSW 2067 0424 221 238
STRATHFIELD
THE CONCOURSE
21
Baklava Ingredients: • 1 cup natural almond kernels • 1/2 cup pistachio kernels • 1/2 cup pecan nuts • 1/2 cup walnuts • 2 teaspoons ground cinnamon • 1 teaspoon ground ginger • 1/4 teaspoon ground cloves • 375g packet filo pastry • 100g butter, melted Honey Syrup: • 3/4 cup caster sugar • 1/2 cup honey
Step 1: Preheat oven to 180°C/160°C fan-forced. Grease a 4cm-deep, 23cm x 33cm (base) baking dish. Step 2: Process almonds, pistachios, pecans, walnuts, cinnamon, ginger and cloves until finely chopped. Spread mixture evenly over a baking tray. Bake for 5 to 6 minutes or until just golden. Cool. Step 3: Place 1 pastry sheet on a flat surface. Brush with
butter. Top with 1 pastry sheet. Repeat with butter and 2 pastry sheets. Line base of prepared dish with pastry stack, allowing pastry to overhang. Sprinkle with one-quarter nut mixture. Fold in overhanging pastry. Repeat layers with remaining pastry, butter and nut mixture. Trim top layer to fit dish. Brush top with butter. Step 4: Cut into 32 rectangles. Bake for 20 minutes or until golden. Reduce temperature to 150°C/130°C fan-forced. Bake for 25 to 30 minutes or until pastry is cooked through. Step 5: Meanwhile, make syrup Combine sugar, honey and 1 cup cold water in a saucepan over medium-high heat. Cook, stirring, for 3 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to medium-low. Boil for 5 minutes or until slightly thickened. Step 6: Pour hot syrup over hot baklava. Cool. Refrigerate for 2 hours or until cold. Serve.
Honeyroasted figs with limoncello creme fraiche
22
Step 1: Preheat the oven to 180°C. Line a baking tray with baking paper. Place the figs, cut-side up, on the tray. Trim grapes into small bunches and place on the tray. Step 2: In a small bowl, whisk together honey, sugar and 1/4 cup (60ml) limoncello. Drizzle limoncello mixture over the fruit, then roast for 15-20 minutes until soft and caramelised. Step 3: Meanwhile, scatter the almonds on a separate baking tray and bake for 8-10 minutes until lightly golden – check regularly as the nuts can burn easily. Step 4: Combine the creme fraiche with the remaining 2 tablespoons limoncello. Step 5: To serve, divide limoncello creme fraiche among 4 serving plates. Top each plate with 4 fig halves and 1-2 bunches of grapes. Sprinkle with toasted almonds and drizzle with extra honey.
Ingredients:
• 8 figs, halved lengthways • 2 handfuls of seedless black grapes • 1 tablespoon honey, plus extra to serve • 1 teaspoon caster sugar • 100ml limoncello (see notes) • 1/2 cup (40g) flaked almonds • 1 cup (240g) creme fraiche
23
Chicken miso soup with ginger Ingredients: • 180g dried ramen noodles • 1L (4 cups) Campbell’s Real Stock Chicken • 2 bunches broccolini, trimmed • 6cm piece ginger, peeled, cut into matchsticks • 75g (1/4 cup) red miso paste • 380g (2 cups) barbecue chicken, shredded • 200g enoki mushrooms • 2 green onions, thinly sliced • 1 sheet nori, broken (optional)
Step 1: Cook the noodles in a saucepan of boiling water following packet directions. Drain. Divide among 4 serving bowls.
Step 2: Meanwhile, bring stock to the boil in a saucepan over high heat. Add
the broccolini and ginger. Cook for 2 minutes or until broccolini is tender crisp. Use tongs to transfer broccolini to prepared bowls. Step 3: Place the miso paste in a small heatproof bowl. Add a little of the stock, stirring until miso dissolves. Step 4: Add the miso mixture to the saucepan and gently stir to combine. Bring to a simmer. Remove from heat. Add chicken and mushrooms to noodles. Ladle over miso mixture and sprinkle with shallots and nori, if using.
Roast pork with braised cabbage, cider and apple
24
Step 1: Preheat oven to 230C. Place pork on a rack in a large roasting pan. Pat rind dry with paper towel. Drizzle over 1 tablespoon oil. Sprinkle the salt over the rind and massage it into the skin, especially the scored areas. Roast in the oven for 45 mins or until the rind begins to blister. Reduce heat to 200C and roast for a further 1 hr 15 mins or until pork is cooked to your liking. Cover loosely with foil and set aside to rest for 10 mins. Step 2: Place the sweet potato on a baking tray lined with baking paper. Drizzle with 1 tablespoon oil and toss to coat. Season with salt and pepper. Roast in the oven with the pork for the last 50 mins of cooking. Step 3: Meanwhile, heat the remaining oil in a large heavy-based saucepan. Add the onion and cook, stirring, for 5 mins. Add the garlic and cook for 1 min. Add cabbage, apple, sugar, cider, vinegar and butter. Season with salt and pepper. Cover and simmer over low heat for 1 hour. Step 4: To make the gravy, pour the pan juices from the pork into a saucepan. Add flour and stir over low heat for 1-2 mins. Gradually whisk in the cider and stock until smooth. Increase heat to medium and simmer for 5 mins or until thickened slightly. Step 5: Slice pork and divide among serving plates. Serve with braised red cabbage, sweet potato, steamed greens and gravy.
Ingredients:
• 2.2kg Coles Australian Pork Leg Roast (bone in), rind scored • 1/4 cup olive oil • 1 tablespoon sea salt flakes • 4 (1kg) small sweet potato, quartered • 1 brown onion, halved, thinly sliced • 2 garlic cloves, crushed • 1kg red cabbage, outer leaves removed, finely shredded • 2 Granny Smith apples, coarsely grated • 1/4 cup (55g) brown sugar • 3/4 cup (180ml) apple cider • 2 tablespoons apple cider vinegar • 25g butter
*limited time only*
784 PACIFIC HIGHWAY (ENTRANCE VIA MOREE ST), GORDON, NSW 2072 (02) 9498 5826
25
Thai Pork Jerky $7.90 Deep fried marinated pork in Thai herbs served with Nahm Jaew sauce or chilli sauce
thAi sALAds
Open 7 Days Lunch Time 11:00am to 3:30pm Diner Time 5:30pm to 10:00pm Phone: 02 9439 9969 Add: 128 Willoughby Rd, Crows Nest 2065
LUnCh speCiAL
$10.00 Chicken, beef, pork or vegetables $14.00 Prawns or seafood (Dine in / Take Away) Pad Thai Spicy Fried Rice Cashew Nut Pad See Ew Green Curry Oyster Sauce Spicy Noodles Red Curry (Pad Kee Mao) Ginger Panang Crispy Pork Belly $10.00 Thai Fried Rice Garlic $11.00 Chicken, beef, pork or vegetables $15.00 Prawns or seafood (Dine in / Take Away) Pad Prik King Tom Yum Gai $11.00 (Pad Kra Prao) Prao) Basil(Pad Tom Yum Goong $15.00 Tom Kha Gai $11.00
entree
Mini Spring Roll (6pcs) $6.90 Curry Pu (6pcs) $6.90 Satay Chicken(6pcs) $6.90 Chicken Wings(6pcs) $7.90 Fish Cake(4pcs) $6.90 Salt&Pepper Squid $9.90 Prawn Wrapped(3pcs) $9.90 Marinated king prawn wrapped m/with coriander, garlic served with sweet chilli sauce.
side dish
Thai Beef Jerky $7.90 Deep fried marinated beef in Thai herbs served with Nahm Jim Jaew sauce or chilli 26 sauce.
Larb $14.90 Minced chicken, beef or pork, flavoured with lemon juice, mint leaves and spring onions. Nam Tok $16.90 Char grilled beef salad-hot and spicy-with chilli powder and ground roasted rice.(hot and spicy). Beef Salad $16.90 Sliced marinated beef mixed with lemon juice, mint leaves and herbs. Eggplant & Beef Salad $19.90 Eggplant and slice grilled beef combined with salad (coriander, spring onion, shallot, garlic, chilli) and chilli jam sauce. Papaya Salad (Som Tum) $14.90 Papaya salad with dried shrimp, peanut, green bean, cherry tomato and Thai dressing. Banana Blossom Prawn Salad $19.90 Sliced young banana&prawn salad with coriander, spring onion and lemon chilli jam sauce. Soft Shell Crab Mango Salad $20.90 Mango, soft shell crab, shallot, coriander with lime juice & Thai salad dressing.
CUrrY
Chicken, beef, pork or vegetables $16.90 Prawns or s eafood $19.90 Green Curry Traditional medium hot green chilli curry, with Thai eggplant & green bean. Red Curry Medium mild red chilli curry with Thai eggplant, green bean & bamboo. Jungle Curry Hot curry with spicy Thai herbs, peppercorns and vegetables. No coconut milk. Because of its nature, this curry will appear to have citrus aroma. Panang Thick mild curry with kaďŹƒr lime leaves and pea eggplant.
Chu Chee Fish Thick chu chee curry with green bean and kaďŹƒr lime leaves. Mussaman Beef Chunky tender beef cooked in a thick mild curry with onions, potatoes and peanuts. Mussaman Duck $19.90 Chunky tender duck cooked in a thick mild curry with onions, potatoes and peanuts. Red Lover Eggplant $18.90 Slow cooked eggplant prawn with coconut milk curry served with sweet basil (Pork or Prawn). Red Duck Curry $20.90 The famous roasted duck red curry, pineapple, rambutan, cherry tomato and julienne young coconut.
soUp
Tom Yum Gai $13.90 Spicy and sour chicken soup flavoured with lemon grass, lemon juice, chilli paste and mushroom. May add evaporated milk. Tom Yum Goong $17.90 Spicy and sour prawn soup flavoured with lemon grass, lemon juice, chilli paste and mushroom. May add evaporated milk. Tom Kha Gai $13.90 Mild chicken soup with galangal, lemon juice, mushroom, herbs and coconut milk. Po Taek $12.90 Mixed seafood with lemon juice Thai herbs and mushroom.
noodLe
Chicken, beef, pork or vegetables $13.90 Prawns or seafood $16.90 Pad Thai Traditional stir fried rice noodles with egg, bean sprouts, crushed peanuts, garlic chives and tofu. Pad See Ew Stir fried flat rice noodles with Chinese broccoli, egg and sweet soy sauce. Spicy Noodles (Pad Kee Mao) Stir fried flat rice noodles with sweet soy
sauce, eggs, basil and chilli.
riCe
Chicken, beef, pork or vegetables $13.90 Prawns or seafood $16.90 Rice Topped With Minced Pork Omelett e Thai omelette on top steam rice. Spicy Fried Rice Fried rice with garlic, egg, onion,chili, holy basil, and chicken, pork or beef. Thai Fried Rice Fried rice with egg, chinese broccoli and chicken, pork or beef. Pineapple Fried Rice $17.90 Dices pineapple, onion,carrot & green pea stir fried with egg with prawn. Crab Meat Fried Rice $16.90 Fried Rice with egg, crab meat, garlic & spring onion.
stir fried
Chicken, beef, pork or vegetables $14.90 Prawns or seafood $17.90 Cashew nut Stir fried with cashew nuts, shallots, onion and chilli jam. Basil (Pad Kra Prao) Stir fried with chilli, bamboo shoot, green beans and Thai holy basil. Optional minced meat, no bamboo. Garlic Fried garlic, pepper with chicken, beef, pork or seafood, garnished with sliced cucumber and coriander. Pad Lemongrass Stir fried with lemongrass, spanish onion and slide chilly. Pad Prik King Stir fried curry paste with green beans, sliced kaďŹƒr lime leaves and pork rind. Oyster Sauce Stir fried with oyster sauce, shallots and mushrooms. Ginger Stir fried fresh ginger with fungus, onion, chilli and chinese celery. 27
Mixed Vegetables ($10.90) Stir Fried mixed vegetables with oyster sauce. Sti r Fried Chinese Broccoli ($10.90) Stir fried chinese broccoli with garlic and oyster sauce.
Chef speCiAL
Pad Prik King Crispy Pork Belly $19.90 Stir fried curry paste with green beans, sliced kaffir lime leaves and pork rind. Kra Pao Crispy Pork Belly $19.90 Stir fried with chilli and Thai holy basil,topped with crispy holy basil. Basil Crispy Chicken $19.90 Stir fried with chilli and Thai holy basil,topped with crispy holy basil. Crispy Pork Belly $19.90 Stir fried chinese broccoli, chilli and oyster sauce. Prawn Ma Kham $20.90 Deep fried king prawns tamarind sauce, served on a bed of steamed Chinese broccoli. Fish Ma Kham $19.90 Deep fried fish (cutlet) tamarind sauce,served on a bed of steamed chinese broccoli. Crispy Basil Duck $20.90 Deep fried duck, stir fried chilli sauce & holy basil. Goong Asparagus $20.90 Stir fried prawn, garlic, asparagus, with korn thai signature sauce Crispy Eggplant $15.90 Fried Eggplant, saute garlic, chilli, wok tossed sweet basil with Korn thai signature chilli jam sauce topped with crispy basil. Pad Nam Prik Pao $19.90 Stir fried crispy pork belly, sauté chilli, garlic with chilli jam sauce, tomato and spring onion. Pad Thai with Grilled Jumbo Prawn (Kung Yang) $17.90 Stir fried thin noodle with egg and diced tofu combined with been sprout, garlic, chives, pound peanut with grilled king prawn on the 28
side (10 minutes) Pad Thai with Prawn (Kung Yauk) $20.90 Stir fried thin noodle with egg and diced tofu combined with been sprout, garlic, chives, pound peanut with deep fried prawns on the side (2pec) Grilled Pork Scotch Fillet $19.90 Grilled marinated pork scotch fillet served with honey and chilli sauce and vegetable Crying Tiger $19.90 Grilled marinated beef scotch fillet served with Nahm Jim Jaew sauce and roasted sesame seed sprinkled on top
drinKs
Thai Ice Tea Thai Milk Tea Thai Ice Lemon Tea Thai Ice Coff ee Ice Pinky Milk Longan Drink Ice Crysanthemum Tea Fresh Coconut Coke Diet Coke Coke Zero Fanta Orange Ginger Beer Lemonade Mineral Water
$4.50 $4.50 $4.50 $4.50 $4.50 $4.50 $4.50 $6.00 $3.00 $3.00 $3.00 $3.00 $4.50 $3.00 $2.00
dessert
Sti cky Rice and Mango **seasonal** Freshly cut mango with sweet sticky rice topped with coconut milk $9.50 Sti cky rice with ice cream mango $9.50 Coconut ice cream with sti cky rice $9.50
iCe CreAm
SINGLE SCOOP ICE CREAM Thai Milk Tea Ice Cream Mango Smooth Coconut Pandan Smooth Caramel
$4.40
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 29
Burgers
Our Famous Burgers
Ogalo Chicken,lettuce,cheese & mayo
Burger/Meal
8.50/12.00
Hot Ogalo Chicken, lettuce, cheese, mayo & chilli Jumbo Extra chicken, lettuce, extra cheese & mayo
8.50/12.00 10.00/13.50
Hot Jumbo 10.00/13.50 Extra chicken, lettuce, extra cheese, mayo & chilli Fiesta 9.50/13.00 Chicken, cheese, lettuce, tomato, onion & prego sauce Prego (chicken or beef) Cheese, lettuce, tomato, onion & prego sauce
9.50/13.00
Pinegalo 9.50/13.00 Chicken, cheese, lettuce, pineapple, bacon & mayo Ovegie 8.50/12.00 Veggie Pattie, cheese, lettuce, tomato, onion & mayo
“It Just Tastes Better�
Ofish Fish, lettuce, garlic mayo sauce
8.50/12.00
Minigalo Chicken, cheese, lettuce & mayo
6.90/10.40
Upsize Ph: 02 8971 4762 Address: Shop 1/1 Tryon Place, Lindfield NSW 2070 OPEN 7 DAYS CATERING AVAILABLE www.ogalo.com.au
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upsize any meal to medium chips and 600ml drink for $2.00 extra
Wraps
Our Sensational Wraps
Wrap/Meal
Ogalo Wrap 9.50/13.00 Lettuce, mayo, shredded cheese, tomato & grilled chicken breast fillet BBQ Chicken Wrap Shredded BBQ chicken, mayo lettuce & tabouli
9.50/13.00
Caesar Wrap 9.50/13.00 Caesar salad, caesar dressing & grilled chicken breast fillet BBQ Chicken Roll Lettuce, mayo and shredded BBQ chicken
All meals include small chips and a can of drink
8.50/12.00
Packs
CC Rider Quarter chicken, small chips & can
9.80
Combo Pack Quarter chicken, small salad & can
11.80
Lunch Pack Half chicken, small salad & can of drink
14.95
Jumbo Pack Half chicken, meidum chips & 600ml drink
13.50
Family Pack Whole chicken, large salad, large chips & 1.25L drink
27.90
Fillet Pack 2 Chicken fillets, small salad & can
13.00
Chicken
Our delicious, chargrilled chicken served with or without our chilli or lemon herb sauce Whole Chicken
Burger/Meal
Plain Hamburger Beef pattie, lettuce, tomato, onion & BBQ sauce
8.00
Quarter Chicken
4.90
All our salads are mad instore to ensure the freshest quality
6.00 / 9.50
Works Burger 10.00 / 13.50 Beef pattie, lettuce, tomato, onion, cheese, bacon, egg, beetroot, pineapple, & BBQ sauce Mini-cheese Burger Beef pattie, cheese & tomato sauce
3.50 / 7.00
Kids Meals
Kids Burger Chicken fillet, lettuce & mayo
6.30 / 9.80
Tenders Chicken tenders
6.90 / 9.90
Breakfast
13.90
Half Chicken
Salads
Hamburgers
Bacon & Egg Burger Bacon, egg & BBQ sauce
5.50 / 9.50
Breakie Burger Breast fillet, cheese, egg & mayo
6.50 /10.50
Bacon & Egg Wrap 6.50 / 10.50 Bacon, egg, shredded cheese, mayo & BBQ sauce
Small salads
5.95
Medium salads
7.95
Large salads
8.95
Family salads
9.95
Chips
Our chips are cooked in cholestrol free cottonseed oil
Bacon Delight Burger Breast fillet, bacon, cheese, egg & mayo Hash Brown
2.90
Medium chips
3.90
Large chips
4.80
X-large chips
8.50
2.00
Meals includes a small coffee & hash brown
Expresso
Small chips
7.50 /11.50
Coffee
3.50
Long Black
3.50/4.00
Flat White
3.50/4.00
Cappuccino
3.50/4.00
Latte
3.50/4.00
Tea
3.50/4.00
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Tempura Flathead, Smashed Potatoes Quince Aioli
• Swedish Prawns
$22.00
(Nothing To Do With Sweden) Prawns In A Light Tomato Curry With Roti
2 Stews And A Cockatoo
Tel: 02 9499 8698
GPO Building, 741 Pacific Highway, Gordon NSW 2072
stArters
• Edamame • Marinated Sicilian Green Olives • Marinated Warm Kalamata Olives • Cheese Board
$8.00 $8.00 $8.00 $20.00
A Selections Of 3 Cheeses, Muscatels, Quince Paste And Crackers
• Nanny Goat
$17.00
Fried Goat’S Cheese, Beetroot Jam & Croutes
• Lamb In A Blanket
$15.00
Crispy Spiced Lamb Rolls With Minted Yoghurt (X4)
• Eve’S Leaves
$16.00
Betel Leaves, Smoked Trout & Sweet Fish Sauce (X4) (Gf)
• Angels Riding Bareback
$16.00
Pan Seared Scallops With Chorizo And Vanilla Carrot Puree (X4)
• Prawn Bombers
$3.75
Tempura Prawns With Wasabi Mayo (Each)
the seA
• Crab Snowballs
$28.00
Prawn Meringue Crumble With Pickled Watermelon
• Skinny Dipping
$22.00
Sashimi Of Tuna With Sweet Ginger & Shallot Dressing (Gf)
• When Only The Best Will Do
$19.00
Manuka Smoked Fresh Salmon, Wasabi Mayo And Vietnamese Herb Salad (Gf)
• Honey I’Ve Got A Headache 32
$21.00
GArden
• Al Capone’S Balls
$16.00
Arancini Of Wild Mushroom With Taleggio And Tarragon Mayo (X3)
• You Can’T Beet A Good Root
$16.00
Roasted Beetroot, Orange, Blue Cheese & Caramelised Walnut Salad With Pomegranate Dressing (Gf)
• Castro’S Crop
$12.00
Cuban Style Grilled Corn Cob With Chilli Mayo, Parmesan & Lime (X2) (Gf)
• Snakes In The Grass
$16.00
Green Beans, Sambal, Ricotta & Candied Hazelnuts
the pAddoCK • Lamb Tiramasu
$24.00
Pan Fried Lamb Fillet Coated In Coffee And Breadcrumbs, Masala Mascarpone With Caramelised Pear
• Ruby Murray
$22.00
Penang Style Beef Curry, Pomegranate Raita And Home Made Roti
• Blow The House Down
$19.00
Pulled Pork With Cardamon Apple Compote And Roti
• The Sexy Duck
$26.00
Five Spice Duck Breast, Cauliflower Puree & Passionfruit Sauce (Gf)
the sWeet stAsh • Bananas In Pyjamas
$16.00
Banana Fritters, Peanut Butter Ice Cream, Salted Caramel Sauce
• Cha Cha
$16.00
Churros With Dulce De Leche Ice Cream & Chocolate Sauce
• Lick The Dish
$16.00
Licorice Ice Cream & Chocolate Meringue Burger With Lime Syrup
A little bird told me that if you are looking for the Best Food and Wine on the North Shore you need to fly up to 2 Stews and a Cockatoo in Gordon. And....if you don’t have the Crab Snowballs you’re Cuckoo!
2StewsandaCockatoo.com - 9499 8698 - Bookings Essential 33
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”
34
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
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Chicken, cashew and mint rice paper rolls
Ingredients:
• 50g dried rice vermicelli noodles • 1 1/2 cups cooked chicken, shredded • 1 carrot, grated • 1/3 cup chopped fresh mint leaves • 2 tablespoons fresh coriander leaves, chopped • 1/4 cup dry-roasted cashews, chopped • 3cm piece fresh ginger, peeled, finely grated • 1 garlic clove, crushed
• 2 tablespoons lime juice • 1 teaspoon brown sugar • 16 (22cm round) rice paper rounds • 32 fresh mint leaves, extra
Dipping Sauce:
• 1/2 cup hoisin sauce • 1 teaspoon Chinese five spice • 1 green onion, thinly sliced • 2 teaspoons fresh coriander leaves, finely chopped
Step1: Place noodles in a heatproof bowl. Cover with
36
Watermelon in rosewater syrup
boiling water. Set aside for 5 minutes or until softened. Drain. Rinse under cold water. Drain. Using scissors, cut noodles into shorter lengths. Step 2: Place noodles, chicken, carrot, chopped mint, coriander and cashews in a bowl. Toss to combine. In a separate bowl, combine ginger, garlic, lime juice and sugar. Stir until sugar has dissolved. Pour dressing over chicken mixture. Toss to combine. Step 3: Place a damp tea towel on a baking tray. Fill a shallow dish with warm water. One by one, dip rice paper rounds in water. Place on a tea towel to absorb excess water. Place 2 mint leaves along 1 edge of each round. Top with 2 tablespoons chicken mixture. Roll up, folding in edges, to enclose filling. Place on damp tea towel on tray. Cover with another damp tea towel (see Notes). Step 4: Make Dipping sauce: Combine hoisin, five spice and 2 tablespoons cold water in a bowl. Stir in onion and coriander. Serve rice paper rolls with dipping sauce.
Ingredients:
• 1kg seedless watermelon, halved • 220g (1 cup) caster sugar • 250ml (1 cup) water • 1 x 7cm cinnamon stick, broken in half • 1/2 teaspoon rosewater essence
Step 1: Use a parisienne scoop to scoop balls of watermelon and place in a large bowl. Set aside.
Step 2: Place the sugar, water and cinnamon stick in a medium saucepan and stir over medium-low heat until sugar dissolves. Increase heat to medium and simmer, uncovered, for 4 minutes or until liquid reaches a syrup consistency. Stir in rosewater essence. Pour the syrup over the watermelon. Cover with plastic wrap and place in the fridge for 1 hour for the flavours to develop. Step 3: To serve, remove and discard cinnamon stick and spoon among serving dishes.
WE ARE CONJURING SOMETHING SPECIAL...WITH LIQUID NITROGEN
Celsius wheels are in constant motion to whip up the tastiest liquid nitrogen Gelato using the freshest produce in pursuit for perfection!
We're not mad scientist, just a bunch of people who loves good food and in pursuit of perfect dessert. We make everything from scratch using fresh produce seasonal ingredients Fresh, creamy and faster dessert in your mouth. What's not to love? Kiosk 4 / Chatswood Bus Interchange Chatswood NSW 2067 info@celsiusdessertbar.com.au www.celsiusdessertbar.com.au Celsiusdessertbar
Celsiusdessertbar
37
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 38
Email: chasebar1@tpg.com.au
Restaurant & Pizzeria
North Shore’s Premier Italian Restaurant Our location on the terrace at The Concourse is the best venue for us to passionately deliver friendly service & great food, with the authenticity & traditional culture of an Italian restaurant & pizzeria. Our famous gnocchi as seen on Sydney Weekender is made fresh daily. Open 7 days, from 11am to 3pm and 5pm till late. Live entertainment – every Friday from 6pm Book Online: www.terrazzachatswood.com.au or Phone:9419 5304 Address: Shop 3, The Concourse Chatswood, 405-419 Victoria Avenue
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Restaurant & Pizzeria The inviting location & decor at Terrazza are suggestive of a European love for Italian food. At Terrazza it’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 of wood fired pizzas, pastas, seafood, steaks & much more. Our famous gnocchi is made fresh daily and our carefully chosen wine list defines & 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. c o 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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www.facebook.com/TerrazzaChatswood
instagram.com/terrazzachatswood