19/09/2026
10 new dishes on the menu to get us through the shoulder season 🔥
Beef chuck slow-braised for hours in a fragrant coconut and spice paste - lemongrass, turmeric, ginger and warming cinnamon - until it falls apart. Served with jasmine rice with sharp, crunchy pickled carrot and radish to cut straight through the richness.
Tender pulled pork shoulder in a smoky tamari-honey BBQ glaze, served with a charred corn and black bean salad, a crisp apple-fennel-cabbage slaw, a bright coconut-lime crema, pickled red onion and toasted pepitas - light and fresh.
Chicken thigh marinated overnight in a warm, spice-laden jerk rub - allspice, thyme, ginger, cinnamon and lime - then grilled hard for real char and smoky depth. Piled over silky coconut rice and peas, finished with a sharp pineapple-lime salsa that cuts straight through the richness. An island cookout on a plate.
Tender chicken breast, tossed through warm lemon-dressed Nadine potatoes, balsamic-roasted beetroot, radish and shaved fennel in a silky lemon and dill creme fraiche dressing. Finished with toasted pumpkin and sunflower seeds for crunch and fresh dill.
Wok-seared chicken thigh strips tossed through a loosened, silky peanut satay sauce that coats every strand of egg noodle, with capsicum, carrot, cabbage and beansprouts - a proper takeaway-size classic done the RFK way. Finished with crushed peanuts, fresh chilli, lime and coriander for a bright, punchy edge.
Beef chuck, slow-braised until tender then finished hard in a glossy black bean and miso sauce - real umami. Served with proper egg fried rice. Takeaway night, done right.
Beef and pork mince meatballs, seared then simmered gently in a classic tomato and basil sauce until tender, served over spaghetti with shaved parmesan. Simple, proper, done right.
Yoghurt-marinated chicken thigh and a vibrant mix of carrot, peas, cauliflower and capsicum, folded through saffron-scented basmati rice glossed with butter and deeply caramelised onion. Served with a cooling cucumber-mint raita, toasted almonds and crispy onion for crunch. A proper vegetable-forward biryani, finished the way it should be.
Chicken breast in a silky white w**e and tarragon sauce w
