Southern Cross Club Jamison Macquarie - Menú completo

Steamed prawn cutlets tossed with salad leaves, fresh spicy lime, chilli and lemongrass dressing, crispy noodles and cashew nuts.

Chargrilled pasture fed sirloin steak, mixed salad leaves, sautéed onion, Bega cheese and aioli. Served on grilled artisan Turkish bread.

Prime wagyu beef burger with short cut Pialligo bacon, garlic aioli, pickle, mixed salad leaves, Bega cheese and house made tomato relish.

Pan fried Halloumi cheese, with chargrilled capsicum, zucchini, mixed salad leaves, sliced tomato and roasted garlic aioli. Served on a toasted artisan bun with a side of thick cut chips. Vegetarian.

Freshly cooked spaghetti with our secret beefy bolognese sauce.

Plant ‘meat’ gently cooked in fresh herbs, tomato and red wine, tossed in penne pasta and served with fresh basil leaves and freshly cracked pepper. Vegetarian, Vegan.

Handmade linguine tossed with tiger prawns, thinly shaved garlic, bird’s eye chilli, cherry tomatoes, rocket, extra virgin olive oil and shaved grana padano.

Premium chicken breast schnitzel rolled in panko breadcrumbs and served with thick cut chips, tossed salad leaves, fresh coleslaw and gravy.

Freshly grilled pita bread served with three house made dips, hummus, tzatziki and rocket pesto. Vegetarian.

Local Canberra mushrooms, free range chicken and carnaroli rice, gently cooked with porcini mushroom stock and butter. Serve with freshly grated grana padano and a sprinkle of chopped Italian parsley. Gluten Free, Vegetarian.

Two pieces of fresh herbs and Parmesan cheese can be made without Parmesan cheese on request. Vegetarian.

Traditional har gow prawn dumplings , grilled spicy pork bao, duck and plum spring rolls, served with soy and sesame dipping sauce and sriracha aioli.

Crumbed chicken breast stuffed with shaved leg ham and grated cheese. Served with thick cut chips, hollandaise sauce and your choice of tossed salad leaves or a trio of steamed vegetables.

Slow roasted Riverina lamb rump marinated in freshly ground Persian spices and saffron, topped with pomegranate and mint salad. Served with house made hummus, roasted carrot and pan sauce. Gluten Free.

Chargrilled fillet of fresh Tasmanian salmon, served with thick cut chips, tossed green salad and hollandaise sauce.

Battered New Zealand whiting fillets served with thick cut chips, tossed salad leaves and house made tartare sauce.

Crumbed free range pork cutlet, shallow fried. Served with sage and cream sauce, Italian coleslaw, freshly grated grana padano Parmesan and thick cut chips.

Battered New Zealand whiting, crumbed prawns and crumbed calamari served with thick cut chips, tossed salad leaves and house made tartare sauce.

Free range pulled pork, topped with chipotle aioli, coleslaw and pickles.

Riverina lamb burger with pickled beetroot, Pialligo bacon, pineapple, sliced tomato, mixed salad leaves, Bega cheese and aioli.

Our premium chicken breast schnitzel with short cut Pialligo bacon, layered with thick cut chips, mixed salad leaves and sweet chilli aioli.

Plant based schnitzel, topped with Napoli sauce and cheese. Served with thick cut chips and tossed salad leaves. Vegetarian.

Served with steamed rice, papadum and flatbread. Vegetarian, Vegan.

Plant based ‘chicken’ tossed with fresh spicy lime, chilli and lemongrass dressing, crispy noodles and cashew nuts. Vegetarian, Vegan.

Served with chocolate sauce.

Three perfectly ripened and matured premium handmade cheeses from around Australia. Served with crisp lavash and quince paste.

Premium chicken breast schnitzel rolled in panko breadcrumbs, topped with Napoli sauce and cheese. Served with thick cut chips and tossed salad leaves.

Grass fed boneless Riverina beef cheek, slow cooked in red wine and fresh herbs. Served with Parisienne potato, roasted carrot, steamed broccolini and red wine sauce. Gluten Free.

Tasty crumbed premium chicken breast, plus salad and hot chips.

Free range chicken breast, marinated in olive oil, Greek oregano, lemon and garlic. Serve with warm pita bread, tzatziki dip, freshly tossed salad leaves and chips.

Three Riverina lamb cutlets crumbed in panko breadcrumbs and served with thick cut chips, tossed salad leaves and house made gravy.

Tossed in house made napolitana sauce and topped with freshly grated grana padano Parmesan. Vegetarian.

Half a dozen best-eating seasonal oysters from Tassie, South Australia or the NSW South Coast, served naturally with lemon cheek and cocktail sauce. Gluten Free.

Served with tangy cucumber and tomato salad, mint and coriander chutney. Gluten Free.

Gluten Free, Vegetarian.

Gluten Free, Vegetarian.

Gluten Free, Vegetarian.

Gluten Free.