We're super excited to announce that our brand new summer menu has been released.
The menu features dishes drawing inspiration for diverse cuisines from around the world. Executive Chef Jay Olsen and his team of highly talented chefs have come up with some inspirational dishes using spices and ingredients from Africa to Mexico, Korea and Japan.
New dishes, such as the Steak Frittes - Bavette steak with hand-cut fries with bearnaise jus and mustard), the African spiced half a spatchcock chicken with fungreek yoghurt, and the Lamb Shoulder cooked with bay leaf, lemon and garlic served with Jersey bennes are going to be massively popular!
We're also celebrating summer - with the playful addition of iceblocks (with a difference) to the dessert menu - try our "summer on a stick" - Classic Pimms, fresh fruit and ginger syrup or a "Peach Bourbon Old Fashion" - honey, peach and thyme syrup on fruit infused ice tea!
We've retained some real tMK Classics, perpetual favourites such as the Popcorn Prawns, Grouper Sliders and Bernard's Potato Latke are all still available as Small Plates.
And that's not all - we've recently introduced some new beauties to the wine list - such as the Grant Burge "5th Generation" Shiraz from the Barossa Valley - available by glass and bottle.
Another stunning new addition to the wine list, Grant Burge Distinction The Holy Trinity 2012 Shiraz, available by bottle.
Book now: firstname.lastname@example.org or call 547 0792