EAST 3 Course Set Lunch/Dinner Menu $55 Per Person for Broadbeach Restaurant Week
SERVED WITH A GLASS OF NEPENTHE ‘TRYST’ | $55
(minimum 2 guests)
Choice of Entrée:
Imperial Dukkah
Oven baked ciabatta bread served with olive oil and aged balsamic vinegar,
and our signature imperial dukkah
Thai Beef Salad
Tender marinated beef strips cooked rare on selected salad greens with red onion
and a shoyu dressing
Greek Salad (v)
Mesclun salad, Spanish onions, roma tomatoes, kalamanta olive, cucumber and fetta cheese
with an aged balsamic and olive oil vinaigrette
Soup of the Day
Our chef’s daily creation using the freshest ingredients, served with crusty bread.
Please check with your waiter for today’s special
Chestnut Pate (v)
Shoyu scented roasted chestnut & red wine pate, almond flakes, crisp sun dried
tomato tortilla with a balsamic glaze
Salt & Pepper Calamari
Tender salt and pepper calamari served with our imperial kaffir lime tartare dip
on a bed of mixed salad greens
Traditional Beef Satay
5 beef skewers marinated in lemongrass, onion, garlic & Asian spices
served with traditional peanut dipping sauce, cucumber & rice cakes
Prosciutto Wrapped Mozzarella
Grilled prosciutto wrapped buffalo mozzarella, drizzled in an oven roasted
chorizo and chilli jam
Choice of Mains:
Sizzling Garlic Prawns
Prawns wok tossed in a creamy garlic and butter sauce served
with selected seasonal vegetables and jasmine rice
Crab Lasagne
Crab, prawn and seafood baked lasagne, abalone spiked “laksa-carbonara” sauce,
dusted in coriander
Gang Pa Chicken
Thai style yellow curry with hints of lemongrass, coriander and turmeric served
with thinly sliced chicken breast, Asian vegetables and jasmine rice
Honey & Pepper Chicken or Beef
One of our signature dishes served on a sizzling plate with your choice of grilled chicken breast
Tey’s premium beef cube roll, wok toss medley of enoki, shitake and button mushroom,
caramelised honey and pepper soy sauce
Tenderloin in Red Wine Jus
Premium grain tenderloin, roasted garlic mash, grilled vegetables, red wine jus
lightly infused with indulgent chocolate…
Choice of Dessert:
East Chocolate Temptation
Freshly baked mud cake, our signature chocolate sauce, meringue nests and whipped cream
topped with strawberry and toasted coconut
Dessert Sushi
Our chef’s interpretation of “nigiri” sushi with a mock “Wasabi” made of green tea infused
mascarpone cheese, a coconut-chocolate dip to substitute “soy sauce”
A playful ending to a gastronomic night...
(v) = Vegetarian
Lunch/Dinner Menu Available between the 16th - 25th of July Bookings Essential BOOK NOW: (07) 5538 8868
Make Sure to tell the restaurant you are booking the Restaurant Week Menu
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