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JBJ's Restaurant
Menu
CHEF SPECIALS
Wok tossed teriyaki beef with udon noodles and seasonal vegetables.
Squid ink linguini tossed with Morten Bay Bug, prawns, scallops and a confit of garlic, chilli butter, rocket and tomato topped with provolone dolce and garlic bread.
Whole baby Snapper in a mild Thai red curry. Served with seasonal vegetables and calamari strips with a side of fragrant Jasmine rice
Chocolate Mars bar cake topped with chocolate ganache and served with berries and cream
Chicken breast stuffed with capsicum and mozzarella. Served on a bed of mashed potato and broccolini. Finished with a creamy mushroom sauce.
Garlic base with mozzarella cheese, sliced chat potatoes, chunky bacon, red onion, mushroom, chilli flakes and finished with parmesan and pesto.