Spring menu

Special Menu – Spring Luncheon Menu

Embrace the Blossoming Flavors: Introducing Our Spring Luncheon Menu

As the flowers bloom and the days grow longer, there’s no better way to celebrate the vivacious spirit of spring than with a sumptuous luncheon at Room with Roses. Our Spring Luncheon Menu, available from 4th to 16th September, showcases the season’s freshest produce, bursting with flavors that promise to tantalize your taste buds.

Start your meal with the classic and creamy Mushroom Soup, enriched with the earthy tones of mushrooms and served with toasted sourdough. If you’re in the mood for something slightly lighter yet incredibly flavorful, opt for the Spring Vegetable Risotto, a plate of creamy delight crowned with a crispy parmesan wafer.

For mains, carnivores will rejoice at our Crumbed Lamb Cutlets – a hearty dish complemented perfectly by mashed potatoes, steamed vegetables, rich gravy, and a touch of homemade mint sauce. Seafood lovers aren’t left behind with our Barramundi, featuring a crust of macadamia and lemon zest, served alongside potato gratin and a refreshing side salad.

To round off your meal, the Tangy Lemon Cheesecake offers a zesty finish, while the Rhubarb & Custard Cake provides a harmonious blend of tang and sweetness.

Join us at Room with Roses to relish this special menu and welcome spring in the most delectable way. Reservations are recommended!

Spring Luncheon Menu
4th – 16th September 2023

Enjoy 2 courses for $48 or 3 courses for $59

Cream of Mushroom Soup
served with toasted sourdough (gfo, v)
Spring Vegetable Risotto 
served with parmesan wafer (gf,v)

Main Course
Crumbed Lamb Cutlets
with mashed potato, steamed vegetables, gravy and homemade mint sauce 
Barramundi with Macadamia & Lemon Zest crust
served with potato gratin and side salad (gf)

Tangy Lemon Cheesecake
delicious baked cheesecake served with berries and Chantilly cream (gf)
Rhubarb & Custard Cake
served with ice cream & berries (gf)

gf – gluten free,
gfo – gluten free option available, please ask,
v- vegetarian

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