Hoggies Fish & Chips Hoggies Fish & Chips A classic dish served up Hoggies style! Premium barramundi fillet in a crispy batter combined with our famous Hog Tail Fries, a helping of fresh sala $24.50
Garlic Cream Sauce (LG) $1.95
Calamari Balsamic Salt and pepper calamari drizzled with honey sweet chilli sauce, on lettuce, carrots, cucumber, mixed beans, red onion rings and cherry tomato with balsamic Italian vinaigre $13.95
Barra Burger Premium Barramundi fillet in a crispy batter with fresh lettuce, cheese, beetroot, tomato and red onion rings completed with a traditional tartare sauce. $13.95
Apple Crumble Sundae 3 scoops of vanilla ice cream, stewed apples, caramel sauce, vanilla custard, whipped cream and butternut crumble. $8.95
Chicken Parmigiana - Crispy chicken breast schnitzel topped with an Italian style tomato sauce and sprinkled with shaved parmesan cheese. $23.95 / Lite Serve $19.95
Aussie Backyard Salad Caramelised diced pumpkin, mesculin lettuce, cherry tomatoes, cucumbers, red onion, Australian feta cheese, capsicum and almonds, tossed with a dressing of your choice. $13.95
Calamari Prime Rib – Tender Prime Rib topped with salt and pepper crumbed calamari rings and honey sweet chilli sauce. Traditional Cut $34.95 / Lite Cut $27.95
ENTRÉE BETEL LEAF SALT & PEPPER SQUID CRISPY TOFU SATAY CHICKEN SKEWER /MAIN GANG PHED PED YANG CHILLI BASIL PRAWNS ASIAN GREEN CRISPY PORK BELLY WITH CAPSICUM SAUCE STEAMED JASMINE RICE
BETEL LEAF (seasonal) $8.00
A traditional Thai appetizer, betel leafs filled with tiger prawns and topped with Thai herbs and Kinn’s special sauce. It is best to enjoy flavors in one mouthful
SALT & PEPPER SQUID $12.00
Wok-tossed deep fried squid with onion, ginger, chili, and coriander
STEAMED NOODLES $3.00
CRISPY CHICKEN $10.00
Crispy chicken Maryland served with spicy mayo
GOLDEN TOFU (6 pcs) $6.00
Crispy skin soft tofu with Kinn’s secret recipe sauce topped by crushed roasted peanuts and chili flake
WAGYU BEEF $23.00
Marinated char-grilled Wagyu beef served with stir-fried mixed vegetables and Nam Jim Jaew