Prawn Cutlets & Spinach + Rice Salad
Prawn cutlets are a great addition to lunch and dinner menus. When paired with a substantial salad the dish becomes a main meal. Here we match the prawn cutlets with with a spinach, rice and yoghurt salad. The salad is easy to make and assemble. The rice can be scaled and kept warm in a rice cooker. It’s best to shred the spinach and parsley to order. The peas, onion and almonds can be prepped prior to service and kept refrigerated ready for use. This dish is great for pubs, hotels and bistros.
Tempura Scallops with a Winter Salad
Tempura scallops with our Winter salad is a labour light dish that can be served as a starter or main meal. The salad, featuring in-season cauliflower and pomegranate can be prepped prior to service and constructed and dressed to order. The dressing can be scaled and kept refrigerated for two days. Best suited for pubs, hotels and bistros.
Crumbed Squid Rings with Autumn Salad
Crumbed squid rings pair nicely with this zingy salad. Separate orange segments prior to service and keep covered and refrigerated ready for use. Experiment with the amount of harissa. Consider crushing about 25% of the chickpeas into a paste and add a touch more orange juice to highlight the nutty taste from the chickpeas. This dish is labour light, presents nicely and will suit lunch menus for larger cafes, pubs, hotels and bistros.
Authentic Udon with Panko Prawns
Panko prawns with an authentic Udon is an exciting addition to menus. Shichimi togarashi and kamaboko are readily available in Asian groceries. Experiment with the Shichimi togarashi to ensure you are adding the right amount of heat to this dish. Scale the soup prior to service to maximise efficiencies in the kitchen. This dish is ideal for pubs, larger cafes, hotels and pub bistros.
Salt & Pepper Squid, Vegetable Salad + Miso Dressing.
A vegetable salad paired with squid is a great combination for lunch and dinner menus. Here we choose salt & pepper squid from Pacific West and finish the vegetable salad with a miso dressing. Consider other in season vegetables to include or replace with our broccoli, cauliflower and beans.The dressing can be scaled and will keep refrigerated for up to two days. This dish will work nicely in pub bistros, clubs and hotels.
Coconut Prawns & Winter Tabbouleh
A Winter Tabbouleh salad featuring in-season cauliflower and pomegranate and paired with Pacific West's coconut prawns is a great addition to lunch and dinner menus. For the salad, prepare the elements prior to service and construct to order. The dressing can be scaled and kept refrigerated for two days.
This dish is labour light and is an easy dish to produce in the smallest of kitchens. Best suited for pubs, hotels and bistros.
Panko Prawns & Spinach, Rice and Yoghurt Salad
Panko prawns with a spinach, rice and yoghurt salad is an exciting addition to lunch menus. The salad is easy to make and assemble. The rice can be scaled and kept warm in a rice cooker. It's best to shred the spinach and parsley to order. The peas, onion and almonds can be prepped prior to service and kept refrigerated ready for use. This dish is great for pubs, hotels and bistros.
Barramundi & Mediterranean Style Salad
Beer battered barramundi is paired with a salad of fennel, chickpea, olives and orange with harissa. The orange segments deliver freshness and zing to a Mediterranean style of salad. Separate orange segments prior to service and keep covered and refrigerated ready for use. This dish is labour light, presents nicely and will suit lunch menus for larger cafes, pubs, hotels and bistros.
Southern Fried Fish Burger & Cool Ranch Dip
It's International Burger Day May 28! Get into the spirit of Burger Day with our Southern fried fish burger and ranch dip.
For our Southern fish burger we use Pacific West's Southern Fried Barramundi Burger. A natural Barramundi fillet with a coating of original Southern herbs and spices. This crunchy, out of the fryer fish fillet is fully prepped for you.
An exciting lunch option for pubs and hotels that want to spice things!
Coconut Prawns & Vegetable Salad with a Miso Dressing
Coconut Prawns & Vegetable Salad with a Miso Dressing is a great addition to lunch and dinner menus. The warm vegetable salad will appeal to healthy eaters while coconut prawns adds an interesting approach to a protein option. The dressing can be scaled and will keep refrigerated for up to two days. We use Pacific West Coconut Prawns. These are premium prawns in a fresh crumb and shredded coconut. This dish will work nicely in pub bistros, clubs and hotels.