Menu — What’s Cooking at Southern Quay?
A short river-country menu, built on Murray cod and whatever the week brings in.
Why Does the Menu Stay So Short?
The kitchen at Southern Quay keeps to six dishes at most, a decision made early on and never really revisited, since a longer list tended to sit unfinished by ten most nights.
A yabby and corn chowder usually opens the menu, made with whatever the river has given up that week, followed by Murray cod fillet, pan-roasted and served with damper.
Dessert rarely changes: golden syrup dumplings most nights, a lemon butter tart on lighter evenings when something less filling suits the table better.
- Yabby and corn chowder
- Changes weekly with the catch
- Murray cod fillet
- Pan-roasted, served with damper
- Golden syrup dumplings
- The kitchen’s most requested pudding
How a Dinner Table Is Booked
A table for dinner is booked apart from a seat at the cards; the house asks which one, or both, at the time of booking.
The kitchen takes orders until half past eight most evenings, after which the short menu is usually down to one or two dishes.
A dinner booking does not carry through to the card room automatically; a seat at the tables is arranged separately with the house dealer.
Dinner is settled at the table before moving through to the cards; the kitchen and the card room keep entirely separate accounts.