We are attempting to collect as many menu items for restaurants in Bendigo.
If you have access to Tony's on High's menu, located at 99 High St Bendigo VIC 3550 (0354414919), please send it through to email@example.com
Chargrilled Merguez Sausage, du puy lentils, salsa verde
Daily selection of Petit Fours (Each / For 3)
600g Roasted rump cap for 2, served with green beans, shallot and forestiere mushroom jus gras (subject to availability)
Onglet aux échalotes - 250g skirt steak, chargrilled medium rare, shallot jus gras and pomme gaufrette
Calebaut chocolate pudding, praline parfait
Three cheese - 120 grams - Cheese selection with Muscatels, lavosh and quince paste
Lyndale Park Organic Texal lamb roasted rump, spring vegetable and flageolet bean fricassee, lamb and thyme jus
Macaroni and cheese gratin
Twice baked goats cheese souffle, ratatouille, parsley oil
Croissant, house baked with ham & cheese
Pasta, chefs selection of seasonal ingredients
Club sandwich, double layered sandwich of grilled chicken, bacon, egg, lettuce tomato & mayonnaise served with chips
Extra shot/Mug upsize/Decafe/Soy Milk/Vanilla/Hazelnut/Caramel
Lemon, lime bitters - house made fresh lemon, lime, lemonade & bitters
Croissant, house baked with butter & jam
Grilled chicken burger, with aioli, tasty cheese & coleslaw served with chips
Ploughman's platter, ask your waiter for chefs daily selection of seasonal ingredients
Spicy Roast Pork - sweet marinated roast pork wok fried with onions, snow peas and Chinese five spice. the flavoursome sauce is slightly pungent, fragrant and sweet
Char Siu - marinated roast pork sautéed with onions and snow peas in BBQ sauce
Hot Pumpkin Curry - pumpkin, potatoes, carrot and chick peas cooked in hot curry past and coconut milk
Prawn Cones (4) - prawns with green curry paste rolled in pastry and then deep fried
Sambal Udang Pedas (Malay chilli prawns) - a very popular Malaysian course with fine selections of herbs and spices such as dry chillies, shallots, seral, tamarind, blachan an garlic to enhance the fl
Homemade Spring Roll - filled with mince beef, cabbage and onions
Satay King Prawns - Crisp wok fried prawns tossed in spicy peanut butter sauce served on a bed of beans, onions and red capsicum
Hot Duck Shanks - drummetes cooked with ground bean sauce, honey and roasted chilli paste
Pork Tocino - grilled sweet marinated pork slices served on a bed of apple salad
Thai Basil Beef - beef cooked in hot chilli paste, garlic, coriander, basil leaves, cashews and baby corn (hot)
Curry dinner Curry puffs vegetables, panang curry beef, rice and roti bread.
Normal, Vegetarian, Variation $33.00
3 Flavour Snapper Crispy whole baby snapper with 3 flavour sweet and tangy chili sauce and jasmine rice.
Pud Satay A tasty, mild rich and creamy peanut satay sauce stir fry with fresh Asian greens.
THAI SPICY SAUSAGE Pork, kaffir lime leaf, lemongrass, chili and garlic sausages. SAI GROG TODD (NORTHERN THAI) GF
Chicken, Beef, Vegetables
FRESH TOFU SPRING ROLLS (DIY) Rice paper, tofu, bean shoots, cucumber, spring onions and caramelised palm sugar sauce. POPIA SOD (CENT. THAI) V
Mixed Entree A combination of chicken, vegetable spring rolls, vegetable curry puff, chicken satay skewer and coconut prawn.
Pud Bai Horapah This dish is not for the faint hearted. A wok tossed stirfry with fresh vegetables, chili, garlic and Thai basil (hot).
Steamed Vegetables Seasonal steamed vegetables
Satay Chicken Skewers Marinated chicken in satay spice, grilled and served with homemade satay sauce.