Lighthouse Bar And Grill in South Townsville Menu
Starters
| Lighthouse Home Baked Bread Rolls | - |
| - Served with Dukkah, olive oil and balsamic reduction | $9.00 |
| - Served with Chef's selection of butters | $9.00 |
| Grilled Turkish Melts Turkish Breads Topped With: | - |
| - Toasted with roasted garlic oil and parmesan | $9.00 |
| - Roast capsicum, semi-dried tomatoes, olives and fetta | $9.90 |
| - Olives, Anchovies and 3 Cheeses | $9.90 |
| Oysters Kilpatrick Spring Rolls - Served on a rocket salsa verde with coriander and lime creme sauce | $16.50 |
| Natural Oysters - 1/2 Doz with Thai dressing | $17.00 |
| Lighthouse Seafood Crepe - An Amazing Lunch! Crepe filled with prawns, reef fish, calamari, scallops and mussels, pan seared in creamy garlic sauce served atop a bed of rice | $18.90 |
| Creamy Garlic Prawns - Served on a bed of rice | $18.90 |
| Crumbed Whole Mushrooms - Stuffed with vegetable and cream cheese filling with choice of sauce | $12.90 |
| Beer Battered Bug Tails - Served on a rocket salsa verde and chips with choice of sauce | $18.50 |
| Crispy Battered Chicken Tenderloins - On Rice with Apricot and American Mustard Sauce | $16.50 |
| Salt & Pepper Calamari - Served on a salad garnish of Julienne and chips with choice of sauce | $16.90 |
| Buffalo Wings - Mild or spicy with choice of sauce | $14.00 |
| Bush Pasties (Empanada) - Filled with seasonal braised meats with choice of sauce | $14.00 |
| Pinwheels - Rolled Puffed Pastry with semi dried tomato, topped with caramelised pumpkin, goats cheese with pipita seeds and balsamic reduction | $11.90 |
Mains
| Greek Style Whole Slow Cooked Lamb Shoulder - Stuffed with fresh rosemary, garlic and kalamata olives with lemon potatoes and rustic Greek salad. Serves 2 people | $55.00 |
| Lemon Thyme Rubbed Chicken - Lavishly garnished with creamy brie and fire roasted capsicum. Accompanied with mash & veg or salad & chips. Choice of sauces from the grill | $29.50 |
| Twice Cooked French Duck - Confit and twice cooked, served with Kipfler potatoes and wilted greens, complemented by Orange and Cranberry Sauce | $34.00 |
| Olive & Herb Crusted Lamb Cutlets - Served with wilted greens, sliced chat potatoes, semidried tomatoes, parmesan souffle and red wine jus | $36.00 |
| Creamy Seafood Risotto - Reef fish, prawns, calamari, scallops and mussels finished with tomato, garlic and saffron | $30.00 |
| Twice Cooked Pork Knuckle - Crispy on the outside and tender in the middle, served with mashed potato, pickled cabbage and wilted greens complemented by a fig and apple sauce | $34.90 |
| Veal Scaloppini Al Funghi - Pan fried with mushrooms, garlic, shallots, white wine, cream sauce with a hint of lemon served with greens and roasted chats | $29.90 |
| Pumpkin & Spinach Ravioli - With creamy blue cheese and walnut sauce | $24.90 |
| Caesar Salad (The Lighthouse Way) - With or without anchovies | $16.50 |
| - Add chicken | $6.50 |
| Extras | - |
| - Side Salad / Side Vegetables | $6.50 |
| - Side Chips | $6.00 |
Kids Menu
| Crumbed Fish - With chips and salad and tomato sauce | $10.00 |
| Battered Chicken on a Stick - With tomato sauce, chips and salad | $10.00 |
| Beef Lasagne - With chips and salad | $10.00 |
From the Grill
| 250gm Rump - 1842 Premium Beef MSA Grass Fed | $29.90 |
| 400gm Rump - 1842 Premium Beef MSA Grass Fed | $35.00 |
| 250gm Eye Fillet - Gold Medal Award MSA Grass Fed Yearling | $35.00 |
| Pork Cutlet - Homestead Award Winning | $34.00 |
| Extras | - |
| - Add Creamy Garlic Prawns | $8.90 |
Lunch Menu
| 3 Lighthouse Home Baked Bread Rolls | - |
| - Served with Dukkah, olive oil and balsamic reduction | $9.00 |
| - Served with Chef's selection of butters | $9.00 |
| Grilled Turkish Melts Turkish Breads Topped With: | - |
| - Toasted with roasted garlic and parmesan | $9.00 |
| - Roast Capsicum, Semi Dried Tomatoes, Olives and Fetta | $9.90 |
| - Olives, Anchovies and 3 Cheeses | $9.90 |
| Oysters Kilpatrick Spring Rolls - Served on a rocket salsa verde with coriander and lime creme sauce | $16.50 |
| Natural Oysters - 1/2 Doz with Thai dressing | $17.00 |
| Crispy Battered Chicken Tenderloins - On rice with Apricot and American Mustard Sauce | $16.50 |
| Lighthouse Seafood Crepe - Crepe filled with prawns, reef fish, calamari, scallops and mussels, pan seared in creamy garlic sauce served atop a bed of rice | $18.90 |
| Creamy Garlic Prawns - Served on a bed of rice | $18.90 |
| Bush Patties (Empanada) - Filled with seasonal braised meats with choice of sauce | $14.00 |
| Crumbed Whole Mushrooms - Stuffed with vegetable and cream cheese filling with choice of sauce | $12.90 |
| Beer Battered Bug Tails - Served on a rocket salsa verde and chips with choice of sauce | $18.50 |
| Salt & Pepper Calamari - Served on a salad garnish of Julienne and chips with choice of sauce | $16.90 |
| Buffalo Wings - Mild or spicy with choice of sauce | $14.00 |
| Captains Wrap - Semi dried tomato tortilla filled with grilled chicken breast, bacon, avocado and fresh cos lettuce topped with a garlic aioli, with beer battered chips | $17.00 |
| Wedges | - |
| - With sour cream and sweet chilli sauce | $8.50 |
| - With bacon and melted cheese with sour cream | $11.50 |
| Lighthouse 250gm Black Angus Beef Burger - Home made beef pattie with lettuce, tomato, cheese, bacon, beetroot and caramelised red onion and chunky steak fries | $17.50 |
| Smoked Salmon House Made Potato & Fennel Rosti - With avocado and dill creme fraiche | $16.50 |
| Caesar Salad (The Lighthouse Way) - With or without anchovies | $16.50 |
| - Add chicken | $6.50 |
| - Add salt and pepper calamari | $6.50 |
| Twice Cooked French Duck - Confit and twice cooked, served with Kipler potatoes and wilted greens, complemented by orange and cranberry sauce | $34.00 |
| Olive & Herb Crusted Lamb Cutlets - Served with wilted greens, sliced chat potatoes, semidried tomatoes, parmesan souffle and red wine jus | $36.00 |
| Veal Scaloppini Al Funghi - Pan fried with mushrooms, garlic, shallots, white wine, cream sauce with a hint of lemon and served with greens and roasted chats | $29.90 |
| Pumpkin & Spinach Ravioli - With creamy blue cheese and walnut sauce | $24.90 |
| Extras | - |
| - Side Salad / Side Vegetables | $6.50 |
| - Side Chips | $6.00 |
Desserts
| Strawberry Meringue Tower - With fresh whipped cream, strawberries and sweetened strawberry syrup | $14.00 |
| Kaffir Lime Leaf & Lemongrass Creme Brulee - With vanilla bean ice cream | $14.00 |
| Cheesecake - Homemade Mars Bar chocolate served with vanilla bean ice cream and vanilla tuile | $14.00 |
| Affogato - Vanilla bean ice cream with an expresso shot and liquer of your choice (only served to 18 yrs and over) Liquer suggestions Frangelico, Baileys, Kahlua | $14.50 |
| Cheese & Fruit Plate - Chef's selection of natural cheeses, fresh and dried fruits with crackers | - |
| - For one | $13.50 |
| - For two | $25.00 |
Menu Disclaimer
Nearby Greek restaurants
| Name | Cuisines |
|---|---|
| Lighthouse Bar And Grill | Japanese, Turkish, Vietnamese, French, American, Greek, Thai, Mediterranean |
| Whiteblue Greek Restaurant and Lounge Bar | Greek, Mediterranean |
| Mar Ionio | Italian, Greek |
Below you'll find samples from menus of places nearby.
Nearby sample menus
Grill'd (sample menu)
| CAESAR’S PALACE/ Grilled chicken breast, crispy trim bacon, free range egg, shaved parmesan, baby cos & Caesar dressing. | $12.50 |
| BEEF MINI ME PACK/ Grilled mini beef burger with cheese & tomato sauce, mini chips & water or juice. | $7.90 |
| ‘BAA BAA’ BURGER/ Grilled 100% grass fed lean lamb, avocado, tasty cheese, salad, relish & herbed mayo. | $12.90 |
| TUSCAN DELIGHT/ Grilled chicken breast, roasted peppers, basil pesto, tasty cheese, salad & herbed mayo. | $12.50 |
| GRILL’D BIRD & BRIE/ Grilled chicken breast, brie cheese, thick cranberry sauce, salad & herbed mayo. | $12.50 |
| CHIP DIPS / Herbed Mayo / Tomato Relish / Sweet Chilli Mayo. | $0.70 |
| BEETROOT, DILL PICKLE | $0.80 |
| SIMPLY GRILL’D/ Grilled grass fed lean beef, salad, relish & herbed mayo – add tasty cheese + $1.00 | $9.50 |
| Clean Here for the full menu for Grill'd |
Ribs And Rumps (sample)
| CHICKEN SCHNITZEL & FRIES | $13 |
| RIBS AND RUMPS CHOCOLATE MOUSSE This is our signature dessert! A rich creamy hazelnut mousse topped with chocolate ganache and served with fresh cream | $11 |
| CALAMARI Deep-fried in seasoned flour and served with sweet chilli sauce | $12 |
| CREAMY MASHED POTATOES WITH A HINT OF GARLIC (GF) | $6 |
| SUNDAE A traditional vanilla ice-cream dessert drizzled with warm chocolate sauce and topped with flaked almonds and a wafer biscuit | $11 |
| BURGER & FRIES | $13 |
| PORTUGUESE STEAK ROLL 160g Rump cooked to perfection in a peri-peri and garlic sauce and served in a freshly baked roll with crisp lettuce and tomato | $19 |
| THE GARDEN (GF) A combination of fresh greens tossed with our home-made dressing | Side $8 / Table $13 |
| Clean Here for the full menu for Ribs And Rumps |
Sugatrain Lounge Bar and Cafe (sample)
| Fries | $6.50 |
| Garlic bread | $6.50 |
| Lemon panna cotta, rhubarb compote, vanilla tuille | $10.00 |
| Freshly baked house bread | $7.50 |
| Roast duck & wild mushroom risotto w/ toasted pine nuts, spinach & shaved parmesan | $24.00 |
| Warm sticky date pudding w/ butterscotch sauce & vanilla ice cream | $12.00 |
| Crisp skinned pork belly, stir fried baby sweet corn, shitake mushrooms, bok choy, soy & ginger glaze | $15.00 |
| Parmesan herb crusted chicken breast, semi dried tomato & basil risotto w/ light jus | $25.00 |
| Clean Here for the full menu for Sugatrain Lounge Bar and Cafe |
Popular Menu Items
| Image | Name | Description | Cuisines |
|---|---|---|---|
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Rillette | Rillettes are the perfect party food, great for a mid week lunch and fabulous as something to share as part of a meal. Rillettes are made by simmering meats (usually pork, duck or rabbit) for a long time until they are mouth meltingly tender and then mixed into a rich paste. Served with crusty French bread rillettes can also be made from fish such as salmon, trout or smoked fish. We also found a vegetable rillettes made from eggplant and olive - not traditional but an alternative. | French |
|
Caesar Salad | Originating in New York, way back in the early 1900’s this salad is served in every restaurant in the US. Crisp Romaine lettuce is served with a parmesan and garlic mayonnaise, anchovies and croutons, with more grated fresh parmesan on the top. Some restaurants also serve this dish with a boiled egg, or serve as a Chicken Caesar Salad. | American |
|
5-Spice Chicken Noodle Salad | If you like salad and you love chicken then you have to try this dish. The chicken is coated in a mixture of spices including Chinese 5-Spices, grilled and sliced and placed on top of the salad. A cross between a noodle bowl and a salad, there are a multitude of flavours and textures using soy, ginger, lime and coriander to season the salad of matchstick carrots, noodles, peanuts and usually, whatever the chef decides to put in there! Really delicious. | Vietnamese |
|
Teriyaki | Everyone loves Teriyaki, it is a style of cooking literally meaning glaze and grill. The shiny sauce is used to coat meats, fish and vegetables and can be found on every Japanese menu around the country. Some restaurants make their own sauce from passed down family recipes making the experience unique and special. Teriyaki chicken is a common filling for sushi, while a simple piece of Teriyaki Salmon can make a memorable meal. | Japanese |
|
Sushi | Sushi is the ‘vinegared rice’ used to stuff the rolls and a variety of other ingrediants such as raw fish with nori seaweed, avocado and cucumber or chicken teriyaki. They are served with spicy wasabi and soy sauce to give them a kick! | Japanese |
|
Pad Thai | If your not sure what to order at a Thai restaurant you can't go wrong with Pad Thai! Definitely one of the most popular Thai dishes that consists of noodles, dried shrimp, chicken, red chillies, tamarind and thai basil. Some restaurants are now introducing a ‘chilli beef’ pad Thai which gives a whole different texture and flavour to the dish. | Thai |
|
Thai Spring Rolls | Not unlike the Chinese version, these are served in most thai restaurants you come across. Deep fried in pancake rolls, some are vegetarian and others include chicken, duck or prawns with herbs and spices. Usually served with a sweet chilli dip or a sweet plumb sauce, they are delicious as you crunch into the pastry wrapper and reveal the delicious contents! | Thai |
|
Muc Chien Gion | If you like squid, this is the dish to try. Tiny baby squid are deep fried in a special coating (the recipe is never disclosed) and served with a clean tasting spice salt, pepper and lime dip. | Vietnamese |
|
Tom Yum | The most famous of Thai soups, Tom Yum is spicy and sour and utterly delicious. Served usually with prawns and chicken, the flavours are created by crushing all the herbs into a paste and stir frying in oil. To make the soup, stock is added and topped off with fresh herbs. Tom Yum Soup is often served with a bowl of steamed rice. | Thai |
|
Thai Green Curry | Thai food is famous for its curries and the Green curry is probably the most famous of the lot. Made from fresh chillies, lemongrass, shrimp paste, galangal, garlic, lime leaves and coriander, Thai green curry paste has a fabulous distinctive flavour and is mixed with coconut cream to make the curry creamy. Quite often served with green beans and pea aubergines and mountains of jasmine rice, it is a heart warming dish that is loved by Thai food fans around the world. | Thai |
|
Lemongrass Chicken | It's so simple yet so delicious! Lemongrass Chicken is a fabulous dish used in soups, served with rice or packed into Banh Mi. In the markets you mayfind it on sticks to be dunked into a fresh sauce, a satay or a Nuoc Cham. The zingy lemongrass makes a lovely fresh sauce for the chicken. This is a great dish for children who might not like the spicy foods of Asian cuisines. Some Vietnamese restaurants will serve the chicken schnitzel style with the sauce on top, others fried the chicken in slices. | Vietnamese |
|
Boeuf Bourguignon | Another classic French dish very hearty and wholesome. A rich red wine sauce with tender braised beef, carrots, onions and cubes of bacon or pancetta really fills you up. The addition of herbs and garlic brings out the flavour of the meat to perfection. Crusty French bread is served with the meal to mop up the juices! | French |
|
Bouillabaisse | A rich and deep fish stew made from virtually any fish that you can find, originally made by the Breton and Normandy fisherman at the end of a days’ catch. The fish, heads and tails, are thrown into a huge steaming pot with saffron, garlic, tomatoes, herbs, peppers, celery, you name it. Any amount of fish and shellfish are used, but traditionally the rule is no less than five fish! Served as a steaming bowl with a rouille (a garlic style mayonnaise) and crusty French bread or baguettes. | French |
|
French Onion Soup | Soft and delicious caramelized onions are steeped in a beautiful broth, laced with cognac and white wine, a truly warming soup that is good at any time of the year. A crouton of bread with cheese melted on the top (usually gruyere) is placed in the middle of the bowl and eaten with the soup, dunked in so that the cheese oozes all the way through the soup! | French |
|
Pate de Campagne | Another rustic French dish, originated by farmers wives, particularly in the North of France made by using up any meat that was available, along with herbs, garlic and sometimes brandy or cognac. Usually rough cut and cooked in a terrine in the oven, served as a starter with bread and cornichons (gherkins) | French |
|
Chicken Wings | Chicken wings – barbecue marinade, spicy chilli marinade and even southern fried coating are predominant in American restaurants. Small wings and even tiny drumsticks are served, skin on with a delicate marinade and a selection of dips, such as barbecue, chilli, blue cheese and lime and pepper. Sometimes chargrilled and other times cooked in the oven and oozing in sauce. Starter portions are usually quite large! | American |
|
Meat Loaf | A staple dish in the USA, meatloaf is usually cooked in the oven and consists of a combination of meats such as minced beef, pork or chicken, laden with onions, herbs and spices and usually served with a gravy or spicy tomato sauce. Sometimes served with fries and salad or even coleslaw or roasted vegetables and even mashed potato, a classic meal eaten in households all over the US. | American |
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Burgers | What is an American restaurant without burgers? Every US café and restaurant in Australia will serve burgers and plenty of different varieties and toppings. Usually come with bacon, cheese, barbeque sauce, jalapenos, lettuce and tomatoes inside a seeded bun. Other varieties include chilli burgers (served with minced beef) ranch burgers served with blue cheese and Italian burgers served with crisped up pancetta and mozzarella. Side dishes are usually fries and salads. | American |
|
Pancakes | Served as part of a breakfast or as a dessert, you cannot escape pancakes in all forms and fashions in an American restaurant. For breakfast, which tends to be all day in American restaurants in Sydney, they are served with thin and crispy rashers of bacon and maple syrup. For dessert, they can be served with fruit and syrup, ice cream and even extra cream. Banana pancakes are one of the most popular served. | American |
|
Fries or Chips | Still predominant on menus, chips or fries are served in so many different ways now. Fat chips or skinny fries, curly fries, straight cut or skin-on wedges are all served with various meals or on their own. Some of the fries are served just salted, but others are seasoned with spices such as Cajun, to make them that little bit hotter. Usually served with dips or sauces such as barbecue sauce, ranch dressing or just plain tomato sauce. | American |
|
Pho | This forms part of the staple Vietnamese diet and is served in most vietnamese restaurants in Australia. Comprising a salty broth with fresh rice noodles, chicken or beef, thai basil and vegetables, it is usually served in huge steaming bowls and accompanied by a hot and spicy sauce. Mixed Pho has become more popular recently, with the main part of the dish comprising both meat and seafood. | Vietnamese |
|
Cha-Ca | Originating from Hanoi in Vietnam, this dish comprises of small morsels of coated deep fried fish, which are served sizzling and coated with garlic, ginger, turmeric and other spices. It is usually brought to the table in a large hot pan for all to share, with side dishes of green beans and spring onions and a selection of dips. | Vietnamese |
|
Banh Xeo | Crispy crepes or pancakes filled with succulent and tender pork, shrimp, beansprouts and herbs are served piping hot and you are encouraged to eat them like a local by cutting them into manageable pieces and rolling them up in lettuce leaves or rice paper – dip them into the selection of dips provided by the chef such as sweet chilli or a honey and soy, but the chef will usually spring a surprise on you with his secret combination! | Vietnamese |
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Mezze | Traditional starter of an array of small plates of Greek food, similar to eating tapas style in Spain. Regular dishes include hummus (chickpeas with garlic and tahini) taramasalata ( fish roe), felafels and kofte (spicy meatballs or cigar shaped formed meat with herbs, spice and onions), grilled octopus, grilled halloumi cheese and an aubergine salad, plus many more. Served with pitta bread for dipping and cucumber and mint tsatsiki | Greek |
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Moussaka | An oven baked lasagna style dish but with the pasta being replaced by layers of eggplant. In between the layers is a delicious mix of spiced minced lamb with oregano and tomatoes. The whole dish is topped with a béchamel sauce and baked in the oven until the top is bubbling and golden. Some moussakas have a more savoury custard topping. Moussaka is made differently from restaurant to restaurant and can include sliced courgettes or part fried potato slices, depending on the chef’s recipes. | Greek |
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Kleftiko | A joint of lamb, usually a whole leg which has been slow roasted until it falls of the bone. Cooked with garlic, lemon, potatoes and onions with plenty of oregano and thyme and tomatoes. Often the lamb is wrapped in paper and sealed to keep in the flavour and left for many hours on a low heat. Very delicious and very Greek! | Greek |
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Souvlaki | An Amazing Greek dish consisting of small pieces of meat and sometimes vegetables grilled on a skewer. Check with the staff to the scale of heat as it has been know to surprise people! Be brave and add more spice with a hot chill sauce or soften the heat with garlic yoghurt or hummus | Greek |
|
Spanakopita | A Greek savoury pastry often served as a starter or a snack, consisting of filo pastry wrapped around a filling of chopped spinach, feta cheese, onions, egg and seasoning. The dish is usually served as a triangular pastry, but some restaurants make large trays, almost pie like, and cut out wedges to serve with a mixed salad and yoghurt dip. | Greek |
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Baclava | Very sweet and almost ‘teeth-curling’ this is a delicious Greek pastry served as a dessert and comprising of flaky filo pastry, crisp on the outside but with a gooey filling of cinnamon spiced nuts and dried fruit bathed in honey or a sweet syrup. Whilst sold in restaurants as a dessert, it is often found in Greek delis and sandwich shops. | Greek |
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Kebabs | Try a turkish kebab packed full of salad, your choice of meat (chicken, lamb, donar or falafel) and sauce. Don't be afraid to ask for chilli sauce to pack the punch if you like it that little bit hotter. | Turkish |
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Mixed Grill | There are those times when you just want to try everything on the menu and the mixed grill is the perfect way to achieve that! Kebabs, doners, grilled chicken, lamb cutlets served together with Tabouleh, hummus, dips and pita bread - it is a wonderful way to experience a little bit of it all. Try some side dishes with the mixed grill such as spicy walnut dip made with roasted red capsicum, sundried tomato, garlic, spices and of course walnuts! Or you might fancy the garlic and mint yoghurt. | Turkish |
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Dolma or dolmades | A selection of vegetables and vine leaves are served, stuffed with seasoned savoury rice and herbs. This dish takes a while to be prepared but is well worth the wait, oozing with delicious juices. A long term favourite in Turkish restaurants. | Turkish |
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Borek | Eaten mainly as a starter or snack and similar to the Greek spanakopitta, layers of pastry are filled with either spinach and cheese or a spicy minced meat filling. Found in almost all Turkish restaurants and street takeaway vans who also sell kebabs and doner. | Turkish |
|
Lahmacun or Pide | This is the Turkish equivalent to Pizza! However, they are always served thin and crisp, no deep pan pizzas! There is usually a vast array of toppings but the most popular still remains cheese, onion and tomato, or a fine spiced minced beef and onion with peppers and tomatoes. Usually served with a good portion of salad. | Turkish |
|
Beer | Singha and Kloster are the most consumed Thai beers. Singha was originally brewed over 80 years ago in Thailand by members of the Thai nobility. Fairly strong and ‘hoppy’ tasting, it is made from barley and has 6% alcohol content. Kloster is a much smoother beer and a little more expensive. | Thai |
|
Whisky | Some restaurants in Australia serve a selection of Thai whiskies. The whisky is made from rice and is sharp and sweet, but very high in alcohol content at 35%. Mekong and Kwangthong are popular brands. It is not a cheap drink to buy, even though its cheaper in Thailand than beer! | Thai |
|
Lemongrass Soda | Very refreshing drink made with lemon grass syrup and mixed with soda or sparkling water, garnished with lemon slices and served over ice. Sometimes garnished with Thai basil to give a more herby taste. | Thai |
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Thai Papaya Smash | A wonderful cocktail mainly served in the medium to larger restaurants. Made with fresh papaya, orange and a shot of tequila and dash of freshly squeezed lime it has both a bitter and sweet taste. The addition of agave nectar brings more sweetness, but sometimes you have to ask for it. | Thai |
|
Chablis | A classic French white wine from the northern part of the burgundy region, made primarily from the chardonnay grape. A very clean white wine but with a deeper flavour than Sauvignons, almost ‘flinty’ and with very little oaking apparent. Moderately priced, it vies for attention with Pouilly Fume and Pouilly Fuisse which are also very popular but tend to be slightly more expensive | French |
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American Beers | Some of the larger American restaurants serve all types of beer including stouts, ales, lagers, wheat beers and special brews, sometimes up to 40 different types. The bigger restaurants will also tend to have custom brews, which are usually smooth and wheaty. Cider has also become popular, even though in the US it is not so prevalent. Bottled beers are also readily available and will almost always be American. | American |
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Coffee | Vietnamese coffee has a distinct taste to it and it quite often strong but sweet. Served as a filter with cup underneath, there are many versions to the taste. | Vietnamese |
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Ayran | Definitely for the discerning taste, this is a liquid yoghurt drink made by whipping yoghurt with water and salt. It is served cold and fresh and must be drunk that way, no saving for later. It is served in restaurants, but also in Turkish delis and Turkish sandwich shops. | Turkish |
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Beer | There are several good Turkish beers that some restaurants import. Efes Pilsen is the No. 1 beer which comes in cans or bottles. A good wheat beer is Gusta. | Turkish |
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Sake | Sake is a Japanese fermented rice drink, usually served warm and frequently called ‘rice wine’. It is served in small china bottles or in small ‘cup’ style vessels in very small quantities! An acquired taste and quite pungent! | Sushi, Japanese |
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Kir Royale | Champagne based cocktail, with a touch of blackcurrant cordial. A kir is simply made with white wine and cordial, but the royale is always made with champagne. Usually served in a fluted champagne glass using house champagne. A great deal of champagnes come from the town of Rheims, where many large and well-known ‘houses’ are situated. | French |
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Manhattan | One of the most famous American cocktails, this is normally promoted in most American-style restaurants. Cocktail list is usually pretty comprehensive, but the Manhattan is probably the most asked for. A mixture of whisky (usually rye whisky), sweet vermouth and bitters, it is stirred or shaken with great gusto and then strained into a cocktail glass. Sometimes it is served as a longer drink over ice in a highball glass. Decorated with a cherry or a slice of lemon, most restaurants will serve variations of this cocktail with other elements. | American |
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Coconut Cocktail | A lavish presentation, normally served in half a coconut shell with decoration of umbrellas and fruit. Various spirits are served but all with a coconut milk base and some with grated coconut flesh as well. | Vietnamese |
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Lotus Tea | Green tea is marinated with fresh lotus leaves so that the aroma infuses into the whole drink. Vietnamese people believe that this has very health beneficial properties. Very refreshing. | Vietnamese |
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Ouzo | Traditional Greek drink served as an aperitif, although Greek people will drink it at any time! Quite a firey spirit, totally clear until water is added and it becomes cloudy. Almost aniseed in flavour, not unlike the French Pernod, but stronger. | Greek |
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Rakomello | This is more like a ‘hot toddy’ and made with the incredibly alcoholic raki spirit, but mellowed down with water, honey, cloves and cinnamon. Served hot, it is particularly popular in winter months – worth trying, it is quite unique, and the Greeks use it for ‘medicinal purposes’ !! | Greek |
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Retsina | Another traditional Greek wine, not known for its smoothness. It has been resonated with pine to preserve the wine, an age old tradition from thousands of years ago. It pairs effortlessly with dishes containing herbs such as rosemary, oregano and dill and is a good accompaniment to chicken and fish dishes. Crisp and quite a herbal taste, but some people really like it. Retsina is also available in a rose version but not all restaurants stock it – do ask though, as it is eminently more palatable than the white version! | Greek |
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Turkish Coffee | Known throughout the world for its strength and depth of flavour, it is normally ordered according to the amount of sugar you require! A little (az), medium (orta) or lots (cok sekerli). This coffee must be drunk in small sips, particularly as you will find lots of coffee grounds at the bottom. | Turkish |
Nearby restaurants
| Name | Cuisines |
|---|---|
| Bellevue Hotel | Pub Food |
| Commonwealth Hotel | Pub Food |
| Victoria Park Hotel & Bistro | |
| Lighthouse Bar And Grill | Japanese, Turkish, Vietnamese, French, American, Greek, Thai, Mediterranean |
| Mar Ionio | |
| Whiteblue Greek Restaurant and Lounge Bar | Greek, Mediterranean |
| Southbank Grill | Barbeque |
| Tonic Bar & Lounge | |
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Click here to send us an updateRestaurant Details
- Location
- South Townsville
- Type
- Restaurant
- Service
- Table Service
- Price
- $20-$30
- Phone
- 0747244452
- Fax
- info@lighthousebarandgrill.com.au
- Address
- 61-63 Palmer St, South Townsville, QLD, 4810, Australia
- Features
- Dine in, Takeaway, Cash, EFTPOS, Visa, Mastercard
- Cuisine
- Japanese, Turkish, Vietnamese, French, American, Greek, Thai, Mediterranean
- Website
- http://www.lighthousebarandgrill.com.au
Lighthouse Bar And Grill
Serving Great Food with Some Good Old Fashioned ServiceFeaturing fantastic selection of Rums, Vodkas and Whiskeys from around the world.Chocolate, Gluten Free, Pasta, Seafood, Spicy, Steak, Vegetarian, Beef, Cheese, Chicken, Desserts, Duck, Lamb, Pork, Rice, Roast, Soup, Veal, Vegetables, Weddings, Bar, Garden, MSA
Opening Hours
The opening hours for Lighthouse Bar And Grill are coming soon
