Sunday Roast @ Home 11/10

Sunday Roast @ Home 11/10

Spend more time with the family with our Sunday Roast @ Home. Allow our Chefs to do the hard work for you with a beautifully prepared oven roast! All you have to do is follow our easy cook at home instructions and you will be on your way to a lovely Sunday Roast with the family.  


$70 (serves two adults & two children)
 

*Available ONLY for pickup or delivery to Werribee, Hoppers Crossing, Point Cook, Wyndham Vale, Manor Lakes & Tarneit*

 

What do you get?

  • Seasoned Free Range Chicken 1.3kg
  • Root Vegetables with Fresh Herbs 800g
  • Tomato & Mozzarella Salad 500g
  • Trifle 500g
  • Garlic Bread

 

 

 

 

Cooking Instructions & Ingredients

 

Roasted Free Range Chicken 1.3kg (nut free)

Free range chicken, salt, black truffle paste & unsalted butter.

 

Roasted seasonal root vegetables with fresh herbs. (gluten free, nut free)

Pumpkin, parsnip, kipfler potato, carrot, fennel, bay leaf, thyme, rosemary & salted butter.
 

Cooking Instructions:

  • Take chicken out from fridge 1-2 hours before roasting. Allowing to cool at room temperature before roasting.
  • Preheat oven to 220
  • Put vegetables with butter on a baking dish.
  • Brush some olive or vegetable oil on the chicken and sprinkle some salt on the top.
  • Place the chicken on top of root vegetables.
  • Put the whole baking dish into hot oven for 1 hour or until chicken has reached at least 75℃.
  • Warm the gravy up in a pot on medium-low heat for 10-15 minutes
  • Ready to serve.

 

Tomato & mozzarella salad (gluten free, nut free)

Tomato, basil, buffalo mozzarella cheese, extra virgin olive oil, balsamic vinegar & brown sugar.

 

Cooking Instructions:

  • Transfer salad into a large mixing bowl.
  • Place salad dressing on top of salad and sprinkle some salt and pepper.
  • Ready to serve.

 

Trifle (nut free)

Sponge fingers, vanilla custard, red wine poached pears, bay leaf cream

 

Cooking Instructions:

  • Layer sponge finger biscuits on the bottom of a large bowl.
  • Take out poached pears put on top of those biscuits as a second layer from the bottom, also keep the syrup in container.
  •  Pour custard on top of the pear.
  •  Add pear syrup on top of the custard.
  •  Scoup out bay leaf cream and place on top of the trifle to finish.

 

Garlic bread (nut free)

Baugette, butter, garlic paste & fresh parsley

 

Cooking Instructions:

  • Put baugette in the oven for 5 mins when the roast chicken is almost cooked.
  • Delivery & Pickup

    Sunday Roast @ Home is available this Sunday for delivery before 12pm or pickup anytime between 9am - 3pm. Preferred time for pickup must be selected in product options before checkout.

     

    Pickup from Wolf on Watton, 3/90a Watton Street, Werribee, VIC, 3030.

     

    Kindly no alterations

$70.00Price

OPEN DAILY 

M: 7:30am - 4:00pm

T: 7:30am - 4:00pm

W: 7:30am - 4:00pm

T: 7:30am - 4:00pm

F: 7:30am - 4:00pm

S: 8am - 4:00pm

S: 8am - 4:00pm