Tivoli Theatre Menu
Our chef Gareth Jackson trained at Box Hill Tafe and then at some of Melbourne’s finest restaurants.
He has worked extensively in England including at Kensington Palace and Criteria Restaurants in London as well as at Buckingham Palace for a private polo party hosted by Prince Charles. He has also worked at the Royal Albert Hall for the Queens 50th wedding anniversary. Gareth has worked in Paris and Geneva (some claim he even invented the ‘royale with cheese’ but that could be ‘pulp bullshit fiction’.
He now works on the corporate culinary circuit during the week as well as aspiring to be an actor (he appeared in the recent realase “Sensitive New Age Killer”). We are thrilled to have him cook up his rock ‘n’ roll delights at the Tivoli.
He’s young, He’s out there, and he’s available (for cooking as well!!)
| MENU |
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| Starters: |
| Hot Garlic Bread and Homemade Pumpkin Soup |
| Main Course Choices: |
| 1. Roast Lamb with Mint Sauce and Vegetables |
| 2. Fillet Chicken in Plum Sauce |
| 3. Fried Blue Grenadier with Chips and Salad |
| 4. Homemade Spinach & Riccota Vegetarian Cannelloni |
| All served with Salad or Vegetables |
| Dessert: |
| Profiteroles with Caramel Sauce and Cream |
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