Timmy’s Restaurant in Southbank is launching their annual Curry Banquet for Winter from July 1st
Heat up your winter nights with our special curry banquets at Timmy’s Restaurant. To highlight the diversity of curry and our multi-cultural kitchen, our chefs will be making curries from their home countries – Thailand, India, Korea, Samoa, Malaysia and China – along with a few others they have visited.
Each menu will feature a trio of curries and will always include vegetarian and seafood choices. For a set price of $32 per person, (minimum 2) a portion of each of the featured curries will be served along with condiments and rice.
Bookings are highly recommended.
$32 per person
The meal is served asian-style to be shared by all at the table
New $12 lunch time menu
This menu is available for lunch only, on Tuesday to Friday - telephone orders for take-away welcome
moroccan chicken balls w. roasted potato, sweet potato, grilled haloumi + rocket G
bacon, fried egg, triple cream brie + tomato relish on a toasted muffin
thai pork stir fry w. chilli paste, dash of coconut, greens + basmati rice G
soup of the day w. toasted turkish bread
G = gluten free
Note:
Only available for groups of 10 or less
Telephone orders for take-away welcome
Strictly one bill per table.
Menus updates
We have updated our a la carte menu for the autumn season.
Timmy's Restaurant retains its one star by the Courier Mail QLD Food and Wine guide 2010!
We retained our one star status in this year's Courier Mail QLD Food and Wine guide.
This is what they have to say about us:
You don't go to Timmy's by accident.Tucked away at the tranquil end of bustling Little Grey Street, next to a serene lily pond, it's the sort of spot You need to know about before making the trip.
Luckily for Brisbane foodies, fans have the co-ordinates programmed into their brains.
The decor is basic; half the action alfresco, the rest happening in a low-key, open room with bare tables and moulded red chairs.
Prices, which aren't bargain basement, reflect the quality of the seasonally changing produce as well as the skill and technique of classically trained
Thai-Chinese chef Kemp and of course, her uniquely delicious food.
Try the deboned quail with sticky rice and mushrooms.
plates
Sticky pork belly ancd seared scallops with green apple salad $17.00
Light, warm duck salad with shallot pancake and soy, chilli, lime dressing $27.00
Deboned chicken maryland marinated in lemongrass, soy, garlic and ginger, slow roasted, green papaya salad $29.00
Spicy atlantic salmon, tamarind and coconut sauce, pickled cucumber and coconut rice $35.00
Pandang sago pudding, sticky treacle and coconut sorbet $10.00
Thai banana fritters with treacle and roasted coconut ice cream $15.00
glasses
By-the-glass choices tick the boxes, with a choice of most of the main varieties
presented, and a couple of queensland options too. The range by the bottle is
equally well thought out, but if you want something very special tote your Own. BYO
Wine Only $10 bottle.
