Australiana bar Rosella’s ditches its famous jaffles in favour of XXXX damper, lamb cutlets and cocktails
When Burleigh’s Australiana bar Rosella’s opened in 2019, the menu was designed to give childhood faves such as Vegemite sambos and Bunnings snags a contemporary overhaul with the use of native Australian ingredients. Its jaffles became the stuff of legend, lining the bellies of all those who passed through its tiny doors. Friends, we have some good and bad news – the good news is that the menu has had a glow-up of sorts, the bad is that they’ve ditched the tasty toasties. Before you go shedding too many tears for all of the jaffles you didn’t get to devour, the all-new grown-up menu retains the venue’s signature Australiana vibes with plenty of personality.
Rosella’s new winter menu has been crafted by head chef Hamish (former sous chef at The Fish House) alongside Jordy Hughes (ex Rick Shores) to take full advantage of the venue’s recently expanded kitchen. Gone is the jaffle iron and in its place is a slightly more refined offering of fig and XXXX damper with Macadamia butter, vinegar and olive oil to start. Next, munch on barbecue king prawns with chilli, lemon gum and rainforest honey sauce before getting a hefty dose of ‘Sunday-night dinner at your folks’ vibe with crumbed pan-fried lamb cutlet with Diane sauce – yum! Just be sure to leave some space for the new Golden Gaytime dessert, which features Bunya nut miso ice-cream, rainforest honeycomb crumble and Daintree dark chocolate.
The new menu at Rosella’s will be officially unveiled on Thursday July 15. To celebrate, the crew is throwing a party and you’re invited! There will be some speciality sips on the menu including wines as well as a couple of new cocktail items, which will be kept under wraps until the night. It’s said that change is as good as a holiday and since we can’t really have those at the moment, this is the next best thing.
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