FOOD+DRINK
scoop Mar Ionio Townsville’s new restaurant and deli seeks to provide something different to the Townsville restaurant scene, encouraging a rich experience of culture, history and a contemporary take on Italian and Greek fusion. The delicatessen features many of the condiments and ingredients used in the menu, allowing patrons to take their favourite flavours home. Email dine@marionio.com.au and for bookings call 4724 0051. Jam Corner Jam Corner is celebrating their fourth anniversary on the first of June and Matt and the team are pleased with the rewarding changes they’ve made over the past twelve months. To top off the year, Jam was honoured to receive the TripAdvisor’s 2014 Certificate of Excellence award. Look out for the new winter menu this month that reinforces Jam’s clean healthy approach with some beautiful warm winter dishes. To dine at Jam Corner call 4721 4900 or visit www.jamcorner.com.au The Heritage Bar The new food menu and cocktail list at the Heritage Bar have launched with great success. The menu now features favourites combined with globally inspired new additions to
tantalise any taste. If you’re having trouble deciding what delicious dish to order, the team recommend you try the Moroccan Mint Lamb Cutlets or the Thai Salmon. The Heritage Bar is also excited to introduce Free Cheese for Ladies on Saturdays from 5-8pm, when a bottle of wine is purchased. Call 4771 2799 to make a booking and view the new menu and cocktail list at www.heritagebar.com.au Brothers Leagues Club The Brothers Leagues Club is hosting a ‘Schnitzel Challenge’ every Tuesday when guests can order a chicken schnitzel for $11.95 with one of ten toppings to choose from. Head into the Brothers Leagues Club to start the challenge and receive a Schnitzel Loyalty card. The tenth time is free! To book or enquire call the Brothers Leagues Club Circa 20 Restaurant on 4773 8000. Ciabatta As winter draws near, Ciabatta will be introducing a new menu that includes some tantalising new desserts such as white chocolate sphere, orange mousse, a rocky road textural plate and much more. From the wood fired oven, enjoy lamb shoulder for a couple, Queensland beef, a Victorian lamb plate, slow cooked salmon and wood fired baby rainbow trout wrapped in paper bark – and that’s just a start. Damien has appointed new chef and close friend, Tristan Newman who’s worked at iconic restaurants including Tetsuya’s in Sydney, Melbourne‘s Cumulus Inc., Cutler and Co. and recently Gastro Park. For bookings 4778 3700 or info.ciabattarestaurant@gmail.com
Townsville Yacht Club In June Townsville Yacht Club will host their Mariners Ball. The ball is an annual event that the Townsville Yacht Club and the Townsville Cruising Yacht Club have held for over 25 years. The event was first conceived as a way of bringing all boaties, motor boats and yachts, together to celebrate being out on the water. Each year is themed differently and this year guests will showcase an array of masks in their Masquerade themed ball. Call the venue for tickets on 4772 1192. Jupiters Townsville Kõbe Throughout June, guests can enjoy slow-roasted pork spare ribs, coated in a delicious sticky sweet barbecue sauce, accompanied by light, tangy coleslaw and crispy chips for lunch and dinner at Kōbe for just $25. To book Kōbe call 4722 2222 or email kobe@echoent.com.au. Jupiters Townsville Aqua Jupiters will be kicking off special theme nights in Aqua starting with Mexican Thursdays in June for just $36.90 per person. Adding to the atmosphere will be a live fajita cooking station. And remember, Kids Eat Free for dinner in Aqua every night of the week with every full paying adult. To book Aqua call 4722 2261. Townsville RSL The Townsville RSL is celebrating the second State of Origin game with the ultimate Steak of Origin special. Members can enjoy a 250g MSA rump steak, potato and salad as well as a delicious sauce of your choice for only $10. Bookings are essential so call 4759 9500 or visit the website at www.townsvillersl.com.au
INTRODUCING JACK HAWKINS, HEAD CHEF AT OTTO’S FRESH FOOD MARKET “I’m thankful for the opportunity that Otto’s have provided me, to learn where and how the produce we sell is raised, cultivated and harvested, helping me further my development as a chef. It is truly amazing to meet so many people who have such passion in supporting locals, clean eating, clean living and minimizing the damage we cause to our environment from mass production. Otto’s has sparked a new desire in me to be more consciously aware of the food I eat, where it is from, how it is cultivated and how I cook! I look forward to sharing my creations with you.”
DUO MAGAZINE JUNE 2014 duomagazine.com.au 107