A succulent roast topside of beef, seasoned with allspice and orange zest, is the perfect joint for this weekend’s Sunday lunch. Serve with crispy roast potatoes, leafy greens, Yorkshire puddings and a drizzle of red wine gravy.
Find the recipe in the link in our bio.
We’re excited to open today for the first Suckling Pig and Sangria Sunday lunch! 3-course menu for $55 and sangria jugs for $24. Available from 12pm or until the whole suckling pig sells out!