On the menu this week:
- Courgette and Bacon Fettuccine
- Thai Beef Salad
- Feta and Avocado Smash
On the menu this week:
Welcome back for 2017!
This week on our lunch specials we have a Salmon and Avocado Timbale (the name comes from a drum - the dish is shaped like one).
Enjoy with a glass of Richmond Plains Rose!
With salad and sundried tomato and olive chutney.
With free-range chicken, bacon and poached egg.
Did you know Rouge is a member of the Sustainable Business Network?
They’re one of the groups of awesome people that we look to for support on our sustainability journey. You can find out more about them at http://sustainable.org.nz/
What do you know about the Cambridge Chamber of Commerce?
Rouge is very proud to be a member - the Cambridge Chamber is a vital support and voice for business in Cambridge.
Chambers of Commerce around the world advocate for and act as a support for businesses in their town or region. Cambridge is very lucky to have an excellent Chamber, with a busy calendar of events and strong relationships with local government and other community groups.
Find out more at http://www.cambridgechamber.co.nz/
Salmon and asparagus fettuccine in a creamy sauce with capers and parmesan cheese.
With avocado and a raspberry vinaigrette
Home-made spiced kumara soup.
Did you know Rouge is one of the founding members of Waikato Food Inc.?
WFI aims to raise the profile of the fantastic food that we grow and produce in the Waikato. At Rouge we love local, and we definitely love local food (who doesn't!), so we're very proud to support WFI.
Find out more at waikatofoodinc.com
We certainly do – and that’s why we’re a member of LoveCambridge, because we want to help to promote Cambridge as the awesome place to shop that we know it is!
Check out lovecambridge.co.nz to find out more.
(and if you’re a retailer you can join up and get involved too!)
Creamy risotto with basil pesto and crispy free range bacon.
Served on savoury brioche toast, with dukkah and fresh herbs.
Home-made tomato and white bean soup.
Celebrating Matariki, this is our dish for the Tino Reka Te Kai food challenge.
Pulled Pork flavoured with kawakawa and horopito, smoky Manuka apple sauce and greens served open sandwich style on a kumara and flaxseed bread.
Suggested beverage match: Zeffer Apple Cider
Manuka smoked Trevally, madras curry, and basmati rice, topped with fresh coriander, yoghurt and a free-range poached egg.
Home-made roast parsnip & garlic.