Sugarcane Kitchen Menu
Sugarcane Kitchen menu gallery
Choose your favorite dish
Starters
Ask wait staff. Served w grilled sour-dough.
House made dips, served w turkish bread.
Polenta chips seasoned w rosemary salt. Served w gorgonzola cheese sauce.
Diced tomatoes, garlic, basil & spanish onion. Served on grilled sour dough. Finished w extra virgin olive oil & balsamic reduction.
Braised mushrooms topped w persian feta, sweet pimento coulies, balsamic reduction & eggplant caviar.
Panko crumbed filled w beef lasagna, mortadella, fried eggplant, provolone cheese & mornay. Served w pizzaiola & pecorino cheese.
Lightly dusted squid w lemon pepper & sea salt. Served w roasted garlic aioli & lemon.
Braised beef & pork meatballs. Served w polenta chips & finished w parmesan.
Chilled steamed local tiger prawns. Served w shredded cos, tomato concasse, micro sprouts & pink finger lime cocktail sauce.
Fresh local Mackerel fillet marinated in lime juice w spanish onion, tomato concasse, cucumber & coriander. Served w sweet potatoes. Finished w toasted corn kernels & E.V.O.O.
Served w spicy buffalo dipping & creamy blue cheese sauce & fries.
Panko crumbed risotto croquettes. Filled w caramelized leeks, porcini mushrooms & spinach. Served w sweet pizzaiola sauce. Finished w parmesan cheese, béchamel & white truffle oil.
Wild caught fillets baked w ginger, garlic, mirin & ketchup manis. Flaked through julienne vegs & vermicelli noodles. Served w house made kaffir lime, lemongrass & sweet chilli dipping sauce.
Thinly sliced raw fillet finished w garlic aioli, parmesan, baby capers & a rocket, shaved radish & spanish onion salad. Served w croutons.
Australian Gulf Tiger prawns. Sautéed w garlic, golden shallots. Finished w white wine & cream. Served w rice & grilled sour-dough.
Oysters
Half Dz
Half Dz
Pastas
Sautéed bacon, olives, baby capers, garlic & anchovies. Finished w white wine & Napoli sauce.
Bacon, shallots, garlic, white wine, cream & parsley.
A rich tomato, pork & beef sugo w red wine. Braised w bay leaves & finished w parmesan cheese.
Pan fried prawns, fish, squid, pippies & mussels. Finished w your choice of: white wine & olive oil, creamy garlic or Napoli sauce.
Oven baked, layered w beef ragu, bechamel & parmesan. Served w Napoli sauce & salad.
Sautéed Italian sausage w garlic, leeks, black olives & mushrooms. Finished w white wine, Napoli, cream & white truffle oil.
Pork, beef & fennel meatballs simmered in a rich tomato & red wine sauce. Finished w parmesan.
Sautéed bacon, onions, garlic & chilli. Finished w white wine & Napoli sauce.
Pan fried squid w anchovies, garlic, bacon, chilli & house made Daikon Kimchi. Finished w white wine, cream, Napoli sauce, parsley & cream.
Sautéed bacon, garlic, leeks & mushrooms. Finished w white wine & cream.
Gulf prawns sautéed w leeks & mushroom. Finished w white wine, Napoli, cream & nutmeg.
Sautéed prawns, squid, mussels, pippies & fish. Flambéed w Pernod & finished w saffron salt, parsley Napoli & parmesan cheese.
Tender fillet sautéed w leeks, baby peas, garlic & roasted rosemary pumpkin. Finished w white wine, parmesan cheese & toasted pepitas.
Salads
Olives, tomato, cucumber, spanish onion, oregano, olive oil, lemon juice & Persian feta cheese. Finished w fresh cracked pepper & sea salt.
Tossed cos lettuce, grilled bacon, parmesan & garlic croutons. Finished w a poached egg & anchovies.
Crispy pork belly bits on a Thai style bean shoot slaw w shaved cucumber, red onion & crispy noodles. Finished w crushed peanuts & fried shallots.
Japanese marinated fried chicken scented w ginger & soy. Served w sesame dressed Asian slaw, sticky rice, kewpie mayo & japanese pepper.
Roasted rosemary pumpkin w caponata, olives, peas, rocket, quinoa & caramelized onions. Finished w Persian feta, toasted pepitas & balsamic glaze.
Mains
Pan seared pork escalopes flambéed w Marsala finished w demi glace & parsley. Served w rosemary potatoes & steamed vegetables.
Pan seared pork escalopes sautéed w spring onions & button mushrooms. Flambéed w brandy & finished w cream & demi glace. Served w rosemary potatoes & seasonal vegetables.
Pressed roasted crispy skin pork belly. Served w confit garlic & carrot purê, mash, port gravy & apple vanilla bean sauce.
Line caught fillet baked w a lemon, herb & cashew crust. Served w creamy mash & steamed veggies.
Panko crumbed chicken breast, topped w Nonna's Napoli sauce, smoked ham & grilled Italian blend cheese. Served w chips & salad.
Panko crumbed chicken breast. Served w gravy, chips & salad.
Australian Spanish Mackerel. Grilled, battered or crumbed. Served w house slaw, tartare sauce, lemon & chips.
Grill
Kilcoy 100 day grain fed.
Black Angus MB1+ 100 day grain fed.
Burgens
Panko crumbed chicken fillet topped w Napoli sauce, ham, lettuce, mozzarella & garlic aioli on a toasted brioche bun.
Rib fillet, caramelized onion, Swiss cheese, lettuce, tomato, BBQ sauce & aioli. Served on a brioche bun.
Pure beef pattie flamed grilled, cheddar cheese, mustard, ketchup, pickle, lettuce, tomato & onion on toasted brioche bun.
Beer battered Mackerel fillet, slaw, Swiss cheese, lettuce, pickle & tartare sauce. Served on a toasted brioche bun.
Southern style fried chicken w bacon, swiss cheese, lettuce, tomato, onion, ranch & BBQ sauce on a toasted brioche bun.
Rib fillet, caramelized onion, Swiss cheese, lettuce, tomato, BBQ sauce & aioli. Served on a focaccia bread.
Whole schnitzel on toasted focaccia w melted cheese, caramelised onion, BBQ sauce, garlic aioli, lettuce & tomato.
Pizzas
Chicken, bacon, mushrooms, onion, mozzarella cheese & BBQ sauce.
Calabrese sausage, spanish onions, mozzarella, oregano & pizzaiola sauce.
Fior di latte, pizzaiola sauce, basil & extra virgin olive oil.
Puopolo pepperoni thinly sliced on sweet oregano pizzaiola sauce w mozzarella & cheddar blend.
Roasted vegetables w garlic, rosemary & thyme, button mushrooms, olives w pizzaiola sauce & mozzarella, cheddar blend.
Sides
Served w sour cream & sweet chilli sauce.
From a reviewer’s perspective, the menu at Sugarcane Kitchen on 127-133 Bruce Hwy, Edmonton QLD 4869, is a versatile mix that caters to a wide range of tastes while keeping classic favorites front and center. Starters like Garlic Bread, Soup Of The Day, Trio of Dips, Parmesan Polenta Chips, and Bruschetta Pomodoro set the tone with simple yet flavorful options. Seafood enthusiasts will appreciate the Oysters served Natural or Killpatrick, while pasta lovers have choices ranging from Penne Putanesca and Linguine Carbonara to Penne Bolognese, Linguine Marinara, and Lasagne. Fresh and light options include Greek Salad (G/F), Caesar Salad (G/F), Thai Pork Salad (Can be G/F), Karaage Chicken (G/F), and Pumpkin Salad (G/F). For mains, dishes such as Pork Scallopini, Scallopini al Fungi, Pork Belly (G/F), Wild Australian Barramundi, and Chicken Parmigiana highlight the kitchen’s ability to balance comfort with sophistication. The grill section impresses with a Rump 250g, Rib Eye Fillet 300g, Italian Pork Sausage, and Peri Peri Chicken, all cooked to order. For casual bites, the burger selection features the Chicken Parmy Burger, Steak Burger, The American, Fish Burger, and Chicken Fillet Burger, complemented by pizzas like Chicken & Mushrooms, Calabrese, Margherita, Pepperoni, and Vegetarian Caponata. To round out the meal, the sides-including Battered Onion Rings, Rosemary Roasted Potatoes, Shoestring Fries, and both Small and Large Chips-offer classic accompaniments that suit any dish. Overall, the menu at Sugarcane Kitchen is both approachable and comprehensive, allowing diners to enjoy everything from hearty mains and fresh salads to indulgent sides and shareable starters, all presented with clear pricing and a focus on generous portions.