Food
Pork |
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ROAST PORK  Brussels' style crackling roast pork |
MEATBALLS BRAISED IN LEFFE BRUNE SAUCE Traditional pork meatballs mix with onion and mix herbs |
 Beer Food Platter |
| BLIND FINCHES Minced pork wrapped with thinly sliced pork bacon and slowly braised in Leffe Blonde Onion Sauce |
BACON WRAPPED COCKTAIL SAUSAGES Streaky pork bacon wrapped on cocktail sausages |
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| BRUSSELS' MIX SAUSAGE PLATTER A mixture of pork sausages cooked to perfection |
CARAMALIZED PORK BELLY Sauté pork belly with homemade sauce |
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| BRUSSELS' BACON STRIPS Streaky bacon cooked crispy yet with the aroma of smokiness |
BEER FOOD PLATTER Combination of roast pork, calamari, bacon wrapped cherries, meatballs and Belgium frites |
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Seafood |
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 Trilogy Of Seafood |
DEEP FRIED CALAMARI Deep golden brown crispy battered calamari rings |
MINI FISH & CHIPS Deep fried battered mini fish fillet and with Tartar Sauce |
| SAUTEED SPICY PRAWNS Stir fried tiger prawn scented with cilantro, mint and paprika |
TRILOGY OF SEAFOOD Oyster - Drizzled with white wine cream sauce topped with cheese and baked to perfection Prawn - Stir fried tiger prawn scented with cilantro, mint and paprika Scallop - Pan seared scallop with brown butter and drizzle with balsamico reduction and tomato salsa |
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Chicken, Lamp, Beef |
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| CREAMY CHICKEN & MUSHROOM TOAST Toasted rye bread topped with creamy baked chicken and mushrooms served with mesculin salad |
CHICKEN WINGS Deep fried chicken wings served with homemade BBQ Sauce |
 Grilled Baby Beef Ribs |
| GRILLED LAMB CUTLETS Lamb cutlets grilled to your prefer doneness served with it's natural flavours top with homemade Aioli Sauce |
GRILLED BABY BEEF RIBS Simple marinated juicy premium beef ribs grilled to perfection |
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On the side |
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 Potato Skin |
BELGIUM FRITES Belgium style fries served with it's best companion of Mayonnaise and Garlic Aioli |
POTATO SKIN Stuffed with juicy pork, onion, herbs and topped with melted cheese |
| GARLIC BREAD Sliced french baguette spread with homemade garlic butter and toasted to perfection |
SAUTÉ MUSHROOMS Pan fried mushrooms with garlic butter and red wine |
BRUSSELS' MINI CROQUES MON SIEUR Sandwich style with ham and melted cheese served with mesculin salad |
| Chef recommendation All food photography are for illustration purpose only |
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Salads and Soups |
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| BRUSSELS' HOUSE SALAD Garden greens with grilled prawns, capsicum, chicken, olives sundried tomatoes tossed in balsamic dressing |
CEASAR SALAD Romaine lettuce tossed with ceasar dressing topped with bacon, parmesan cheese and croutons |
 Summer Fruit Salad
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| SMOKED SALMON SALAD Mix green salad with smoked salmon served with italian dressing |
BRUSSELS' SUMMER FRUIT SALAD Feta cheese, watermelon, apple, olive tossed together with assorted lettuce and drizzled with italian dressing |
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| ONION SOUP A traditional homemade onion soup served with garlic bread |
PRAWN BISQUES A rich and flavorful soup made slowly simmered with tiger prawns, carrot, onion, celery, tomatoes and finished with a touch of cream and sherry vinegar |
CREAMY MUSHROOM SOUP Homemade mushroom soup served with garlic bread |
Main Course |
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 Pan Seared Halibut Fish |
GRILLED PORK CHOP Pork fillet served with sauté vegetables, Belgian stoemp, caramalized shallots and red wine reduction |
BBQ PORK SPARE RIBS Grilled spare ribs served with Belgian stoemp, sauté vegetables and BBQ Sauce |
| BRUSSELS CHICKEN & STOEMP Chicken thigh stuffed with mushrooms and onions served with sauté asparagus, Belgian stoemp and rosemary reduction |
CHICKEN WATERZOOI A traditional belgium dish. Chicken supreme simmered in light lemon cream, hoegaarden with leeks, young potatoes and served with toasted rye bread. |
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| ROSEMARY LAMB RACK New Zealand rack of lamb served with mushroom, mint sauce, sauté capsicum and zucchini |
AUSSIE RIBEYE STEAK 250 gm pan-roasted ribeye of beef, serve with herb infused potatoes, mini ceasar salad, belini flavored tomato salsa and truffle scented Mushroom Sauce |
 Bruseels Pasta |
| PAN SEARED HALIBUT FISH Seared Halibut with Hoegaarden Buere Blanc, almond potatoes and sautéHomemade mushroom soup served with garlic bread asparagus |
VEGETABLE PASTA * Sauté pasta with tropical vegetables |
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| CARBONARA PASTA * Creamy pasta with pork bacon top with parmesan cheese |
BRUSSELS' PASTA * Sauté pasta with fresh chili, egg plants and prawns |
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| * choice of pasta: spaghetti or fettucini | ||
Sides |
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| RYE BREAD- 3 SLICES | BELGIAN STOEMP Belgian style mash potatoes with bacon, leek and carrot |
SAUTÉ HOUSE VEGETABLES |
| Chef recommendation All food photography are for illustration purpose only |
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Mussels Pots |
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 Moules Mariniere |
MOULES MARINIERE Steamed with white wine, garlic, celery & onion |
MOULES HOEGAARDEN Cooked with coriander, celery, lemon zest & Hoegaarden beer |
| MOULES PROVENCALES Cooked with delicious bacon, sundried tomato mix herbs and wine |
MOULES ORIENTAL Cooked with lemongrass, coconut milk, chili and spring onion |
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| *We use air flown "LIVE" Australian blue mussels | ||
Burger, Hotdog & Pie |
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| BRUSSELS' STYLE PORK BACON CHEESE BURGER Brussels' style homemade pork patties with bacon strips and top with melted cheese and frites |
BRUSSELS' FOOT-LONG SAUSAGE HOTDOG A foot long sausage served with traditional style mustard, Garlic Aioli Sauce and frites |
 Solaris The Big One |
| BRUSSELS'S BIG ONE! 2 pounds foot long sausage served with traditional style mustard and Garlic Aioli Sauce, slice gherkins and frites |
PORK AND KIDNEY PIE Homemade traditional savoury pork and kidney pie |
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Knuckles |
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 Pork Knuckle |
BRUSSELS' STYLE PORK KNUCKLE Crispy roasted pork knuckle, sauté potatoes and mushroom served with Brown Sauce |
BRUSSELS' STYLE HALF PORK KNUCKLE 1/2 crispy roasted pork knuckle, sauté potatoes and mushroom served with Brown Sauce |
| ADDITIONAL SALAD BOWL WITH CHERRY TOMATOES | ||
Sweet Endings |
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| WAFFLES Warm homemade waffles served with thick chocolate sauce, honey, butter and ice cream |
CHOCOLATE BROWNIES Warm homemade chocolate brownies top with delicious chocolate sauce and a scoop of ice cold ice cream |
 Waffles |
| CRÈME BRULEE A creamy egg custard infused with refreshing mint and vanilla, topped with caramelized sugar |
TIRAMISU A famous dessert made with espresso infused sponge fingers with a hint of coffee liquor, layered with mascarpone cheese and dusted with cocoa powder. A fabulous way to end your meal |
SINGLE SCOOP VANILLA ICE CREAM Served on martini glass garnish with strawberry and chocolate sauce |
| Chef recommendation All food photography are for illustration purpose only |
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