D’Lish on McGregor opens (Cairns)

@JCU D’Lish on McGregor opens (Cairns)

D'Lish on McGregor opens (Cairns)

Allan & Julie Carne are proud to announce that D’Lish on McGregor (D3 Cairns Institute Building) officially opened yesterday (Monday, November 2).

We are hoping get to meet everyone when they come and try our delicious menu. Together with our very experienced staff, we will deliver a service and food that you will love and be back for more. Here is a sample of our menu that was offered on the first day of opening.

We offer all the coffees, also milkshakes, iced chocolate, iced coffee. We also have healthy juices.

We also will be having a fridge full of sweet treats. Assorted muffins, banana bread, carrot cake (all homemade of course) and assorted pastries.

Menu

Breakfast 7.30 am – 10.00 am

Toast & Spreads

Raisin Toast

Cinnamon Toast

Croissant

Croissant – Ham & Cheese

Toasties – Tomato & Cheese

Toasties – Ham & Cheese

Toasties – Chicken & Cheese

Breakfast Wrap (Bacon spinach cheese and scrambled eggs)

Day Menu

Sushi of Day

Selection of Gourmet Wraps/Foccocia/Pannini/Baguettes

Shaved Roast Beef

Poached Free Range Chicken Breast

Shaved Atherton Tablelands Ham

Selection of North Queensland Grilled Vegetables

Homemade Lasagne – Beef

Homemade Lasagne – Vegetarian

Rustic Pie of the day

Homemade Baked Sausage Rolls

Homemade Baked Spinach and Fetta Rolls

Gourmet Salads

(Salads will vary)

Wild rice and Roast Beef Salad 

(Shaved roast beef, sliced Spanish onions, green beans, orange segments dressed with smoked paprika and orange vinegarette dressing

Chicken Pesto Pasta with tableland fetta Salad

Sliced free range chicken breast, basil and rocket pesto, crumbled tableland fetta served with fresh rocket leaves)

Fresh Green Salad

(sliced Spanish onion, cucumber, capsicum, carrot, gourmet tomatoes, snow peas sprouts, mixed herbs and lettuce leaves dressed with a balsamic glaze)

Roasted Vegetable & Cous Cous Salad

(Roasted Zucchini, Eggplant, Capsicum, Pumpkin, Spanish Onion tossed through a chopped parsley and coriander with Cous Cous)