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Private Function Room Facilities PDF Print E-mail

The three chefs function room offers one of the best locations in Wagga Wagga, NSW along with the finest meals prepared by the award winning three chefs restaurant.

Situated right in the heart of the city, there is shopping, restaurants and night life right at your doorstep.

The function room is self contained with its own private bar and dance floor, with the added benefit of plenty of natural day light.

The function room can host up to 120 people for a cocktail party or 84 guests for a sit down lunch or dinner. The room is suitable for both corporate meetings & seminars and social functions.

For further information download our function package three_chefs_function_package

OR email us This email address is being protected from spam bots, you need Javascript enabled to view it

OR contact Corinne on (02) 69215897 for a tailored quote. 

 
Gallery PDF Print E-mail

Hello and welcome to the three chefs online gallery. Click on the imagto enlarge or click on the left or right part of the image to scroll to the next/previous picture.

 

 

Would you like a picture in the gallery  email us your photo here.

 
The Townhouse PDF Print E-mail

The Townhouse International is a 4 ½ STAR motel in the heart of Wagga Wagga. They are within easy walking distance to the city's retail strip and malls, which provide some of the best shopping in rural New South Wales. This area is home to many of Wagga Wagga's restaurants, hotels, and night clubs, making the Townhouse International the ideal location from which to explore the city and its environs.

With 42 rooms available they can cater for singles, couples, families, through to large group bookings.

Directly opposite the Townhouse International is the recently completed $16m 'Oasis' swimming and leisure complex heated for year round usage. Available to all guests free of charge.

 To contact the Townhouse call (02) 6921 4337 

Go to website

 
Wine menu PDF Print E-mail
      Gl     Bt
O’Leary Walker Watervale Riesling Clare Valley SA 8 29
Skillogalee Riesling Clare Valley SA   34
Charles Sturt University Chardonnay Wagga Wagga NSW 7 24
Borambola Bunya Bunya Chardonnay Wagga Wagga NSW   26
Bidgeebong Icon Series Chardonnay Wagga Wagga NSW   50
Vasse Felix Semillon Margaret River WA 10 35
Keith Tulloch Semillon Pokolbin Hunter Valley NSW   43
Three Drops Sauvignon Blanc Mt Barker WA   34
Howard Park Sauvignon Blanc Margaret River, WA 10 36
Nautilus Sauvignon Blanc Marlborough NZ   39
All Saints ‘Sweet Angelina’ Wahgunyah VIC 7 23
Pirie South Pinot Gris Tamar Valley TAS   34
Turkey Flat Rose Barossa Valley SA   34
Hugel Gentil Gewürztraminer Pinot Gris Riesling Alsace FRANCE   35
Yalumba Viognier Eden Valley SA 10 35
       
Berton Vineyard Reserve Cabernet Sauvignon Coonawarra SA 8 27
Borambola ‘Moonlight’ Cabernet Sauvignon Wagga Wagga NSW   29
Charles Sturt Uni ‘Limited Release’ Cab Sauv Merlot       Hilltops NSW   58
Thelema Cabernet Sauvignon Helshoogte SOUTH AFRICA   80
Penley Estate Reserve Cabernet Sauvignon Coonawarra SA   120
Berton Vineyard Black Shiraz Barossa Valley SA 7 26
O’Leary Walker Shiraz McLaren Vale SA   32
Windowrie Family Reserve Shiraz Cowra NSW   48
Keith Tulloch Kester ‘limited production’ Shiraz Pokolbin Hunter Valley NSW   70
Penley Estate Special Select Shiraz Coonawarra SA   120
Head Over Heels Merlot King Valley VIC 7 25
Opawa Pinot Noir Marlborough NZ 11 39
Rochford Macedon Ranges Pinot Noir Coldstream VIC   55
Charles Sturt University Cab Sauv Merlot Franc  Wagga Wagga NSW 7 24
Grove Estate Sangiovese Hilltops Young NSW   26
Bidgeebong Tempranillo Tumbarumba NSW   31
Westend Estate ‘3 Bridges’ Durif Griffith NSW   35
Turkey Flat Grenache Barossa Valley SA 12 42
Cullen Diana Madeline Margaret River WA   150
 
Dinner & Dessert Menu PDF Print E-mail
To share
 
House roasted warm mixed nuts 5.0
Marinated assorted olives 6.0
Basil pesto & parmesan bread 14.5
‘three chefs’ tapenade plate 14.5
Grilled goats cheese & roasted capsicum crostini 14.5
Mushroom, caramelized onion, garlic & Persian feta crostini 14.5
   
To start…  
Slow braised shoulder of lamb; black olive & port ravioli   
& roast capsicum jus 17.5
Fresh pacific oysters served natural with lime (gf)                  3.0ea
Rare fillet of beef; housemade crab taco & chimichurri 17.5
Chermoula spiced king prawns; quinoa tabouleh, lemon   
& cucumber yoghurt 19.0
Caramelised duck shanks with shaved pear & fennel; reduced   
balsamic vinegar (gf) 18
Ricotta gnocchi with crushed walnuts, orange & ‘Saint Augur’   
blue cheese cream (v) 15.5
Chef’s soup served with a bread roll 10.5
Mixed entrée plate -sample chef’s selection of three entrées 25.5
   
Porcini parpadelle pasta with braised ox tail, king prawns,   
black trumpet mushrooms & burnt sage butter           19.5/29.0
   
To follow….  
Cherry tomato frittata & goats curd; grilled eggplant, tomato   
chutney & smoked tomato sorbet (v) (gf) 25.0
Ballontine of chicken stuffed with vietnemese pork sausage;    
red cabbage & potato pie & steamed snake beans 29.5
Char-grilled fillet of beef; portabella mushroom & fresh chestnut  
risotto & blue cheese butter (gf) 36.0
Crispy skinned Atlantic salmon fillet; carrot & swede boulangere,  
black olive tapenade & salsa rosso (gf) 32.0
Rare roasted venison loin & osso bucco; braised baby vegetables   
& creamy parmesan mashed potato 33.0
Confit duck leg & southern fried shoulder of pork; potato hash,  
sweet tomato jam & wilted greens(gf) 34.0
   
On the side  
Steamed green beans, toasted almonds & garlic butter 7.0
Baby cos, shaved apple, Persian feta & walnut salad 7.0
Chunky hand cut potato chips, Murray River salt 7.0
Creamy mashed potato 7.0
   
To indulge
 
White chocolate spring rolls with raspberry dipping sauce 14.5
Espresso mousse with bitter chocolate wafer 14.5
Lime semi freddo; crumbled shortbread & shaved coconut 14.5
Housemade vanilla crumpet; honey gelato & lavender syrup 14.5
Pecan tart; pear sorbet & caramel “latte”  18.5
‘three chefs’ dessert plate -sample chef’s selection of three desserts 20.5
Cheese selection  From 11.0
   
 
Reservations PDF Print E-mail

To make a booking please email This email address is being protected from spam bots, you need Javascript enabled to view it

Please provide your name, contact phone number, amount of people and the date & time of the booking. All bookings will be confirmed by phone. Bookings cannot be guaranteed without confirmation.

 
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