Stuffed Poppers

Mozzarella, Cheddar, Bolognaise stuffed into a spicy jalapeño, crumbed and served with a sweet thai basil mayo. This is yours.

Billy Bobs fantasy Hot Dog.

If you've ever met Billy you will know, the boy likes to eat. Some of us dream about holidays away, or our new Toyota Hilux, or Pamela Anderson giving you a haircut naked... slowly lathering in that luxurious shampoo you only find at hairdressers. But Billy Bob is different.... he dreams of food. And one morning rather flustered, he arrived at work and told Franks he dreamt of a Hot Dog. So although Frank can't organise Pamela Anderson to cut your hair, he can make a Hot Dog. Toasted bun, grilled bratwurst, mustard pickle, mayo, onion rings. This is yours.

The Piri Piri Chicken

Organically sourced from a local farm, Franks Piri Piri Chickens are deboned by the Marco Paulo witchdoctor next door. The chickens are marinated for a minimum of four days. Roasted with a homemade Mozambican piri butter and served with a pile of fries. This is yours. 

Frank's first choice

Looking for a starter or something to eat when sipping on your beer after a long, hard day in the office? Listen to Frank and have the Crispy Phyllo Prawns served with Asian mayo.

Once Bartho’s Fish Co. deliver their freshest and tastiest prawns from the ocean to the Marco Paulo kitchen, Frank wraps them in phyllo pastry strips ready to cook. Tossed in the pan for a few minutes and there you have it, crunchy and tender prawns. Just dip them into Frank’s homemade Asian mayo and you have a winning combination of taste. Just like pancakes and syrup, movies and popcorn, tequila and lemon, Pat Lambie and a rugby ball… Frank says the prawns and the mayo are the perfect match.

Crispy Phyllo Prawns served with Frank’s homemade Asian mayo. Pair it with any beer out the fridge and your worries will disappear. This is yours!

The Chicken Tikka Pizza

One night after far too much beer, Frank wondered into the kitchen. Overcome with the most overwhelming of hungers, he delved into his pantry of delight. Stumbling out with an array of ingredients, that can only be described as mind boggling. 

As it was late, the only piece of equipment still hot enough to cook in the kitchen, was the pizza oven. So a pizza it had to be! 

On a hand stretched piece of dough, he threw chicken breast, famous tikka sauce, chunks of pineapple, papadums and coriander. After taking a bite, he thought "We’re almost there," and added a couple of dollops of homemade raita. And thus, the Franks Tikka Pizza was created. 

This is yours! We recommend it with an ice cold Naked Mexican – the perfect accompaniment for spicy food.

The Franks Burger

Undoubtably, the perfect hangover cure! The Franks Burger is nothing ordinary and is Franks first choice on the menu.

The Grassfeed freerange angus beef comes from the small town of Mooi River. Greenfields Beef hang the Franks four-quarter (brisket, ribeye, neck, shin - the tastiest cuts known to man!) for 3 weeks on the bone in a special aging room. The meat is then taken off the bone and put through the mincer once to give the corse meaty flavour. The burger beef then arrives at Franks kitchen in Mount Edgecombe.

250g flame grilled (we recommend pink inside) on a toasted sesame bun, filled with Franks homemade barbeque mayo, melted white cheddar, lettuce, tomatoe and a pickle. Served with spicy onion rings and chips.

Add a craft beer or two (or three or four...)  This is yours!