Kim Smits, who is the head chef at the catering company Gobble Platters, will be cooking on-site for Chimera.
The draft menu is as follows:
Breakfast both days will consist of toast, sausages, eggs and porridge.
Saturday lunch will be stir-fry.
Saturday dinner will be a choice of roast vege pasta dish or a roast vege salad with roast chicken.
Sunday lunch will be make your own burger.
Breakfast will be $5 both days for an “eat what you like” affair, and lunch and dinners will cost $7 each meal. Vegetarian, vegan and gluten free options will be available at each meal. Snack foods and soft drinks will be available for gold coin cost.
