4 Vidalia or Texas Sweet Onions
1/3 Cup Cornstarch
1 1/2 Cup Flour
2 tsp. Garlic −− minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer
2 Cup Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper
Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned
flour and remove excess by shaking. Separate petals and dip in batter
to coat thoroughly. Gently place in fryer basket and deep−fry at
375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.
Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 Cup Chili sauce
1/2 tsp. Cayenne pepper
Its menu includes several cuts of freshly prepared, uniquely seasoned and seared steaks, plus prime rib, barbecued ribs, pork chops, chicken, seafood and pasta. The menu is designed to have a limited number of selections to appeal to all taste preferences. The Company tests new menu items to replace slower-selling items and regularly upgrade ingredients and cooking methods. The menu also includes several specialty appetizers and desserts, together with bar service featuring Australian wine. It also offers children's menu, and certain it also offers a separate menu offering larger portions of prime beef. It feature a casual dining atmosphere with a decor suggestive of the rustic atmosphere of the Australian outback. The decor includes blond woods, large booths and tables and Australian memorabilia, such as boomerangs, surfboards, maps and flags.