Dining @ 208

Welcome, My name is Micah Trivett and I am the Chef of Dining @ 208 and also the Manager of the motel shared with Rio Trivett (Filipino Lady). 

We have moved here from Coffs Harbour with our couple of young kids from the start of August 2019. We have a real passion to give customers the best stay and experience that we can offer. 
We try to make no task too big or small for us to handle.  
Most of the items that we have on the menu is either made on site by myself or locally sourced. All of our meat products come from Guyra by a local butcher called Vidler’s butchers. 

We have sacrificed for quality over quantity to provide a great product and something that I am proud to serve to you. 

My passion and pride from being a chef is to give great service and tasty food, and value for money.

I have been working in kitchens for 15 years now and try to do the best I can with the knowledge that I have to accommodate for everyone. I have always been glad to take the extra steps to make sure you get that great service.

I have a real passion for what I do and have always loved being around food. I want to make people happy with good food and have you leave with a smile on your face. My back ground in the Kitchen allows me to offer a range of different foods and cater to all your needs. 

We also more than happy to do large functions from weddings, birthday and corporate functions. I hope that you have enjoyed your time in the restaurant. 

Micah Trivett 

    Dining @ 208

    Its the colder weather and as winter is here so are the hearty warm dishes

    • $7.50Add cheese for a $1Garlic Bread
    • $13Duck Spring RollsServed with a side salad and hoisin dipping sauce
    • $12Vegetable spring RollsServed with a side salad and sweet chilli dipping sauce
    • $12Salt & Pepper squidwith an Asian salad, garlic aioli and lemon
    • $12Prawn TwistersServed with a side salad and sweet chilli dipping sauce
    • $16Shared Plate Tasting2 of each items, crumbed prawn cutlet, vegetable spring roll, prawn twisters, salt and pepper squid and dipping sauce.
    • $16Creamy Seafood ChowderServed with toast Turkish bread
    • $18Thai beef SaladAsian style mix, thai dressing and crispy shallots
    • $24mushroom & garlic crusted lamb cutletsParsnip puree, roasted winter vegetables and chunky tomato relish
    • $22Hand crafted sweet potato Gnocchiin seasoned mushroom sauce, roasted winter vegetables, baby spinach and shaved parmesan
    • $18Baked Chicken Alfredosun dried tomatoes, asparagus, baby spinach, shaved parmesan and fettucine pasta
    • $24Braised Pork Bellyin an Asian broth, with julienne vegetables and steamed rice
    • $32300 gram Scotch Fillet Steakserved with chips and salad or with mash potato and vegetables Choice of sauce
    • $6Garlic Prawn Topper
    • $20Chicken Schnitzelserved with chips and salad or with mash potato and vegetables Choice of sauce
    • $23Chicken Parmigianawith chips and salad
    • $24Braised Lamb Shankon creamy mash potato, steamed broccolini and topped with a minted pea puree
    • $24Tender Beef CheeksCooked in an Italian sauce and with baby cut vegetables
    • $18Steak Sandwichon Turkish bread served with tomato, beetroot, onion and BBQ and side of chips
    • $12House Made Wafflesserved with a warm chocolate sauce, banana compote, roasted nuts and ice cream
    • $12Rum, Apple and Rhubarb Crumbleserved in a tart with vanilla anglasie and ice cream
    • $12Sticky Date Puddingserved with butter scotch sauce and Ice cream
    • $12Brulee tartserved with berries, roasted nuts and ice cream