Jul 14 2026
Restaurants›Bridges Restaurant and Bar›Entrée Recipe

Entrée Recipe

Inspired by Bridges Restaurant and Bar
Time2h
Serves4

Roast turkey & avocado Club with bacon, tomato, sweet gem, herb aioli, french fries; Spicy Fried Chicken Sandwich with tomato, little gems, spicy honey, fresh-cut French fries; Grilled Prawn Sesame Noodle Salad with Chinese and red cabbages, toasted cashews, cilantro, fried shallots, sesame ~ soy dressing; Pan Roasted Atlantic Salmon Salad with petite hearts romaine, baby arugula, red quinoa, roasted beets, toasted pistachios, apple cider - dijon vinaigrette; Wild Mushroom Risotto with truffled mushrooms, parmesan cheese

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Ingredients

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Roast Turkey & Avocado Club

Spicy Fried Chicken Sandwich

Grilled Prawn Sesame Noodle Salad

Pan Roasted Atlantic Salmon Salad

Wild Mushroom Risotto

Method

Roast Turkey & Avocado Club

  1. 1

    Prepare the Turkey

    Preheat the oven to 180°C (350°F). Season the turkey breast with salt and pepper, and roast in the oven for about 25-30 minutes until cooked through. Let it rest before slicing.

  2. 2

    Cook the Bacon

    In a skillet, cook the bacon slices over medium heat until crispy. Drain on paper towels.

  3. 3

    Assemble the Sandwich

    Slice the avocado and tomato. On toasted bread, layer turkey, bacon, avocado, tomato, and sweet gem leaves. Drizzle with herb aioli before closing the sandwich.

  4. 4

    Prepare French Fries

    Fry the French fries according to package instructions or until golden and crispy.

Spicy Fried Chicken Sandwich

  1. 5

    Prepare the Chicken

    Marinate the chicken thighs in a mixture of spicy honey, salt, and pepper for at least 30 minutes. Deep fry until golden brown and cooked through.

  2. 6

    Assemble the Sandwich

    On a toasted bread bun, place the fried chicken, sliced tomato, and little gem lettuce. Drizzle with additional spicy honey.

  3. 7

    Prepare French Fries

    Fry the French fries according to package instructions or until golden and crispy.

Grilled Prawn Sesame Noodle Salad

  1. 8

    Cook the Noodles

    Boil the noodles according to package instructions. Drain and rinse under cold water.

  2. 9

    Grill the Prawns

    Season the prawns with salt and pepper, then grill them until pink and cooked through.

  3. 10

    Prepare the Salad

    In a large bowl, combine cooked noodles, shredded Chinese and red cabbage, toasted cashews, cilantro, and fried shallots. Toss with sesame soy dressing.

  4. 11

    Serve

    Top the salad with grilled prawns and serve chilled or at room temperature.

Pan Roasted Atlantic Salmon Salad

  1. 12

    Cook the Salmon

    Season salmon fillets with salt and pepper. Sear in a hot pan with olive oil for about 4-5 minutes on each side until cooked through.

  2. 13

    Prepare the Salad

    In a large bowl, combine petite hearts romaine, baby arugula, cooked red quinoa, and roasted beets. Toss with apple cider vinaigrette and Dijon mustard.

  3. 14

    Assemble the Salad

    Place the seared salmon on top of the salad and sprinkle with toasted pistachios.

Wild Mushroom Risotto

  1. 15

    Sauté the Aromatics

    In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent.

  2. 16

    Cook the Mushrooms

    Add mixed mushrooms to the pot and cook until they release moisture and become tender.

  3. 17

    Add the Rice

    Stir in the Arborio rice and toast for 1-2 minutes. Gradually add vegetable broth, stirring continuously until the rice absorbs the liquid.

  4. 18

    Finish the Risotto

    Continue adding broth until the rice is creamy and al dente. Stir in parmesan cheese, salt, and pepper to taste.

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