With show-stopping fried chicken, two new po’ boys and a trio of pie – the new menu at Orleans is sure to hit the spot.

Orleans’ returning Executive Chef Lucy Montagu has taken the menu back to it’s origins. There’s delicious fried chicken making an appearance, a headliner featuring nothing but ribs and chicken wings, Beignets, chicken cob salad and many more new additions.


First up are the headliners, to tackle these legendary dishes you’ll need to be hungry as heck or have a special friend with you. Either way, these will deliver the goods. The Big Southern Gumbo sounds epic – a traditional Southern stew choc-full of blue swimmer crab, clams and mussels. Served with chiptole butter, flavoured rice, and a hefty ladle.


Straight from the streets and eateries of New Orleans, these Southern classics are the perfect lunch for one or as a second course to our epic headliners. There’s two new po’ boys, the OG fried chicken waffle with a twist and ‘shrimps and grits’ which leave us feeling intrigued and hungry.


Whether it’s a side dish or stacked six deep for a Southern snack degustation, these little beauties will hit the spot. For those not so little bits on the side, our picks are the burnt broccoli and the Hoppin’ John with black eyed peas, dirty rice and crispy pork belly. Yum.


Don’t leave wondering. Finish on a high note with a life-changing slice of pie made with a whole lot of love and a little bit of sugar. The best thing about the dessert menu? It features nothing but pie and includes banoffee, key lime, pecan and a special pie that changes daily. The best part about the pie menu is that it’s only $20 for for a trio of pies which means you don’t have to miss out on any!

View the new menu now for a head start.


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