by Toowoomba Region
Participating cafes, restaurants and pubs across the region will be offering exciting new springtime specials for only $20, available exclusively for the month of September.

Create your very own foodie trail with the below #trEATS participating restaurants and cafes across Toowoomba Region during the month of September only! For a taste of what's the specials are at each participating restaurants and cafe's have a look below;

Bar Wunder

BAR WUNDER: House made crumbed cauliflower florets served on a bed of fresh rocket, house pickled carrot, fresh radish, edible flowers, toasted pepita & sunflower seeds with a house made hummus (Vegan).

CLUB GLENVALE: Baked pork belly served with a seasonal salad, tossed in a sweet chilli vinaigrette topped with grilled halloumi and avocado.

COLOURS OF SAN CRIS: Local lime meringue pie with lime infused syrup and pistachios. Served with two regular coffees or teas. 

BERNBOROUGH TAVERN: Spring Salad, eye rib fillet with fresh asapragus, salad greens, edible flowers, topped with hollandaise dressing. 


BUNNYCONNELLEN: Glazed hand- stretched brioche donuts decorated with edible flowers (pack of four).

COBB's COFFEE SHOP: Za’tar marinated local Brannock Brae lamb tender loin served with Wilgavale organic beetroot, chargrilled nectarine cheeks on top of a herb infused quinoa and fetta salad, with a Bunnyconnellen caramelized balsamic glaze.

FITZY'S TOOWOOMBA: Deconstructed Pavlova. Designed to share for two: hand crafted rosewater marshmallow, meringue, raspberry gel, fresh raspberries, edible flowers, micro mint, passionfruit jelly, chantilly cream, pashmak, strawberries, frozen berries.

HELLO HARRY: The Quatro #trEAT! A grass fed beef burger, small serve of chips covered in our special seasoning, a golden house made onion ring and three scoops of ice cream smothered in our house made sauces of your choice.

KAJOKU- KOREAN & JAPANESE CUISINE: Naengchae Bo Ssam  Poached Pork Belly Salad, Chilled Korean poached pork belly slices and fresh salad with a special mustard sauce.

MULLER BROS: Sweet rhubarb custard tart with pistachio crumb, pomegranate glass, strawberry shortcake crumble and house made vanilla bean ice cream sprinkled with gold dust.

OAK & VINE CAFE: Burger with six hour slow cooked pulled lamb shoulder, pica de gallo, mint raita and fresh leaf greens served with cross trace chips.

Phat Burgers

PHAT BURGERS: The Gummingurru- Yakajirri rubbed brisket, riberry chutney, onion rings, Warrigal greens on ciabatta with locally grown kumura wedges.

PONY ESPRESSO: Strawberry and Seared Salmon Salad, a share plate for two or a large serve for one, made with cos leaves tossed in house made strawberry and pink peppercorn vinaigrette, topped with seared salmon, house made pickled strawberries, toasted sunflower seeds and torn mint.

POTTER'S BOUTIQUE HOTEL TOOWOOMBA: Caramelised crispy pork salad with pineapple slaw, fried hokkien noodles and cashews with a chilli Thai dressing.

RAK THAI KITCHEN: Deep fried crispy pawns tossed with capsicum, onion, fried garlic, salt and pepper. Ask to add chilli if you want to spice it up!

Rosalie House

ROSALIE HOUSE: Locally sourced BBQ Awassi lamb kofta served on a bed of house made hummus, roasted vegetables and quinoa, topped with minted Awassi labneh. (GF)

SCHNITZ: Gala Roll Combo. Loaded with two pieces of bacon, a crispy potato rosti, sage and onion mayo, fresh cos lettuce and cranberry sauce, topped with a mouth watering golden chicken schnitzel. Served with chips and a drink.

SOFRA TURKISH CUISINE: Turkish Gozleme with coban salad (choice of beef, chicken or spinach and cheese).

STONEY THE FISHMONGER: Rice crusted tempura battered king prawns with mango, rocket and taro ball salad, finished with lime aioli and bottarga.

THE BAKER'S DUCK: Vanilla and raspberry tea cake topped with fresh berries and cream.

THE BUNGALOW & BASKET: Cake and coffee for two! Two rustic pieces of plump apricot slice drizzled with a homemade lavender syrup with your choice of beverage. Enjoy in a sunny spot at the café or grab and go, and get out to one of the beautiful parks.

THE FINCH: Grass-fed Angus eye fillet tartare sourced from local producer Clayton’s Organics with fried capers, Preston ironbark smoked yolk, buttered brioche crumb and house mustard aioli.

Urth Cafe & Co

TRAVELLERS COFFEE HOUSE: Mini High Tea. Enjoy an array of house made sweet and savoury morsels with a pot of organic tea or barista made Merlo coffee, served in the beautiful garden setting of the café.

URBAN GROUNDS CAFE: Brisket and chili beans, pea puree, sourdough, chorizo, chive cream, avocado and a poached egg.

URTH CAFE & CO: Bruschetta Avo Stack. Avocado, rocket and fresh tomato salsa on toasted sourdough, served with haloumi and bacon, topped with Persian fetta and balsamic glaze.

For a full photo listing of each participating business please visit the Toowoomba Carnival of Flowers website