It's the meal that definitely knows how to draw a crowd - from intrigued international tourists to footy players after an intense training session at Seiffert Oval.
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And now, it’s back.
The iconic mixed grill - that giant plate of goodness packed with eight different types of meat - is back on the menu at its spiritual home of 111 Monaro Street, Queanbeyan.
It’s the address that once housed the Central Cafe, the former spot for giant plates of eggs benedict, steaks and, of course, the mixed grill itself. The building is now home to Cafe 111, and owners Esteban and Adrian Malmierca are keeping a number of Central Cafe traditions alive.
Esteban says the mixed grill is back by popular demand, after a story in The Canberra Times last October encouraged the public to get in touch if they wanted to see the iconic, eye-watering meal make a comeback.
“To say we were inundated is an understatement,” Esteban laughs.
“We realised that you can’t have the mixed grill on the menu for 40 years and then take it away. Queanbeyan loves it.”
Like the cafe itself, the mixed grill has been given a pretty sexy makeover.
It’s now a much more modern dish that’s served on two plates instead of one and is garnished with sweet potato and parsnip. You don’t have to choose between chips, veggies or salad as your side - it comes with all three.
But you’ll have to avoid some other pretty familiar names if you’re ordering the mixed grill; the Cafe 111 menu features burgers with titles like The Barilaro Burger, The Campese Burger and The Stuart Burger.
All burgers were designed by their namesakes, with NSW deputy premier John Barilaro - a passionate hobby chef - opting for maple-glazed streaky bacon, herb fries and a beef patty on his charcoal brioche.
Raiders coach Ricky Stuart has kept it simple: lettuce, tomato, schnitzel and aioli, while Queanbeyan legend and former NRL player Terry Campese’s burger features pulled pork with slaw on a brioche bun.
A percentage of sales from each burger goes to the charity of its namesake’s choice.
“We [Esteban and I] both live in Queanbeyan and we’re all about the community,” Adrian says.
“We’ve stayed true to some of the original Central favourites, like all day breakfast, but the menu’s much more modern and diverse - from bacon waffles to grilled barramundi.
“We wanted to design a place where people could come and feel like they have a sense of ownership, they’ve had input into the menu, and really know us personally as owners.”
Could the mixed grill once again be used as an international tourism drawcard?
“Absolutely,” Adrian says.
“But we want locals in here to challenge each other too. Not a single person has finished it yet.”
