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Live n Cookin' @ Lizotte's Dinner Show Restaurant
Welcome to Live @ Lizotte's on-line booking service. You can select the show, the table, the time you wish to eat and pay on-line.
If you prefer personal service, can't find the table you want, or want to make a booking for a number of people not displayed, we are always happy to take your booking by phone (02) 4956 2066.
Live @ Lizotte's is the ultimate night out, great food and great music! Our premium dinner shows include an exquisite meal and are followed by performances by the cream of the music worlds local, national and international artists!
Click here for help with your booking.
Prices include a $5.00 booking fee per ticket.
SHOW TIMES
Show times may vary ... click here for details
Lunch
Support Act: 1:30pm
Main Act: 2:30pm
If no support main act 2:00pm
Dinner
Support Act: 8:30pm
Main Act: 9:30pm
If no support main act 9:00pm
SHOW TIMES IN 2023
Dinner
Support Act: 8pm
Main Act: 9pm
If no support main act 9:00pm
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BOOKING FEE
Please note: A Booking Fee of $5 per person is applied to each ticket. All prices are are in AU$ and inclusive of GST.
PRODUCTION SPECS
Click here to download the production specs.
LIVE N LOCAL
Lizotte's is proud to support local musicians and up and coming Australian artists. If you would like to take the Lizotte's stage send us an email with your bio and a recording of your music. Click here for more information!
LIVE RECORDING AT LIZOTTE'S
Lizotte's is proud to announce a state of the art recording facility! Contact us for more info!
SAMPLE DINNER SHOW MENUS
Sample Entrées
Five Spiced Duck, Poached Peach & Prosciutto Salad With wild rocket and lemon aspen dressing, or,
Smoked Salmon Potato Blini
With chive crème fresh, panache and lobster sauce, or,
Char Grilled Vegetable Terrine
With red pepper and saffron coulis, crowned with fresh panache, or,
Warm Blue Swimmer Crab Cakes
With lemon aspen dressed rocket and fennel salad, or,
Blue Swimmer Crab, King Prawn & Avocado Timbale
With beetroot relish and citrus oil, or,
Caramelised New Season Figs
With crispy prosciutto, rocket and sweet balsamic dressing, or,
Sugar Cured Spiced Beef
With warm pesto beans, semi dried tomatoes and black olive vinaigrette, or,
Crispy Cajun Whitebait
With fresh herb salad, orange marmalade and lime dressing
Sample Mains
Grain-fed Sirloin on kumera & green pea mash with fresh steamed asparagus and roasted garlic red wine jus, or,
Chermoula Crusted Chicken Breast
with lemon mash potato, snow peas and a Beurre Blanc sauce, or,
Pan Fried Snapper
With fennel and zucchini fritter, citrus oil and olive tapenade, or,
Crispy Skinned Atlantic Salmon Fillet
With warm peperonata and salsa verde, or,
Warm Fresh Herbed Chicken Breast Salad
with sweet pumpkin, bacon, toasted pine nuts, roasted red onion and an aged balsamic dressing, or,
Tender Roasted Lamb Rump
With rosemary Marsala risotto and early Autumn root vegetables, or,
Filet Mignon
on kumera & green pea mash with fresh steamed asparagus & roasted garlic red wine jus, or,
Sage, Sour dough & Macadamia Nut Stuffed Chicken
With ribbon vegetables, white wine balsamic glaze, or,
Crispy Skinned Atlantic Salmon
With winter vegetable ratatouille and salsa verde, or,
Roasted Blue Eye Cod
With cumin mash, mint yoghurt and crispy fried eshallot salad, or,
Twice Cooked Spatchcock
With thyme gnocchi, white asparagus tips served in a buttery broth, or,
Tender rack of lamb
With new seasoned roast vegetable tart, wilted spinach and red wine jus
Sample Desserts
Steamed Date Pudding With date caramel and brandy cream, or,
Traditional tiramisu
With strawberry and wild mint Chutney, or,
Coffee & Doughnuts
Hand made cinnamon doughnuts and their holes served with espresso zabaglione, or,
White Chocolate and Macadamia Nut Brownie
With milk chocolate gelato and lime syrup, or,
Caramelised Banana & Passionfruit Pudding
With double cream and sticky toffee, or,
Strawberry Sable
With lemon curd and warm raspberry milkshake sauce, or,
Warm Lemon Pudding
With milk chocolate gelato and raspberry syrup, or,
Chocolate Gondujia Tart
Delicate Austrian milk chocolate tart with fresh fig mascarpone cream