DISTRICT 8

District 8 marks the newest and most exciting phase of the multimillion-dollar redevelopment at Cabra-Vale Diggers, with one of the most progressive and ambitious projects to date for the Club.

District 8 is 2000sqm of South East Asian food options and ‘stations’: dumplings, congee, soup, noodles, BBQ, grill/stir fry, seafood, Chinese à la carte at Horizon restaurant, an in-house Asian bakery, fresh fruit and sugar cane juices and salads, and an Asian bar. Diners will experience a culinary journey through South East Asia, where tastes, smells and sights of the Mekong River that flow through Vietnam, Thailand, China, Laos, Cambodia and Myanmar are represented. Check out the menu below – we look forward to seeing you at District 8!

  • Loads of undercover parking
  • Children’s play area
  • 600 seat dining area
  • Open daily from 11.30am to late
  • All welcome

Late Night Menu

Sunday – Thursday
11.30am – 1.00am
 
Friday – Saturday
11.30am – 2.00am
 
Daily Break Menu (order from Bar District 8)
2.30pm – 5.00pm
 
Late Night Menu
Sunday – Thursday 9.30pm – 1.00am
Friday – Saturday 10.00pm – 2.00am

Last orders accepted 15 minutes before closing

Enquiries ph. 8728 6181

Man vs Pho

FEATURED

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Our Chefs

Stevenson Su
Executive Chef

Stevenson Su – Executive Chef

Stevenson Su started his career cooking Italian, French, Cantonese, and Shanghai style and he firmly believes: “You have to understand every single cuisine, you need to understand what Italian people love, the French, and Asian, and then come up with your own ideas, then combine all the ideas together to create my own for District 8.

“That’s what really attracted me to come join District 8,” adds Mr Su. “There are so many cuisines here and regions represented and I will be infusing all my ideas and apply them to the District 8 menu. It’s incredible and challenging and it will take Asian food to a whole new level.”

From starting as Commis Chef in Guangzhou, Guangdong, China, to Sous Chef at Viceroy, Anguilla, in the Caribbean, and much more, he has squeezed a lot in his 20 years of cooking.

Thappanthan Tojing
Thai Head Chef

Thappanthan Tojing – Thai Head Chef

“I learned how to cook in Laos, Thai, Vietnamese, and Chinese cuisines and then I worked in Hong Kong for 5 years in a Thai restaurant,” says Thai-born, now Sydney residing Thappanthan Tojing of his cooking background, which is filled with cooking stints around the world.

“I believe there is a lot of Thai food in Australia, but not real Thai food,” says Mr Tojing.

Mr Tojing has been in Sydney for 15 years and came from a family of farmers. When he finished school he “learned how to cook Thai food from older Thai people.”

“Technique and ingredients and presentation are all important in order to be authentic. Australian people know about Thai food, so they expect it to be like what they’ve eaten overseas.

“I can proudly tell my Asian friends that District 8 is the place for authentic, rustic Thai food, the kind of food your grandmother makes at home.”

Hailin Cai
Dim Sum Head Chef

Hailin Cai – Dim Sum Head Chef

Chinese born Hailin Cai, 46, has worked for a number of renowned Chinese restaurants in Sydney.

“The way District 8 differentiates to other restaurants and excels in what it does, is thanks to the strictest quality control and respect for the ingredients and the food we produce, which has never been compromised, even in light of striving for a high standard in a competitive marketplace.”

“It is the flawless teamwork and passion at District 8 that drives me forward to new career heights.”

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