Escargot in the shell - garlic and parsley butter, champagne, shallots, crusty sourdough | $19 / $37 |
Spaghetti with prawns - chilli, garlic, spinach, shallots, olive oil, preserved lemon | $28 |
Duck a l’orange - kate hill pinot noir, huonville, tas | $11.5 |
Warm marinated olives | $9 |
Pierre’s steak tartare - Pipers brook pinot noir, pipers brook, tas | $11.5 |
Levee Beef Burger – House made using MSA Tasmanian grass fed beef with tomato, lettuce & gruyere cheese with chips and tasty BBQ mayo - yes, this is the one! | $20.50 |
Chilli Salt Prawns - Spicy ''stand up'' prawns, lightly battered with wild plum sauce | $17.00 |
Aioli | $2.00 |
Steak – tender steak served chips & tomato sauce | $14.90 |
Salmon Linguine - Tas salmon, with snow peas in a white wine & butter sauce, and tossed with lemon, parsley & garlic | $27.00 |