Smoked Salmon - Tasmanian springs smoked salmon with avocado, feta and spring onion | $15.00 |
Calabrese - Barossa salami, kalamata olives, roasted capsicum, mushrooms, onion, chilli and spinach in a tomato sauce | $19.00 |
The lot - Barossa ham, salami, mushrooms, capsicum, pineapple, olives, anchovies and garden basil (9-inch/12-inch/15-inch) | $17.00/$22.00/$26.00 |
Eggs and Bacon - Barossa bacon, KI free range eggs cooked your way with sourdough toast | $14.00 |
Veg | $4.00 |
Tagliatelle messina - Wide ribbon pasta with broccoli, sun dried capsicums, pine nuts & a hint of chilli in a light tomato sauce | $19 |
Salsicce - “Abbruzzi” style pork, fennel & chilli sausages with polenta, sauteed broccoli & fondo bruno glaze. | $24 |
Crocchette - Creamy and crunchy desiree potato croquettes served with a lemon mayonnaise dressing | $14 |
Vittello impanato - Crumbed veal escalopes layered with melted mozzarella cheese served with a rich braised mushroom & pancetta sauce. | $25 |
Penne cinderella - Short tube pasta with chicken, cashew nuts & apricots in a galliano cream sauce. | $19 |