- goats cheese (g) goats cheese, beetroot, pumpkin, spinach, caramelised onion | $24.5 |
Served topped with shaved parmesan | - |
- vegetarian roasted pumpkin, eggplant, mushroom, spinach, zucchini, roasted capsicum and fetta (g) | $23.0 |
- seafood tasmanian smoked salmon, calamari, prawns, spinach, red onion and cherry tomatoes (g) | $26.5 |
Cape grim scotch fillet tasmanian scotch fillet steak served on chat potatoes, pancetta and spinach, topped with a field mushroom and truffle butter wirra wirra catapult shiraz (sa) | $36.5 |
Palm sugar pannacotta - with candied chilli & orange and double cream. | $17.5 |
Classic Lemon tart with double cream. | $8.5 |
Wok seared squid - with tamarind chilli paste, pickled ginger, Asian greens. | $23.5 |
Classic caesar salad - baby cos, bacon, herb and garlic croutons, anchovies, soft poached egg | $18 |
French onion soup - m. chapoutier la ciboise, rhone, france | $10 |
Cape grim scotch fillet - grant burge ‘fifth generation’ shiraz, barossa, sa | $11 |
Cape grim eye fillet - celeriac puree, wild mushrooms, tawny port reduction | $36 |
Steamed seasonal vegetables, butter | $8 |
Eye Fillet – 220g | $29.00 |
Twice Cooked Duck - with grilled chorizo & a mushroom, spinach and bacon risotto | $28.50 |
I need my greens – a bowl of fresh sautéed green vegetables | $7.50 |
Moroccan Chicken – Tender Marinated then pan-fried breast pieces, on spiced chickpea patty & seasonal greens | $27.00 |
Steak – tender steak served chips & tomato sauce | $14.90 |
Fish and Chips with tomato sauce. | $10.00 |
Retro banana split with vanilla ice cream, whipped cream and a generous drizzle of chocolate topping. | $12.00 |
Tasmanian Market Fish baked in the woodfire oven together with olives, capsicum, white wine and tomatoes. Served with a rocket, tomato and fetta salad. | $24.50 |
Chunky Fries with aioli. | $8.50 |
Chicken and Orange Salad served with rocket, fetta, tomato, black olives and orange segments. Lightly tossed with a orange and garlic dressing. | $22.00 |