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food
****See in house for the Chef's daily specials
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wood fired pizza | sides | kids menu
LUNCH (back to top)
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| LUNCH ENTREES | ||
| Soup of the day served with warm house made bread | 10 | |
| Garlic Woodfired Pizza | 11 | |
| Herb, Cheese & Pesto Woodfired Pizza | 13 | |
| Dill & Parmesan Crumbed Calamari served with a salsa of peppers, olives, celery, dill, capers and a dollop of lemon aioli | 12/21 | |
| Chicken Caesar salad with a twist –chicken tenderloins coated in the chefs Moroccan spices, tossed with cos lettuce, pepperoni, crispy lebanese flat bread, croutons, egg, and parmesan | 18/22 | |
| SIDES | ||
| Potato Chips | 6.5 | |
| Seasonal Chef’s Salad | 7 | |
| Mixed Vegetables | 7.5 | |
| Potato Wedges served with sweet chilli and sour cream | 9.5 | |
| CHILDREN | ||
| Chicken Nuggets and chips | 9 | |
| Fish Bites and chips | 9 | |
| Napolitano Pasta | 10 | |
| Mains | ||
| Spicy Prawn Singapore Curry, cooked in a fragrant broth of coconut milk, lemon grass, ginger & coriander served with noodles & Asian greens | 19 | |
| Chicken Breast with a pocket of herb pesto, sun dried tomatoes and fetta cheese, drizzled with a red wine jus and served with woodfired ratatouille vegetables and chorizo | 26 | |
| Rack of Lamb wood roasted with garlic and rosemary served with chick peas, beans, herbs and potato salad | 28 | |
| Char Grilled Scotch Fillet with your choice of chefs salad and chips or vegetables sauce – mushroom, pepper or jus | 25 | |
| Tempura battered market fish with the chef’s seasonal salad and chips with a tartare sauce | 20 | |
| Vegetarian Penne pasta tossed through ratatouille, baby spinach, roasted pumpkin, herbs and olives topped with Parmesan cheese | 18 | |
| Seafood paella – blue eye, mussels, tiger prawns and chorizo served with smoked paprika, lemon scented Arborio | 40 | |
DINNER ENTREES (back to top)
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| Soup of the day served with warm house made bread | 10 | |
| Garlic Woodfired Pizza | 11 | |
| Dill & Parmesan Crumbed Calamari served with a salsa of peppers, olives, celery, dill, capers and a dollop of lemon aioli | 15/24 | |
| Chicken Caesar salad with a twist –chicken tenderloins coated in the chefs Moroccan spices, tossed with cos lettuce, pepperoni, crispy lebanese flat bread, croutons, egg, and parmesan | 18/22 | |
DINNER (back to top)
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| Spicy Prawn Singapore Curry, cooked in a fragrant broth of coconut milk, lemon grass, ginger & coriander served with noodles & Asian greens | 28 | |
| Chicken Breast with a pocket of herb pesto, sun dried tomatoes and fetta cheese, drizzled with a red wine jus and served with woodfired ratatouille vegetables and chorizo | 28 | |
| Rack of Lamb wood roasted with garlic and rosemary served with chick peas, beans, herbs and potato salad | 28 | |
| Char Grilled Scotch Fillet with your choice of chefs salad and chips or vegetables sauce – mushroom, pepper or jus | 32 | |
| Tempura battered market fish with the chef’s seasonal salad and chips with a tartare sauce | 20 | |
| Vegetarian Penne pasta tossed through ratatouille, baby spinach, roasted pumpkin, herbs and olives topped with Parmesan cheese | 18 | |
| Seafood paella – blue eye, mussels, tiger prawns and chorizo served with smoked paprika, lemon scented Arborio | 40 | |
SIDES (back to top)
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| Potato Chips | 6.5 | |
| Seasonal Chef’s Salad | 7 | |
| Mixed Vegetables | 7.5 | |
| Potato Wedges served with sweet chilli and sour cream | 9.5 | |
WOOD FIRED PIZZAS (back to top)
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| Classics | ||
| Garlic | 11 | |
| Herb, Cheese and Pesto | 13 | |
| Margharita- wood fired tomatoes, fresh basil, garlic and cheese | 14 | |
| Hawaiian- ham, cheese, pineapple | 15 | |
| Aussie- egg, ham, cheese | 16 | |
| Vegetarian- woodfired tomato, red onion, roquette, fetta cheese mushroom, garlic oil | 18 | |
| Pepperoni- hot pepperoni, wood fired tomato, cheese | 18 | |
| BBQ Chicken – chicken, bacon, onion, bbq sauce, cheese | 18 | |
| Gormet | ||
| Taroona- chicken, red onion, mushroom, cheese, sweet chilli, tomato | 19 | |
| Huon Mushroom- mushroom, cheese, garlic, onion | 20 | |
| Seafood- prawns, mussels, tomato calamari, garlic, cheese | 22 | |
| Extra toppings | .50 | |
| Seafood | 1 | |
| Gluten Free Pizza Base | 3 | |
| All pizzas come with a tomato, onion, garlic and herb base | ||
DESSERTS (back to top)
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| Selection of Tasmanian cheeses – brie, blue vein, cheddar, quince paste, south cape crisp bread and seasonal fruits | 20 | |
| Please see our sweets display in house for delicious home – style cakes, tarts, cookies and slices! | ||
KIDS (back to top)
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| Chicken Nuggets and chips | 9 | |
| Fish Bites and chips | 9 | |
| Napolitano Pasta | 10 | |
KIDS DESSERTS (back to top)
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| Frog in the snow | 5 | |
| Sundae – chocolate, strawberry, caramel | 7 | |
| Selection of cookies and cakes from the bar! | ||
| One bill per table please | ||
| Public holidays 10% surcharge |
