Lunch Menu

We post our menu here frequently but there may be small daily variations.  This menu is current 20 April 2017

GF = gluten free         GFA = gluten free crackers to substitute bread.      Dishes marked ** are served with complimentary house sourdough on the side, a serve of GF bread can be ordered for $3
Most menu items are good for sharing – especially the starters.

Roasted, smoked nuts GF  6  
Warm olives, Coal Valley sourdough , extra virgin olive oil  9
Shoe string fries GF 6
Syrian baba ganoush with olives, smoked paprika, EVO Oil and sourdough 12    **GFA            
Juicy nashi pear, feta cheese, roasted walnut, baby spinach salad GF 12 (add prosciutto 14)
Crumbed fish cakes with romesco sauce and dressed greens 16
Tasmanian smoked salmon parfait with crisp bread  (GFA = served with GF crackers) 16
Chicken liver pate, pickle & sourdough  (GFA = served with GF crackers) 16
Vineyard platter – prosciutto, olives, chicken liver pate, smoked salmon parfait, sourdough & pickle 28  **GFA
Crispy squid rings, aioli, roast capsicum, cucumber, mint & nigella seed GF 18
Torta verde - rustic herb, spinach and feta pie with pear, walnut, feta & green leaf salad   18
Pulled pork in a bun with coleslaw and BBQ sauce 18
Braised & smoked lamb shoulder on baba ganoush with olives, mint, sourdough GF 28 **GFA
Sesame crumbed filleted fish of the day on labne with radicchio, orange & green leaf salad 28
Confit duck leg, puy lentils , wilted spinach and roast nashi pear GF 32 
Hot smoked meat plate with pickles, BBQ sauce, sourdough, mustard & coleslaw 35
Cheese board
1 cheese 14, 2 cheeses 19, 3 cheeses 24
Pyengana, Cheddar (Tas) Coal River Farm, Triple Cream Brie (Tas) Gippsland, Shadows of Blue (Vic)
Tiramisu with almond bread 12
Basque baked cheese cake with summer fruit and lemon mousse 14
Poached peach, wildflower honey ice-cream & Anzac biscuit crumble 12
Little brownie 4         Brownie with honey ice-cream 8   Honey ice-cream in a bowl 8
Our menu is designed to enjoy with Coal Valley Vineyard wines, all of which are made with estate fruit, grown here at Coal Valley. The first block of vines was first planted in 1991. We aim to offer delicious food in a relaxed friendly and informal environment. All our food from ice-cream to daily baked bread are produced here in the Coal Valley Vineyard kitchen by Head Chef Paul Willcock and his team.      Please note we have a 15% surcharge on all public holidays.
Labne – middle eastern strained yoghurt (cheese)