Lunch Menu

We post our menu here frequently but there may be small daily variations.  This menu is current 15 January 2017

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 V 12                

Crisp cos, prosciutto and parmesan with Caesar dressing GF 12

Chicken liver pate, pickle & sourdough  (GFA = served with GF crackers) 16

Tasmanian smoked salmon parfait with crisp bread  (GFA = served with GF crackers) 16

Vineyard platter – prosciutto, olives, chicken liver pate, smoked salmon parfait, sourdough & pickle 28

 

Crispy squid rings, aioli, roast capsicum, cucumber, mint & nigella seed GF 18

Torta verde - rustic herb, spinach and feta pie with beetroot, fennel, herb & pumpkin seed salad   18

Pulled pork in a bun with coleslaw and BBQ sauce 18

Braised & smoked lamb shoulder on baba ganoush with olives, mint and chick peas GF 26

Sesame crumbed filleted fish of the day on lemon, lime labne with radicchio, orange & green leaf salad 28

Confit duck leg on warm puy lentil salad, roasted cherry tomatoes  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 (NE Tas) Coal River Farm, Triple Cream Brie (SE Tas) St Agur, Blue (France)

 

Tiramisu with almond bread 12

Basque baked cheese cake with summer fruit and lemon cream 14

Poached peach, wildflower honey ice-cream & Anzac biscuit crumble 12

Little brownie 4