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863 Waterworks Road, The Gap, 4061
Delivery from 17:30
With creamy mashed potato, green beans, onion jam and red wine.
Both served with chips and salad.
Served with a mushroom, tomato marsala sauce with steamed green and ginger infused sweet potato mash.
Served with ginger infused sweet potato mash and greens.
300g Rangers Valley (MSA) Black onyx with mash and greens or chips and salad.
Slow braised beef ragout, whipped potato mash, puff pastry shard.
200g Beef Mignon with a choice of mashed potato and greens or hand cut chips and salad.
Skin on chips, lightly dusted in Cajun spice.
Snap fried chips with truffle salt and chopped parsley.
4 Hand crafted spring rolls with hoisin dipping sauce.
Green salad with seeded mustard vinaigrette.
Served with smoky BBQ dipping sauce.
Pan seared bacon, onion, chilli and house made tomato sauce.
Traditional lasagne, made with our homemade bolognese.
Soft pillows of sandcrab in Zegatos style creamy bisque sauce, baby spinach and cracked pepper.
Creamy bacon, onion, mushroom, parmesan cream sauce.
Rich tomato beef sauce, served with shaved parmesan.
Homemade with chargrilled vegetables cooked to perfection.
Handmade Gnocchi with burnt butter and sage and chargrilled vegetables.
Tasmanian salmon tossed through creamy caper citrus cream sauce.
House-made rich tomato sauce tossed through spaghetti with garlic, baby spinach and shaved parmesan.
House-made pork meatballs tossed through spaghetti pasta, with baby spinach, bacon, tomato, and a dash of cream.
With mozzarella cheese, cracked pepper and smoked extra virgin olive oil.
Blistered cherry tomatoes, onion, mozzarella and basil oil.
Porcini and field mushrooms drizzled with Australian truffle oil.
Pork belly and onion jam, finished with caramelised balsamic and dukka spice. Contains nuts.
Ginger nut base served with chocolate ganache.
Shortcrust lemon curd and crusty meringue.
Sticky date pudding topped with house made caramel sauce. Heat for 70 seconds and enjoy.
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