**All our meals come with a selection of in season salads/greens from the café garden. Salad dressing is made with Diemen Pepper products, vinegar and Tapas oil**
All Day Breakfast:
Scrambled eggs on sour dough toast with bacon, sauteed mushrooms and rosti potato cake (GF Bread available) 18
Fish: Baked Huon Salmon topped with ‘Bush Dust” served on a bed of wilted garden greens with roast farm potatoes 20
Savoury Tarts:
Roast pumpkin with goat’s cheese, caramalized onion and walnuts (Veg) 15
Woodbridge smoked trout with leek, double brie and lemon myrtle 15
Spinach and sweet potato with basil pesto, bush tomato and feta 15
Mushroom Brushchetta: Mushrooms sautéed in butter and anise myrtle. Served on crusty bread, topped with fetta and kecapmanis (sweet soy sauce) (Veg) 15
Haloumi Open Sandwich: Grilled haloumi with caramelized leek & artichoke hearts, roast pumpkin, fennel and sundried tomato – lime/ chilli sauce (Veg) 15
Dessert: View the cake cabinet – served warm with cream 6
Van Diemens Land Creamery – Ice Cream in a waffle cone – One scoop 4/Two scoops 6
Pepperberry and Leatherwood Honey, Macadamia nut and Wattleseed, Raspberry Ripple, Lemon Myrtle and Peach, Caramelized Fig, Salted Caramel or Lemon Sorbet