| Duke Club | woodfired chicken and bacon open sandwich on house made bread with shoestring fries. | $14.50 |
| Steak | open steak sandwich with bacon, egg, onion relish and shoestring fries. | $17.50 |
| Bruschetta | classic tomato bruschetta with basil pesto on garlic toasted house loaf. | $10.50 |
| Foccacia | house baked foccacia with Tasmanian smoked salmon, baby spinach, tomato, and the house dressing accompanied by a side of garden greens. | $11.90 |
| Garlic | garlic and mozzarella pizza, thin and crispy | $8.50 |
| Margherita | oven roasted roma tomatoes, mozzarella cheese with, basil pesto and shaved pecorino. | $14.50 |
| Brovnic | marinated white anchovies, olives and pepper dews on a garlic base. | $14.50 |
| Genovese | garlic prawn, semi-dried tomatoes, spring onion, brie and pancetta. | $21.50 |
| Treehuggers | roasted eggplant, zucchini, pumpkin, spinach, capsicum with crumbled feta. | $18.50 |
| Gerty | woodfired chicken, cranberry, Spanish onion, bacon and brie. | $19.50 |
| Woodcutters | salami chorizo, bacon, pancetta, red onion and mature cheddar on a bbq base. | $21.50 |
| Swagman | shredded slow braised lamb with mint, butternut pumpkin, slow roasted with garlic, Spanish onion & feta. | $19.90 |
| Mezze | platter of Mediterranean vegetables, cured meats and cheese, served with woodfired herb bread & dip. | $22.90 |
| Greek Salad | traditional Greek salad with tomatoes, feta, cucumber, red onion, kalamata olives, dressed with fresh lemon and extra virgin olive oil. | $15.50 |
| Lamb Salad | warmed Mediterranean vegetables tossed through a mixed leaf salad with shredded slow braised lamb, feta and a balsamic vinaigrette. | $17.90 |
| Tandoori Chicken | wood roasted tandoori chicken with wild rocket, cous cous and raisin salad garnished with paprika and a lemon wedge. | E $14.50 M $18.50 |
| Calamari | salt and pepper calamari salad with toasted shallots, bacon, fried noodles and a burnt orange dressing. | E $14.50 M $18.50 |
| Marinara | black lipped mussels, white fish, calamari and prawns tossed through tagliatella pasta with cherry tomatoes in a sauce of lemon juice, garlic, fresh chillies and olive oil. | $23.90 |
| Mussels | Tasmanian black lipped mussels and white fish served in a bouillabaisse accompanied by woodfired foccacia. | E $16.90 M $25.90 |
| Mushroom Risotto | Tasmanian field mushrooms with woodfired walnuts topped with pecorino and a balsamic reduction. | E $14.50 M $21.90 |
| Prawn Risotto | slow roasted garlic and butternut pumpkin tossed with prawns, cherry tomatoes and wild rocket finished with shaved pecorino. | E $15.90 M $23.50 |
| Beef & Guinness | slow cooked beef cheek, mushrooms and bacon in a rich Guinness gravy with creamy mash. | $18.90 |
| Lamb | slow braised lamb shoulders tossed with fresh pappardelle pasta, cherry tomato and pecorino. | $21.90 |
| Pork Ribs | bbq pork spare ribs marinated with worchestershire, soy, garlic, ginger and coriander served with salad and your choice of fries or mash. | $23.50 |
| Duck | pan seared duck breast on a butternut pumpkin and basil mash with bok choy and blueberry jus. | $26.50 |
| Porterhouse | 300 gram char grilled Longford porterhouse on roasted garlic mash with a mushroom ragout and red wine jus. | $24.90 |
| Rib Eye | 500 gram rib eye char grilled and served on roasted root vegetables with a bourguignon sauce. | $31.90 |
garden salad $7.00
shoestring fries with tomato sauce $7.00
seasonal greens $7.50
spiced wedges with sour cream and sweet chilli $9.50
| Attachment | Size |
|---|---|
| The Duke lunch menu & wine list (PDF) | 2.2 MB |