Daveys Menu                          

STARTERS

Soup of the Day 8.5
Fresh & hearty homemade soup served with fresh bread

Garlic Bread 6.5
Crisp-baked battard loaf smothered with garlic butter and sprinkled parsley
Add tasty cheese 7.5

Bruschetta (V) 9.0
Crusty pannini loaf topped with diced tomato, Spanish onion and basil mixed with garlic, balsamic vinegar and extra virgin olive oil.
Add shaved parmesan 9.5

Bacon, Lettuce & Tomato 16.5
Toasted sour dough loaf topped with bacon rashers, shredded lettuce, semi sundried tomatoes with a roasted garlic aioli
Add chicken fillets 18.5

Antipasto Platter 19.5
A variety of cured salami and ham served with delicious dips, char-grilled vegetables, hot & spicy olives and fresh dipping bread

SALADS and LIGHT MEALS

Daveys Caesar Salad 16.5
Crisp cos lettuce, parmesan cheese, garlic croutons, shaved parmesan, drizzled with creamy anchovy dressing, finished with crisp bacon and a poached egg.
Add lime chicken fillets 19.5
Add lamb cutlets 21.5

Greek Salad (V) 17.0
Iceberg lettuce tossed with red onion, tomato, continental cucumber, kalamata olives and fetta cheese, bound with a lemon, oregano, and olive oil dressing.
Add grilled Saganaki 19.0
Add lamb cutlets 21.0

Eggplant Parmigiana (V) 18.5
Classic Italian homemade eggplant fritters layered with Napoli sauce and Parmigiano cheese, oven-baked and served with roquette and balsamic salad.



PASTAS

Gnocchi Toscany Entrée – 16.0 Main – 19.5
Plump homemade potato gnocchi folded with Swiss brown mushrooms sautéed with pancetta, semi-sundried tomato in a creamy parmesan and basil sauce.

Ravioli Saltati Entrée – 16.0 Main – 19.5
Pasta parcels filled with ricotta, field mushrooms and roasted garlic, tossed with a mild beef and chilli tomato sauce.

Salmon Pappardalle Entrée – 17.0 Main – 19.5
Homemade pasta strips tossed with smoked salmon, baby spinach, snow peas and diced tomato in a rich creamy sauce.

Spinach and Ricotta Tortellini Entrée – 16.0 Main – 19.5
Belly button pasta filled with spinach and ricotta, tossed with a sundried tomato and basil pesto cream sauce, finished with seeded mustard and parmesan.

Pasta Trio 21.0
Try an assortment of any three of the above pastas

Chicken, Bacon and Avocado Risotto 20.5
Succulent chicken breast pieces tossed with bacon, fresh herbs, cream and avocado, cooked with Arborio Rice and Parmesan.

Duck Risotto 25.5
Oven-roasted breast of duck marinated with Chinese five-spice, nestled on a pea, shitake and button mushroom risotto & cooked in an Asian inspired stock.

Squid Ink Linguini 27.5
A combination of bay scallops, tiger prawns, calamari rings and Dromana black mussels, sautéed with squid ink linguini in garlic and chilli olive oil.

GOURMET PIZZAS

Tomato, basil and bocconcini finished with pancetta crisps. 17.5

Smoked Salmon, tomato, Spanish onion and capers topped with sour cream and dill. 19.0

Shrimp, char-grilled capsicum, spring onion and cheese finished with a roquette salad on a satay base. 19.0

SEAFOOD

Fish ‘n’ Chips 22.5
Fresh fillets of fish deep fried in a traditional beer batter, served with fresh garden salad, chunky chips and homemade lemon tartare sauce.

Salt and Pepper Calamari 22.5
Calamari rings in a salt and pepper flour, served with chunky chips, salad and homemade lemon tartare sauce.

Tasmanian Atlantic Salmon 26.0
Grilled Salmon steak coated with a native lemon myrtle spice, served on a bed of mashed potato with a pea salsa, finished with a mild chilli jam.

MAIN FARES

Chicken Parmigiana 21.5
Lightly grilled chicken breast schnitzel, topped with our special Napoli sauce, Virginian ham, baked with Mozzarella cheese, served with chunky chips and salad.

Moroccan Lamb Cutlets 26.5
Char-grilled lamb cutlets marinated with a Moroccan spice paste, served on a bed of vegetable couscous

Chicken Romano 26.0
Oven-baked breast of chicken filled with bocconcini, basil and semi sundried tomatoes, wrapped in pancetta and served on mashed potato and finished with a pesto cream sauce.

Malaysian Lamb Shanks 26.5
Lamb shanks slowly cooked in Malaysian spices and coconut milk, served on sweet potato mash.

Honey Mustard Pork Cutlet 25.5
Moisture infused pork cutlet marinated in honey mustard, served on polenta chips with apple chutney.

FROM THE CHARGRILL

Eye Fillet Mignon 250 grams 34.5
A premium beef eye fillet wrapped in bacon, served on a garlic crouton or with mash & vegetables or chips & salad.

Porterhouse Steak 250 grams 29.5
Prime-aged Porterhouse Steak cooked to your liking, served with your choice of chips & salad or mash & vegetables.

Rib-Eye Steak 350 grams 33.0
A thick-cut Steak cooked on the bone and served with your choice of chips & salad or mash & vegetables.

All Daveys steaks are lightly marinated in olive oil and fresh rosemary, then cooked to your liking and served with the following sauces and sides.

SAUCES
Field Mushroom
Trio of Peppercorn
Kilpatrick
Dianne
Béarnaise
Garlic Butter

SIDES
Bowl of Steak Fries 7.5
Polenta Chips with Aioli 8.0
Roquette, Parmesan and Avocado Salad 9.0
Wok-shocked Vegetables 8.5
Seasoned Wedges with Sour Cream and Sweet Chilli Sauce 8.5
Roasted Chat Potatoes with Garlic and Rosemary 7.5
Mashed Potato with Gravy 8.0

(V) Denotes vegetarian option.
Please see your waiter if you have dietary requirements.
If you require a Gluten Free meal, please ask your waiter for our Gluten Free Menu

DAVEYS SENIORS

ENTRÉE

Fresh Soup of the Day

MAINS

Fish & Chips (battered or grilled)
Chicken Parmigiana
Chicken Schnitzel
Salmon Patties
Spaghetti Bolognese
Roast of the Day with Roasted Vegetables

DESSERTS

Fresh Fruit Salad
Pavlova with Passionfruit Sauce
Ice-cream with flavoured topping
Cake of the Day

Main Course 13.0
2 Course 14.0
3 Course 15.0

DAVEYS KIDS
(12 years and under)

Fish & Chips 10.0
Chicken Parmigiana 9.0
Spaghetti and Meatballs 8.5
Sausages & Mash 10.0
Kids Roast 10.5
Chicken Breast Salad 10.0

All kids meals except spaghetti comes with your choice of chips, salad or vegetables.

DESSERTS

Orange and Lemon Panna Cotta 9.5
Classic Italian “cooked cream”, lightly set with citrus overtones and served with King Island cream and orange syrup.

Ricotta, Honey and Rosemary Tart 9.5
Sublime tart inspired by Acland Street Pastry Chefs, served with a drizzle of honey and King Island cream.

Chocolate and Frangelico Mousse 9.5
A rich blend of chocolate and hazelnut liqueur set elegantly in a
martini glass topped with cream and chocolate chards.

Dessert of the Day 9.5
PLEASE ASK YOUR WAITER

COFFEE & TEA

TEAS 3.0 Regular PLUNGER 3.7 English Breakfast Earl Grey Long Black HERBAL 3.5 Chamomile Peppermint Jasmine Green tea Decaf Blend

COFFEES 3.5 Flat White Latte Cappuccino Espresso Long Black Macchiato Mocha 3.8 Hot Chocolate 3.8 LIQUEUR COFFEES 8.7 Irish – Irish whiskey Jamaican – Tia Maria Mexican – Kahlua Parisian – Grand Marnier