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LUNCH

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					autumn/
WINTER
LUNCH.
TWELVE PM – FOUR PM, EVERYDAY

breads and sides                                                                         breakfast still available
garlic bread. 4.5                                                                        happy days ‘08. 13.5
turkish toast w/ dukkah and olive oil. 5.5                                               spelt sour dough topped w/ avocado, fresh tomato,
steamed green beans, in almond butter. 5                                                 rocket and poached egg with asparagus and parmesan
mixed leaf salad. 5
rosemary roast potatoes. 5                                                                                                .5
                                                                                         fresh seasonal fruit salad. sm 7 | lg 11.5
chips. 5.2                                                                               ricotta hot cakes. 13
bruschetta, topped w/ eggplant and fetta. 8.5                                            served w/ fresh banana, honeycomb butter and maple syrup
                                                                                         diggies big one. 16.5
entrees                                                                                  bacon, eggs, sausage, grilled tomato, rosemary roast
salt and pepper squid. 13                                                                potatoes and mushrooms on toasted turkish
w/ st. clements mayonnaise
kalamata, fetta and chorizo. 12.5
w/ ciabatta and chickpea relish
spiced fish cakes. 12
w/ cucumber and peanut relish
caramelised onion, tomato and goats cheese tart. 15
w/ dressed leaves
soup of the day. 10
w/ toasted ciabatta

mains
the classic fish ‘n’ chips. 18.5
deepfried grenadier fillet in a crisp batter
w/ chips and caper mayonnaise
chefs paprika beef goulash. 15
w/ crisp gnocchi and chive sour cream
crab meat, pea and mint risotto. 19.6
scented with lemon
steak frites. 24
grilled t – bone steak w/ chips and salsa verde
warm winter salad. 14.5
pumpkin, chorizo, beetroot and baby spinach dressed
with peppered mascarpone
cous cous cakes. 15
topped w/ tomato relish and served with a dressed leaf salad
grilled fillet of john dory ‘gremolata’. 25
w/ mustard cream potato salad and steamed green beans
open lemon ricotta pasta. 17
w/ cherry tomatoes and rocket
grilled lamb brochette. 21
w/ fruit and nut cous cous, roast eggplant and a capsicum dressing.
diggies steak sandwich. 15
on turkish toast w/ caramelised onions and served with chips
corriander coated chicken breast sandwich. 14.5
on wholemeal toast w/ garlic aioli and served with chips
lamb and sweetpotato pie. 17
in a flaky pastry case w/ rocket and parmesan salad
spaghetti ragout. 15.5
diggies version of the bologna classic




booking information:
weekdays for groups of 12 & over, bookings of 12 or more will be placed on a set menu. surcharge 10% on public holidays & for groups over 15 on weekends
functions: breakfast, lunch, cocktail & weddings. see website for more details: www.diggies.com.au
extra info: byo. wine only, corkage $10 per bottle. cakeage $1 per person. Amex 3% | no smoking & no bill splitting.

diggies. licenced beach cafe. north beach wollongong t. 0242 262688 f. 0242 269597 e. contact@diggies.com.au www.diggies.com.au

				
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posted:5/4/2010
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Description: LUNCH.