| Pizza |
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| Margherita with roma tomatoes, parmesan and fresh basil |
19 |
| Double smoked ham with fresh pineapple, coriander and English Leicester cheese |
20 |
| Tandoori chicken with mango chutney, herbed yoghurt, cashews and coriander |
20 |
| Spicy Mexican ground beef with nachos, beans, guacamole, sour cream and corn salsa |
20 |
| Winston Deluxe spicy sausage, field mushrooms, spanish onions, olives, semi baked tomatoes, topped with extra cheese |
22 |
| Moroccan lamb served with English spinach, Spanish onion and herbed yoghurt |
20 |
Marinated pork belly, honey & soy, with shitake mushrooms, green onion mix & toasted
sesame seeds |
22 |
| Roasted pumpkin with sage, ricotta, crunchy caramelized walnuts and fresh parsley |
20 |
| Spicy sausage with baby pearl onions, capsicum marmalata, caramelised onions and oregano |
21 |
Three cheeses, goats cheese, mozzarella, parmesan, English Leicester, capsicum marmalata
and fresh basil |
21 |
| Garlic prawn with marinated prawns, garlic and a hint of chilli with a fresh lemon wedge |
22 |
| Gluten free bases available on request |
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| Mussels |
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| Pots of Mussels (1kg of black mussels) |
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| Provencale mussels, cooked with tomato, garlic and fresh herbs |
25 |
| Au Congo mussels cooked with coconut cream lemongrass and chilli |
25 |
| White wine mussels cooked with a tasty broth and white wine |
25 |
| Blue cheese mussels cooked with blue cheese and shallots |
25 |
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| All pots are served with fresh bread, fries and Dijon mustard mayonnaise. |
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