Tasmanian Oysters | 6 for 30 | 12 for 54

    Natural fresh lemon (GF, DF) (A)

    Lime and Ginger Mignonette (GF, DF) (A)

    Kilpatrick house Kilpatrick sauce and grilled streaky bacon (GF, DF) (A)

Pesto Pizza pesto sauce and mozzarella cheese | 18

Garlic Pizza crushed garlic base, mozzarella cheese | 18

Levee Pizza Napoli sauce and mozzarella cheese | 18

Mushroom Pizza crushed garlic base, topped with mixed mushrooms and mozzarella cheese | 19

Caprese Bruschetta marinated cherry tomatoes, house made basil pesto, bocconcini, Manu bread and balsamic glaze | 20

Add Tasmanian Smoked Salmon (A) | 5

Salt and Pepper Squid aioli and lemon (GF, DF) (I) | 22

Japanese Style Fried Chicken kewpie mayo, rocket (DF) | 23

Pumpkin and Quinoa Salad roasted pumpkin, quinoa, cucumber, cherry tomatoes, red onion, house made beetroot hummus, pepita crumbs, fennel and salad mix dressed with miso vinaigrette (V, GF, DF) | 31

Add chicken | 5

Calamari Salad salt and pepper calamari, roasted pumpkin, onion, bocconcini, cucumber, capsicum, tomato and aioli (GF, DFO) (I) | 37

Salmon Poke Bowl soy and sesame marinated salmon, brown rice, avocado, pickled carrot, pickled ginger, cucumber and mango with roasted miso dressing (GF, DF) (A) | 37

Hoisin Duck Noodle Salad sliced hoisin-glazed duck breast with soba noodles, red cabbage slaw, herbs, sesame and lime dressing (DF) | 39

Levee Thai Beef Salad garlic, ginger and chilli oil marinated beef, spring onion, chilli, cucumber, red onion, capsicum, and cherry tomatoes dressed with sweet chilli, fresh lime and crispy shallots (GFO, DF) | 39

The Beef Burger ground grass fed beef, tomato, lettuce, American cheese, pickles, kewpie mayo, house relish and mustard with chips (GFO, DFO) | 32

The Chicken Burger buttermilk fried chicken, burger sauce, hot honey glaze, mixed leaves, melted cheese, house made pickled onion in a potato bun, with chips (GFO) | 32

Fish and Chips beer battered Tasmanian white fish, garden salad and tartare (DF) (A) | 36

Pancetta, Chicken and Asparagus Risotto pancetta, chicken, asparagus, onion, garlic, parmesan cheese and butter, garnished with parsley and spring onion (GF) | 39

Prosciutto and Chorizo Vodka Rigatoni chorizo, prosciutto, garlic, onion, creamy vodka sauce, fior di latte and parmesan, garnished with parsley and spring onion (GFO) | 36

Seafood Marinara Pasta prawns, scallops and fish with garlic, onion and house made marinara sauce, finished with parsley, pangrattato and spring onion (GFO, DFO) (M) | 42

Grilled Chicken grilled chicken breast, pumpkin purée, cherry tomatoes, potato, asparagus, garlic and parsley sauce (GF) | 42

Vegan Curry house made vegan curry with tofu and vegetables, served with rice and broccolini, finished with fried shallots, chilli and lime (V, GF, DF) | 33

Add chicken | 5

Mustard and Maple Glazed Salmon Tasmanian salmon, beetroot hummus, sauteed potatoes, mushroom and green beans (GF, DFO) (A) | 42

Lamb Backstrap dijon and herb marinated lamb backstrap, pumpkin purée, cherry tomatoes, broccolini and chimichurri sauce (GF) | 48

All pastas GFO available | 6

Grass fed, MSA graded beef, all steaks served with seasonal green vegetables, carrots, and roasted herb potatoes.

Eye Fillet 220g | 54

Scotch Fillet 320g | 52

Sauces: green peppercorn and cream, creamy mushroom, beef jus, Café de Paris butter, Cowboy butter (All GF) | 5

Chips instead of roasted herb potatoes | 6

Greek Salad feta, tomato, olives, cucumber, capsicum, red onion, oregano with red wine vinegar and olive oil dressing (GF, DFO) | 13

Seasonal Greens sauteed green vegetables with butter (GF, DFO) | 13

Bowl of chips | 13

Aioli | 2.5

Pizza base size is 10” (25cm). Premium ingredients are used on our house made bases using a traditional slow rise and long proofing technique. All our pizzas come with Napoli sauce and mozzarella cheese.

Marguerite fresh sliced tomatoes, bocconcini and basil | 26

3-Cheese and Potato crushed garlic base, fior di latte, mozzarella, bocconcini, rosemary and sliced potatoes | 27

Vegeroony pumpkin, marinated mixed olives, mixed mushrooms, capsicum, red onion and Feta cheese finishing with rocket | 27

Far North Virginian ham and pineapple | 28

Pepperoni mozzarella, pepperoni and oregano | 28

South Bank pepperoni, bacon, olives, capsicum, onion and pineapple | 28

BBQ Chicken Levee’s BBQ sauce, roasted chicken, bacon and onion | 29

Double Cheeseburger Levee’s BBQ sauce, eye fillet, American cheese, red onion, streaky bacon and kewpie mayonnaise | 29

Lamb Souvlaki marinated lamb, feta, sliced tomato, red onion, olives, garlic yoghurt and rocket | 30

Hot Mexican (Spicy) chorizo, pepperoni, red onion, mixed capsicum, jalapenos, pineapple and chilli flakes | 30

Garlic Prawns garlic prawns, red onion, finished with rocket and parmesan (M) | 32

Carnivore Levee’s BBQ sauce, roasted chicken, chorizo, eye fillet, bacon and pepperoni | 34

Marinara Tassie scallops, calamari, prawns, fish pieces, rocket and lemon (M) | 35

Gluten Free Base | 7
Vegan Cheese | 3
Extra Toppings | 3

Children’s Pizza choice of either Far North, Marguerite or BBQ Chicken | 20

Fish and Chips battered fish with chips, salad and tomato sauce (DF) (A) | 22.5

Linguine with chicken, Napoli sauce and parmesan cheese | 21

Fried chicken breast served with chips, salad and tomato sauce (DF) | 23

Our gelato, sorbets and ice creams are made by the award winning Van Diemen’s Land Creamery at Deloraine. Gluten and dairy free options available. Please see flavours on display or ask wait staff.

Ice cream
1 Scoop Cup | 7
2 Scoop Cup | 10
1 Scoop Waffle Cone | 7.5

Sticky Date Pudding served with butterscotch sauce, double cream and a scoop of Van Diemen’s Land Vanilla Bean ice cream | 15

Tasmanian Affogato Van Diemen’s Land Vanilla Bean ice cream, Hellyer’s Road Whiskey cream liqueur and an espresso shot | 18

Chocolate Fondant served with chocolate flakes and ice cream | 17

Choc Chip Skillet Cookie served with vanilla ice cream and a chocolate flake | 17

Cakes and Slices all cakes and slices served with raspberry coulis and double cream. Subject to availability, please ask wait staff.