Salsa Carta

Breakfast

• Eggs Benedict

  15.00
  With ham and freshly house made Hollandaise sauce using raw egg Chorizo, Mushrooms and Poached Egg
• Salsa’s Baked Egg

  15.00
  One egg softly baked in the oven with jamon (Spanish ham) , soft goats cheese, caramelized onion and topped with crème fraiche and served with toasted brioche
• Toasted White Country Loaf

  6.50
  Served with a selection of jams, honey and vegemite
• Warm poached winter fruits

  12.00
  Topped with toasted muesli and served with Greek yoghurt
• Tin Soldiers (one or two eggs)

  5.00 - 8.50
  Boiled​ egg with toasted fingers for dipping
• Scrambled egg with Crispy Pancetta and Baby Spinach

  15.00
  Served on toasted white country loaf
• Pan fried chorizo, Swiss brown mushrooms served on

  15.00
  Toasted white country loaf, topped with a poached egg
• Pancakes (2 per serve)

  10.00
  With your choice of two from following; Caramelized apple, Maple Syrup, Meander Valley Cream, Ice-cream
• Toasted Fruit Loaf

  6.50
  Served with a selection of jams and honey
• Eggs and Bacon

  10.50
  Choice of poached, fried, scrambled, served on toast
• Choice of Omelet with toasted sourdough

  14.00
• Salsa Full Breakfast

  19.00
  Eggs cooked to your liking served with bacon, sausage, swiss brown mushrooms, slow roasted tomatoes and Salsa’s house made hash brown, served with toast

Lunch

• Classic Open Sandwich

  25.00
  Tasmanian Scotch Fillet or Chicken Tenderloins Served with bacon, fried egg, beetroot, cos lettuce and garlic aioli and shoestring fries
• Vegetarian Tart

  16.50
  Pumpkin, caramalised onion and feta in egg custard and served with roquette
• Twice Cooked Chicken Thighs

  25.00
  In garlic, grape and white wine cream sauce
• Sherry Braised Greenham Short Beef Rib

  30.00
  Served with a winter vegie sauce and chat potatoes
• Classic Caesar Salad

  16.50
• Toasted Sandwich

  8.50
  Choice of sourdough or Turkish bread Spread with your choice of butter or mayo
• Pork, Veal and Eggplant Meatballs

  17.00
  In a tomato, onion sauce
• Salmon and Crab Tortellini

  19.00
  With a fennel and orange sauce and deep fried capers
• Tasmanian Salmon

  28.00
  Wrapped in Parma with spinach sauce and caper berries
• Mixed Shell Fish (gf available)

  30.00
  In​ a saffron broth and served with sourdough

• Lamb Fillet

  34.00
  Black olive and tomato confit, parmesan crackle
• Half quail

  34.00
  With a pearl barley and mushroom risotto and balsamic glaze
• Grilled Barramundi

  34.00
  Potato rosti and citrus salsa

Dinner

• Classic Open Sandwich

  25.00
  Tasmanian Scotch Fillet or Chicken Tenderloins Served with bacon, fried egg, beetroot, cos lettuce and garlic aioli and shoestring fries
• Vegetarian Tart

  16.50
  Pumpkin, caramalised onion and feta in egg custard and served with roquette
• Twice Cooked Chicken Thighs

  25.00
  In garlic, grape and white wine cream sauce
• Sherry Braised Greenham Short Beef Rib

  30.00
  Served with a winter vegie sauce and chat potatoes
• Classic Caesar Salad

  16.50
• Toasted Sandwich

  8.50
  Choice of sourdough or Turkish bread Spread with your choice of butter or mayo
• Pork, Veal and Eggplant Meatballs

  17.00
  In a tomato, onion sauce
• Salmon and Crab Tortellini

  19.00
  With a fennel and orange sauce and deep fried capers
• Tasmanian Salmon

  28.00
  Wrapped in Parma with spinach sauce and caper berries
• Mixed Shell Fish (gf available)

  30.00
  In​ a saffron broth and served with sourdough

• Lamb Fillet

  34.00
  Black olive and tomato confit, parmesan crackle
• Half quail

  34.00
  With a pearl barley and mushroom risotto and balsamic glaze
• Grilled Barramundi

  34.00
  Potato rosti and citrus salsa

Dessert

• Deconstructed Rhubarb and Apple Crumble

  12.00
  With crème anglaise and vanilla bean ice-cream
• Layered Citrus Mousse Cake

  12.00
  Sponge base topped with a light citrus mousse
• Selection of Tasmanian Cheese

  25.00
  Served with crab apple jelly and lavosh crisp bread (gf crackers available on request)
• Liquor Coffee

  14.00
  Liquors available; Baileys Irish Cream, Kahlua, Drambuie, Tia Maria, Jameson, Grand Marnier (see bar staff for more choices)
• Chocolate Fondant Pudding

  12.00
  A soft centered pudding, served with salted caramel ice-cream (Please allow 20 minutes)
• Fig and Pear Tart

  12.00
  Served with Pedro Ximenez semifreddo and vanilla syrup
• Liquor Affogato

  14.00

• 10 Bream Creek Schonburger marion bay, tas

  9.00 - 40.00
• 10 Milton Iced Riesling Freycinet Coast, Tas

  38.00
• N/v Amontillado Romate Jerez, Spain

  8.00
• N/v cream Iberia romate jerez, spain

  8.00
• Seppeltsfield No 6 Tokay Seppeltsfield, Sa

  8.00
• Stanton and Killeen rutherglen, vic Classic Tawny 12 yrs

  9.00
• 06 Panorama Botrytis Sauvignon Blanc Huon Valley, Tas

  38.00
• N/v La Goya Manzanilla Jerez, Spain

  7.00 - 32.00
• N/v Oloroso Don Jose Romate Jerez, Spain

  8.00
• N/v Pedro Ximinez Romate Jerez, Spain

  8.00
• Seppeltsfield No 8 Muscat Seppeltsfield, Sa

  8.00

All Day

• Mini Soup of Seafood Chowder
  Served in an espresso cup
• Grilled eggplant rolled with cream cheese, capsicum and semi dried tomato
• Croquette: fried soft centered filled with leek and gruyere
• Chicken 1 opinión , Chorizo and Roasted Capsicum Sausage Roll
  With tomato relish
• Smoked Cod Brandade
  Mix of smoked cod and potato rolled in penko breadcrumbs, deep fried and served with slice of lemon
• Mini Polenta Muffin (2/serve)
  Filled with ham and cheese, served with tomato relish
• Frittata of the day
• Pumpkin and Feta Arancini with garlic aioli
• Chicken stick wrapped in pancetta
  Served with smoked paprika aioli
• Picquillo Pepper
  Stuffed with a crab salad
• Paprika Lamb and Haloumi Sticks
  With chilli/orange gremolate

• Warm Tasmanian Spicy Mixed Olives

  7.50
• Cider Braised Chorizo

  12.50
  With​ caramelized apple
• Dips of the Day served with garlic pita bread

  16.00
• Spanish Taste Plate

  27.00
  12 month aged Jamon, 3 month aged Manchego, Pan Fried Chorizo, green olive filled w/feta, sourdough, capsicum and feta spread
• Tasmanian Cheese Platter

  25.00
  Selection of three cheeses, fruit bread, lavosh, grapes and crab apple jelly
• Roasted Mushrooms

  10.50
  Herbed mascarpone and a sherry vinegarreduction
• Soup of the Day served with fresh sourdough

  12.00
• Tasmanian Smoked Salmon
  Wrapped around herb grissini and lemon cream cheese with caper berries
• Salsa Favorites’ - Tapas Plate

  20.50
  Frittata of the day, pumpkin and feta arancini, leek and gruyere croquette and Roasted Swiss brown mushrooms with herbed mascarpone

• Two slices Sourdough with Balsamic, Extra Virgin Olive Oil and Goats Curd

  6.50
• Shoestring Fries dusted with smoked paprika and sea salt
  Served with garlic aioli
• Roasted Root Vegetables in Garlic and Tarragon Butter
• Chat Potatoes or Potatoes Bravas
  Bravas -fried potato with spicy capsicum and onion sauce
• Roquette Salad
  With roasted pumpkin, feta, dried cranberries &balsamic dressing