Harbour Lights Cafe

Sauteed bacon is mixed through spaghetti with parmesan cheese and free range egg yolk in a light cream sauce.

Two free range eggs either fried, scrambled or poached served with a toasted bagel, grilled bacon, chipolata sausages, sauteed spinach and hash browns.

Ham, pineapple and mozzarella on a tomato base.

Two lightly poached free range eggs on toasted sourdough topped with grilled bacon and hollandaise sauce.

Lean grilled chicken breast, avocado, Spanish onion and grated cheese on toasted Turkish bread.

Two free range eggs either fried, scrambled or poached served with a toasted bagel, grilled bacon, chipolata sausages, sauteed spinach and hash browns.

Two lightly poached free range eggs on toasted sourdough topped with grilled bacon and hollandaise sauce.

Two lightly poached free range eggs on toasted sourdough topped with Tasmanian smoked salmon and hollandaise sauce.

Crispy grilled bacon, smashed avocado, grated cheese and aioli on toasted Turkish bread.

Tasmanian granola topped with fruit, creamy yoghurt and drizzled with honey.

Sauteed mushrooms and sliced avocado are served with bread toasted and topped with diced tomato, basil, Spanish onion and drizzled with balsamic and extra virgin olive oil.

Choice of Italian cured meats, cheeses, marinated vegetables and olives served with bread.

Lean grilled chicken breast, avocado, Spanish onion and grated cheese on toasted Turkish bread.

Pasta layered with Italian meatballs, mozzarella, diced range egg and sliced salami in a ragu sauce finished with a sprinkle of parmesan, baked and topped with a meat sauce.

Seared Tasmanian scallops on a pea puree with crispy prosciutto and pea tendrils, drizzled with onion caramel.

A wagyu beef burger is sandwiched between toasted focaccia bread and topped with cheese, caramelised onion, beetroot, tomato, rocket and aioli, served with fries.

Nonna’s Bolognese sauce is tossed through spaghetti and finished with a sprinkle of parmesan and garnished with basil.

One range egg, either poached or scrambled, served with organic baked beans, two hash browns and a slice of toasted sourdough.

Fluffy pancakes stacked and served with choice of flavours.

Nonna’s Bolognese sauce is tossed through spaghetti.

Lightly crumbed calamari rings served with a side of fries and lemon.

A kid size beef burger topped with cheese and drizzled with tomato sauce. Served with fries.

A Hawaiian pizza of ham, pineapple and mozzarella on a tomato base.

Sauteed bacon is mixed through penne pasta with parmesan cheese and free range egg yolk in a light cream sauce.

Nonna’s Bolognese sauce is tossed through penne pasta.

Bacon, capsicum, pineapple, Kalamata olives, onion, mozzarella and oregano on a tomato base.

Chicken, bacon, pineapple and mozzarella on a tomato base.

Pepperoni, mozzarella, bacon, capsicum and chilli on a tomato base.

Ham, pineapple and mozzarella on a tomato base.

Mozzarella, cherry tomato, bocconcini cheese and basil on a tomato base.

Free range egg, mushrooms, crispy bacon, mozzarella and shavings of parmesan on a garlic pizza base topped with Italian parsley.

Mixed seafood, garlic and Italian parsley on a mozzarella and tomato base with caramelised lemon.

Thinly sliced prosciutto, bocconcini, shaved parmesan and rocket on a tomato base.

Roast pumpkin, grilled mushrooms, feta, roasted capsicum, mozzarella and baby spinach on a tomato base.

Tasmanian scallops cooked in a mild curry sauce encased in a crispy pizza pocket.

Choice of Italian cured meats, cheeses, marinated vegetables and olives served with bread.

Bread served lightly toasted and spread with garlic butter.

Garlic, mozzarella and oregano on a crispy base.

Sauteed bacon is mixed through spaghetti with parmesan cheese and free range egg yolk in a light cream sauce.

Nonna’s Bolognese sauce is tossed through spaghetti and finished with a sprinkle of parmesan and garnished with basil.

Mammas gnocchi tossed in a tomato sauce finished torn basil and shavings of parmesan.

Roasted pumpkin stirred through risotto with baby spinach, garlic and white wine, finished with shavings of parmesan.

A blend of chicken, asparagus, mushroom and onion is cooked with a touch of cream and finished with shavings of parmesan.

Mixed seafood is tossed through spaghetti in a garlic, white wine, tomato and cream sauce, wrapped in foil and lightly baked in the oven before being served to you.

Pasta layered with Italian meatballs, mozzarella, diced free range egg and sliced salami in a ragu sauce finished with a sprinkle of parmesan, baked and topped with a meat sauce.

Mary’s tiramisu is a light dessert of savoiardi biscuits dipped in a coffee and double liqueur blend, layered through an airy mixture of mascarpone and liqueur and topped with dark cocoa and shavings of indulgent chocolate.

Panna cotta or cooked cream in Italian dessert studded with vanilla beans and topped with rose scented raspberries.