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Garlic Emulsion, mozzarella, parmesan

Napoli base. basil, mozzarella

Napoli base, mozzarella, ham, pineapple

Napoli base, fist full of mozzarella, mozzarella

BBQ base, beef, pepperoni, chicken, pulled pork, bacon, mozzarella

Napoli base, mushroom, ham, kalmata olives, artichoke, mozzarella

BBQ base, chicken, pineapple, red onion, bacon, mozzarella

Napoli base, pepperoni, red onion, capsicum, kalmata olives, mushrooms, mozzarella

Napoli base, wood fire roasted pumpkin, feta, balsamic reduction, fresh rocket, cherry tomatoes, mozzarella

Napoli base, hot salami, pepperoni, The Vine's house made chunky chilli relish, mozzarella

Garlic emulsion, Tassie scallops, Aussie prawns, chilli, mozzarella

A napoli base topped with our special House Marinara mix, mozzarella, tomato and Dill.

Seasonal mix of the local 'Good Four Mile" Mushrooms sauteed with sage and butter on a Garlic emulsion base and finished with Truffle Blanche oil.

Selection of Blue, Swiss, Feta and Mozzarella on a garlic emulsion base and finished with a drizzle of Tasmanian Truffle Honey.

Slow-cooked Lamb roasted in-house, Mozzarella, Tomatoes, Capsicum, Spanish Onions, Feta and Oregano on a Garlic infused base, drizzled with Tzatziki to finish.

Braised Scotch Fillet with caramelised onion and mushrooms on a Napoli base, finished with Dijonnaise.

Wood Fire Grilled Market Fish with Black Lime Citrus Aioli and Grilled Vegetables

Grapevine's Lamb Souvlaki filled with Slow Raosted Lamb, Tzatziki, Pickled Oniojns and Seasonal Greens.

Wood Grilled 300g Scotch topped with Chimichurri and served with Confit Forrest and Field Mushrooms and Creamy Garlic Mash.

Citrus and Spice Chicken, flame grilled alongside Corn and Beets, served on a bed of locally sourced salad leaves

Mediterranean Sauteed Squid with Capers, Olives and Cherry Tomatoes, garnished with Pangrattato.