Lunch Menu (Sat & Sun)

    • Starters & Entrees

    • Bruschetta (V)

      Classically Made with Tomatoes, Onion, Basil, Balsamic Vinegar, Olive Oil and Glazed with Balsamic Reduction on Sourdough.
    • Canopy Fried Chicken (CFC)

      Crumbed Chicken Wings Tossed with the Canopy’s Own Spice Blend served with Chipotle Aioli and Dill Pickles.
    • Garlic Panini (V)


      Toasted Panini with Garlic Butter

    • Mushroom and Truffle Arancini (V)

      Served with Olive Tapenade Aioli.
    • Proscuitto Wrapped Mozzarella

      Oven Baked with Extra Virgin Olive Oil, Topped with Rocket and served with Sourdough.
    • Sizzling Garlic Prawns

      Prawns Tossed with Garlic, Chilli, White Wine, Shallots and Olive Oil served Sizzling with Garlic Bread
    • Toasted Sourdough (V)


      Toasted sourdough served with balsamic and olive oil.

    • Sandwiches & Burgers

    • Canopy Club Sandwich

      Pesto Tossed Chicken Breast, Bacon, Cheese, Tomato, Lettuce, Fried Egg, Avocado Salsa and Aioli.
      (Gluten free bread available)
    • Smoked Salmon Bagel

      Baby Spinach, Tomato, Shredded Carrot, Avocado, Preserved Lemon, Caper and Dill Crème Fraiche
    • Veggie Sandwich (V)

      Olive Tapenade, Hummus, Eggplant, Roast Capsicum, Zucchini, Semi Dried Tomato, Spinach and Goat Cheese on a Multigrain Roll
    • Salads

    • Five Spice Salt and Pepper Squid Salad

      Mixed Leaves, Cherry Tomato, Cucumber, Lychees, Carrot, Snow Pea Sprouts with a Citrus Palm Dressing.
    • Peri Peri Chicken Salad (GF)`

       Mixed Leaves, Five Beans, Corn, Capsicum, Onion, Tomato with Lemon and Oregano Dressing
    • Poached Salmon Nicoise Salad (GF)

      Chat Potato, Baby Cos, Green Beans, Soft Boiled Egg, Onion, Tomato, Olives, Herb and Anchovy Dressing.
    • Pumpkin and Quinoa Salad (GF) (V)

       Baby Spinach, Quinoa, Dried Cranberries, Spanish onion and Pomegranate Dressing
      add Chicken Breast, Shaved Prosciutto or Smoked Salmon (add $5)
    • Thai Beef Salad

      150g Marinated Scotch Fillet, Pearled Barley, Bean Sprouts, Roasted Peanuts, Mix Leaves, Cucumber, Spanish Onion, Tomato, Mint, Coriander and Nam Jim Dressing.
    • Mains

    • 250g Sirloin Steak (GF)

      Served with a Dukkah Crust, Twice cooked Potatoes and Salsa Verde.
    • Pan Fried Barramundi (GF)

      Served with Mediterranean Quinoa Salad and Lemon Vinaigrette
    • Desserts

    • A selection of cakes and pastries are available from our display case. Please ask one of our friendly staff for today’s selection.

      (GF) Gluten Free
      (V) Vegetarian

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