![]() Help rowdy families and indecisive picky eaters choose the perfect meal by including appetizing photos of your offer. Or you have a big family restaurant with lots of menu items. Perhaps you run a hipster brunch place with many customers looking to order something both tasty and instagramable. There are many reasons to use high-quality photos to spice up your menu design. The power of photography in restaurant menu design Here are 12 great design ideas to help you get started. The two basic principles of creating a successful restaurant menu are providing key information (if you give your creations funky names make sure there’s a list of ingredients somewhere) and creating a visual appeal that will speak to your target audience. Whether you serve something as simple as hot dogs or as stylish as truffle risotto, you need to give each menu item ample attention. If you’ve enticed your customers with a beautiful logo design, and other aspects of good restaurant branding, it’s time to temp them to taste some of your food! So make sure you present your ideas in the best possible way with creative menu design. Both Levee and Boags are on the banks of the North Esk river, a matter of a few hundred meters apart, so it’s very appropriate that the house tap beer is the “local” brew Boags Draft.Coming up with a restaurant concept and menu engineering takes a lot of effort and hard work. A list wouldn’t be complete without a few Sauvignon Blancs from the Marlborough region in New Zealand. A large range of wines from other regions including the Barossa Valley, Margret River, Hunter Valley, Mornington Peninsular are also on the wine list. Labels such as Pipers Brook, Tamar Ridge, Bay of Fires, Dalrymple, Jansz, Ninth Island and Stoney Rise are all an easy drive from Levee Food Co. Wines are sourced from most of Tasmania’s major wine regions, the Tamar Valley, Pipers River, Freycinet Peninsular and the Coal River Valley with most varieties represented. Levee Food Co restaurant is fully licensed with a wide range of soft drinks, juices, beers and ciders, spirits and wines. Tandoori Chicken roasted chicken, tandoori spices, red onion, capsicum, sun dried tomato & garlic yoghurt | 26 Marguerite fresh sliced tomatoes, basil & bocconcini | 23ĭouble Cheeseburger Levee BBQ sauce, eye fillet, American cheese, red onion, streaky bacon & kewpie mayonnaise | 26 South Bank pepperoni, bacon, olives, capsicum, onion & pineapple | 24 Marinara Tassie scallops, calamari, prawns, fish pieces, rocket & lemon | 27.5 Levee Carnivore Levee’s BBQ sauce, roasted chicken, chorizo, eye fillet, bacon & pepperoni | 27 Vegeroony roasted pumpkin, spinach, olives, mushrooms, capsicum, red onion & feta | 25īBQ Chicken Levee’s BBQ sauce, roasted chicken, bacon, & onion | 25.5 Garlic Prawn & Brie confit garlic sauce, garlic prawns, Tasmanian brie, red onion & spinach | 27 ![]() Lamb Souvlaki marinated lamb, feta, sliced tomato, red onion, olives, garlic yoghurt & rocket | 26 All our pizzas come with Napoli sauce & mozzarella cheese. ![]() Premium ingredients are used on our house made bases using a traditional slow rise & long proving technique. ![]() ![]() Levee Thai Beef Salad garlic marinated beef, coriander, chilli, red onion, capsicum, cucumber & cherry tomatoes dressed with sweet chilli, fresh lime & crispy shallots (GFO, DF) | 33.5 Sundried tomato pesto with garlic cream & mixed vegetables seasonal green vegetables with local mixed mushroom in a creamy garlic & sundried tomato pesto sauce with jasmine rice (GF, contains nuts, vegetarian) | 30Ĭalamari Salad salt & pepper calamari, roasted pumpkin, onion, bocconcini, cucumber, capsicum, tomato & aioli (GF, DFO) | 32.5 Wild Mushroom & Chicken Risotto oyster, shiitake, honey brown & black pearl mushrooms with chicken & Pecorino Romano (GF, DFO) | 34 With Tasmanian scallops, white fish, salmon & prawns (GF, DF) 35 With seasonal steamed vegetables (GF, Vegan) | 29 The Burger ground grass fed beef, tomato, lettuce, American cheese, pickles, kewpie mayo, house relish & mustard with chips (DFO) | 28.5Īmok Curry jasmine rice, pak choy, chilli, spring onion and crispy shallots Tikka Chicken Breast with sautéed Nicola potatoes, green beans & chickpea warm salad, coconut labneh with lemon (GF, DFO) | 35Ĭhimichurri Spaghetti scallops & prawns spaghetti with cherry tomatoes, baby spinach, chimichurri & feta (DFO) | 34 Sticky Tasmanian Salmon Tasmanian salmon with sticky soy & chilli glaze, seasonal potatoes, asparagus, rocket & lime crème fraîche (GF, DFO) | 35 Fish & Chips beer battered fresh local fish with chips, tartare sauce, & vinaigrette dressed garden salad (DF) | 32.5 ![]()
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