ONBA Breakfast Menu
Available Monday-Friday seven till twelve, Weekends eight till twelve
Items marked with * are available until three, 7 days
| Toasted ONBA sourdough with cinnamon butter and berry jam. | 4.9 |
| Bircher muesli with grated apple and vanilla yoghurt. | 8.7 |
| Two Croissants served with butter and berry jam | 9 |
| OR ham, brie and spinach | 13.5 |
| Eggs Benedict; Poached eggs, leg ham, wilted spinach and hollandaise sauce* | 16.5 |
| WITH salmon | 19.5 |
| Honey brown mushroom and tasty cheddar omelette | 14.5 |
| Housemade Pancakes with Strawberry Compote and Chantilly cream | 14.5 |
| Scrambled eggs on toasted sourdough with bacon, grilled tomatoes, braised medley of mushrooms and chipolatas* | 17.5 |
| Eggs Anyway on ONBA sourdough. | 9.5 |
| Extras - chipolatas, grilled tomato, braised medley of mushrooms, spinach, hollandaise or bacon | 3.5 |
ONBA Lunch Menu
Seven Days twelve till three
| Soup of the day with toasted sourdough | 10 |
| Duck leg confit and vegetable spring roll served with a spicy plum sauce and rocket salad | 9.5 |
| Patatas Bravas; Spiced potatoes served with tomato, chilli and capsicum salsa (G.F.) | 9.5 |
| Duck liver pate with sage and black pepper jelly and toasted ONBA cornbread (G.F.) | 12.5 |
| Oven baked vegetable stack layered with Tasmanian fetta | 16.5 |
| Chicken breast with orange vinaigrette, glazed pecans, cherry tomatoes, avocado and mesulin lettuce | 18.5 |
| Open Club Sandwich "ONBA Style" with marinated chicken breast, bacon, tomato, avocado, brie cheese, lettuce and drizzled with garlic aioli | 19 |
| Pan-fried Blue Eye Cod cooked in a romescu stock of hazelnuts, garlic, almond and parsley served with vegetable jasmine rice | 19.5 |
| Spring Bay Mussel Pots (600g) steamed with white wine, dill & cream served with shoestring fries and garlic aioli | 19.5 |
| Pan-fried streak sandwich on ciabatta bread, caramelised onions, salad leaves, bacon and red capscium served with fries | 18.5 |
| See the counter fridge for the day's specials. |
ONBA Tapas Menu
Available Monday-Saturday five till nine thirty and Sunday five till eight thirty
| Fresh bread served with olive oil | 4.5 |
| OR One homemade dip | 8.5 |
| OR Two homemade dips | 10.5 |
| Patatas Bravas; Spiced potatoes served with tomato, chilli and capsicum salsa (G.F.) | 9.5 |
| Duck liver pate with Pedro Ximinez jelly and toasted ONBA cornbread (G.F.) | 12.5 |
| Pan-fried roast hazelnut crusted goats cheese with lemon myrtle infused quince syrup (G.F.) | 13.5 |
| Crab meat omelette with spring onion relish and sweet soy sauce | 12.5 |
| Baked lamb cutlet wrapped in puff pastry, served with artichoke, roast capsicum and mushroom salad | 12.5 |
| Duck leg confit and vegetable spring roll served with a spicy plum sauce and rocket salad | 9.5 |
| Tasmanian Seafood Tasting Plate: Thai style trevalla salad, fresh oysters with roasted capsicum vinaigrette, and smoked salmon with creamy dill dressing | 22.5 |
| OR Individual Tasters | 9.5 |
ONBA Mains Menu
Available Monday-Saturday six till nine thirty and Sunday five till eight thirty
| Pan-fried beef fillet "minute steak" served medium-rare on potato mash, green beans, honey brown mushrooms and red wine jus | 25 |
| Pan-fried Blue Eye Cod cooked in a romescu paste stock of hazelnuts, garlic, almond and parsley and served with vegetable jasmine rice | 27.5 |
| Chicken breast filled with semi-sundried tomatoes, spinach and fetta served with potato gnocchi and roasted red capsicum and tomato sauce | 26.5 |
| Pan-fried Atlantic Salmon served on a spinach, prosciutto and fetta tartlet with basil aioli and apple cardamom chutney | 27.5 |
| Venison "civet" fore-quarters slow cooked in a red wine stock and served with a braised root vegetable and potato mash | 26 |
| Spring Bay Mussel Pot (1kg) steamed with white wine, dill & cream served with shoestring fries and garlic aioli | 26 |
| Pork cutlet with rosemary and rock salted lyonnaise potatoes, sugar snap peas, mint jus and tomato relish | 25 |
ONBA Snacks, Supper & Dessert Menu
Available Seven Days noon till close
| ...From the Kitchen | |
| Duck leg confit and vegetable spring roll served with a spicy plum sauce and rocket salad | 9.5 |
| Patatas Bravas: Spiced potatoes served with tomato, chilli capsicum salsa | 9.5 |
| Duck liver pate sage and black pepper jelly and toasted ONBA sourdough | 12.5 |
| Antipasto: Dips, Sicilian and Ligurian olives, small goods and breads | 22 |
| ...From the Cafe | |
| Toasted Pide Breads | 12.5 |
| House made Biscuits | 2.5 |
| House made Slices | 4.5 |
| ...Dessert | |
| Coffee Brulee with chocolate sauce and icecream | 9.5 |
| Lemon Meringue Tart | 9.5 |
| Raspberry and Macadamia Nut Cheesecake | 9.5 |
| White Chocolate Mud Cake | 9.5 |
| Cheese Plate: Ask staff for todays selection | |
| Trio of Cheeses | 22.5 |
| Single Cheese | 12 |
Gluten Free Items are marked above.