Menu from 4 Doors
Browse the menu highlights at 4 Doors and explore the popular dishes people are craving! From starters to something sweet, take a look at what’s in store when you book a table at 4 Doors. Besides the flavours, you can even check out the prices at this popular spot. Mmmm, we're getting hungry already...
Menu highlights
Includes dishes that are:
Gluten-free
Vegetarian
Entrées
Antipasto platter to share
Chefs choice of Mediterranean delicacies served with crunchy bread
Arancini (V)
Herb and cheese risotto balls lightly crumbed with a spiced relish and aioli
Polenta squares (V
Herb & cheese polenta squares lightly fried, tossed in a spiced parmesan mix and served with aioli
Mains
Cape Grim eye fillet 250g
Grass fed Tasmanian Cape Grim beef of the highest quality flame grilled, served with mushroom duxcell, fried potato choux, sautéed baby spinach, pickled beets, red wine veal jus.
Chicken parmigiana
Whole breast free range chicken fillet crumbed andtopped with apple wood smoked ham, Napoli sauce, mozzarella and tasty cheese. Served with beer batteredchips and a light salad
Roast vegetable stack (GF) (V)
A mixture of roasted and sautéed vegetables stacked on a herb and cheese risotto cake, topped with grilled haloumi and drizzled with balsamic and basil pesto
Pizza
Capricciosa
Tomato base with spicy Cacciatore salami, roast peppers, Kalamata olives and topped with mozzarella
Mediterranean lamb
Tomato base with mozzarella, lamb, tomato bruschetta mix, fresh roquette and a yoghurt dressing
Spicy chicken
Tomato base, with mozzarella, smoked chilli chicken, jalapeno topped with a chipotle aioli
Pasta
Chilli prawn linguini
Black Tiger prawns tossed with baby brocolini, shaved garlic white wine olive oil sauce, topped with fresh herbs and chilli
Penne Mediterranean chicken
Penne tossed with roasted chicken pieces, Spanish onion, crispy bacon, oven baked tomatoes, Kalamata olives, white wine and olive sauce with grated Grana Padana cheese
Braised beef cheek Porcini mushroom risotto
Cape grim beef cheek slow cooked for 8 hours in red wine, porcini mushroom and herbs served on a chestnut risotto