The Food

Good beer deserves good food. That's why our kitchen is just as famous for its delicious pizzas, sharing plates, use of regional produce and roasted pigs,  as we are for our beers.
If you have any dietary requirements, want booking information, or are after function details, please contact us in person: Call 02 6921 7470 or email INFO@THIRSTYCROW.COM.AU

FOOD

BOARDS

CHEESE BOARDS (GF OPTIONS, V.)

A selection of local and international cheeses from the cheese board options at the bar. Served with crackers and Artisan Baker sourdough.
Little cheese (2 wedges) 23.
Big cheese (4 wedges) 45.

BREWERY BOARD

Stuffed bell peppers, mild Portuguese chorizo, farmhouse pork terrine, salami, cornichons, tomato relish, Parafield olives, hummus, confit garlic and fried rosemary flatbread. 60.
Add a wedge of cheese ranging from 9 to 11.
BITES

SMOKED SALT AND PEPPER CHICKEN WINGS

Nine wings with a trio of delicious dipping sauces, including ancho chili mayo, tomato and tarragon sauce and lemon maple mayo. 21.

JALAPEÑO CORN DOGS

Two jalapeño kranskies deep fried in Sporting Ale batter and served with chipotle ketchup and American mustard. 15.

NACHOS (GF, V OPTIONS.)

Corn chips, tomato salsa, corn and cheese.
Nachos with pulled pork, 19.
Nachos with beef, 18.
Vegetarian nachos with cannellini bean salsa, 16.
Vegan nachos with cannellini bean salsa and vegan cheese. 23.

CHORIZO ROAST POTATOES

Served with charred capsicum, basil, confit garlic and de-soto reduction. 15.

FRIES (V.)

Shoe-string fries seasoned in sea salt and served with sauce. 9.5.

HALOUMI BITES

Deep fried and served with smokey onion mayo, crispy bacon and chilli. 15.

CONFIT DUCK STEAMED BUNS

Six buns drizzled in spiced plum sauce, Kewpie mayo and garnished with shaved radish and shallots. 23.

POACHED GINGER & HONEY GLAZED CHICKEN

Three glazed thighs served with avocado puree, spiced tempura drops and red curry sauce. 18.

GARLIC BREAD

Garlic, parmesan, parsley and sea salt bread, freshly baked in-house. 12.
MAINS

AGED SIRLOIN (GF)

400g aged sirloin with café de Paris butter, dauphine potatoes, French beans and ale jus. 39.

RIVERINA BEEF CHEESE BURGER

A premium beef, bacon mushroom and basil patty drizzled in honey mustard, Sriracha ketchup and topped with red Leicester cheese and dill pickles. Served with fries. 19.

BBQ STEAK SANDWICH

Tender scotch fillet steak with beetroot, fresh tomato, tasty cheese and onion jam served on a Turkish pide with a side of fries. 19.
Add bacon,  2.
Add a free-range egg,  3.

HOPS AND HEMP SALAD (VE, GF.)

Spiced honey salad with fresh baby beets, sweet potato, crunchy shoots and a hops and hemp dressing. 16.
Add chicken, 5.

RACK OF RIBS

Slathered in juicy BBQ sauce, served with slaw and seasoned fries.
Full rack, 35.
Full rack and a half, 42.

BAKED BLUE EYE COD (GF)

Fresh cod with papaya, tomato, fried capers and onion salsa, drizzled with bacon vinaigrette. 38.

FRIED CHICKEN BURGER

Tempura fried chicken thigh with lemon maple mayo dressing and snow pea tendrils. Served on an Artisan bread roll with shoe string fries. 19.
DESSERT

DEEP FRIED OREOS (V)

Filled with luscious caramel, served with vanilla ice cream and biscuit crumb. 12.

BURNT APRICOT TART (V.)

With house made short-crust pastry and served with blackberry sorbet. 14.

ETON MESS

Broken meringue, macerated Bidgee strawberries, toffee Harefield pistachios, orange blossom creme patisserie. 16.
KIDS

KIDS PIZZA

A five inch ham, cheese and pineapple pizza. 12.

HOT DOG

A Culcairn Butcher made hotdog topped with tasty cheese and ketchup, served with fries. 10.

KIDS NACHOS (GF.)

Corn chips, tomato salsa, corn salsa, cheese and ground beef, topped with sour cream. 13.

CHICKEN TENDERS AND FRIES

House-made crumbed tenders served with shoe-string fries. 11.

BEEF SLIDER BURGER

A beef patty topped with fresh tomato, tasty cheese and beetroot. Served on an artisan bun with fries on the side. 10.

KIDS ICE CREAM

Choose between chocolate, strawberry or caramel toppings, served with chocolate wafer straws. 3.
PIZZA

Gluten free base, 2.
Swap to vegan cheese, 4.

MEXICAN BEEF AND BACON (SPICY)

Ground beef, capsicum, smoked bacon, Fior Di Latte mozzarella, sour cream, chili, coriander, corn chips and guacamole. 26.

PULLED PORK

Slow cooked pulled pork, crunchy apple salsa, Fior Di Latte and parsley. 27.

EL GRANDÉ

Avocado base, chicken, bacon, caramelised onion, brie, Fior Di Latte and smoked onion mayo. 27.

PIG AND FIG

Caramelised onion, shaved prosciutto, fig jam, blue cheese, Fior Di Latte and rocket. 25.

SUNDAY ROAST

Seasoned lamb, gluten free thick gravy, roasted potatoes, sweet potatoes, peas, rosemary, Fior Di Latte and finished with mint sauce. 27.

THE BOSTON

Smoked kransky, bacon, caramelised onion, red Leicester, American ketchup and mustard. 25.

2AM KEBAB PIZZA

A creamy garlic sauce base topped with chicken, beef, lamb, Fior Di Latte and fresh tabbouleh. 25.

BARNYARD SPECIAL

Crow styled meat-lovers with Fior Di Latte and BBQ sauce. 29.

RED CURRY PIZZA (SPICY)

Allergen notice: curry paste contained seafood.
Red curry paste, chicken, fried shallots, cashews, fresh Fior di Latte mozzarella, lime and coriander. 25.

CARBONARA PIZZA

Sautéed mushrooms, chevre, smoked bacon, truffle oil, creamy garlic, onion and pepper sauce, and garnished with parsley. 25.

BLUE, BRIE AND BASIL (V.)

Blue, brie, parmesan, basil and Fior Di Latte, 23.

UNEMPLOYED SCARECROW (V.)

Balsamic onion, cherry tomatoes, feta, corn, roast potato, sweet potato, Fior Di Latte and parsley. 23.

MARGARITA (V.)

Tomato base topped with fresh Fior di Latte mozzarella and sprinkled with parsley. 24.