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

SHARE BOARDS

CHEESE BOARDS (GF OPTIONS, V.)

Choose from a selection of delicious Coolamon cheeses from the cheese board options at the bar. Served with crackers and Artisan Baker Sourdough. Select two cheeses - great for two for 22.  Select four cheeses - great for four for 44.

OLIVE BOARD (GF OPTIONS, V.)

Five varieties of the award winning Parafield olives, served with house made confit garlic and rosemary bread. 15.

BREWERY BOARD

Pickled veggies, stuffed baby bell peppers, mild salami, mini chorizo, terrine, prosciutto, paté, cornichons, tomato relish, Parafield olive and house made Harefield pistachio loaf. 46. Choose a wedge of cheese for an added 9.

HOMMUS DIP (V.)

House-made hommus and flatbread. 12.
SHARE BITES

SALT AND PEPPER CHICKEN WINGS

Nine three joint wings with a trio of delicious dipping sauces, including ancho mayo, honey bourbon and blue cheese. 20.

JALAPENO CORN DOGS

Two jalapeno 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. Select between Pulled Pork, 19; Beef, 18; or Vegetarian with Cannellini bean salsa for 16. Add guacamole for an extra 2.

CHORIZO ROAST POTATOES

Served with charred capsicum, basil and garlic. 13.

BEANS (V.)

Sautéed with garlic, de Soto vinegar and caramelised onions. 12.

ROAST CAULIFLOWER (V.)

Served with coriander, spiced yoghurt and pine nuts.12.

FRIES (GF, V.)

Sea salt and malt vinegar shoe string fries. 9.5.

HALOUMI BITES

Deep fried and served with smokey onion mayo, crispy bacon and chilli. 13.

CONFIT DUCK STEAMED BUNS

Six buns with shallots, XO sauce and Kewpie mayo. 22.
MAINS

AGED SIRLOIN

300g aged sirloin with café de Paris butter, dauphine potatoes, French beans and ale jus. 34.

ROAST LAMB PASTA

Orecchiette pasta with succulent pulled roast lamb, Coolamon ricotta, butternut pumpkin, rosemary and pangratatto. 28.

CRISPY SKIN SALMON

Fresh, responsibly sourced Australian salmon from Tasmania, served with parsnip puree, dutch carrots and Za'atar spice escabeche. 36.

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 for an extra 2. Add a free-range egg for 3.

HOPS AND HEMP SALAD (V.)

Spiced honey salad with fresh baby beets, sweet potato, crunchy shoots and a hops and hemp dressing. 14.
Select between chicken for an added 5, or fresh Australian salmon for an added 9.

RACK OF RIBS

Slathered in juicy BBQ sauce, served with slaw and seasoned fries.
Choose a Full Rack for 34, or a Full Rack and a Half for 41.
DESSERT

DEEP FRIED OREOS (V)

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

APPLES AND SAFFRON STUDEL (V.)

Coffee oat crumb with fireball anglaise and vanilla ice cream. 14.

S’MORES BOWL

Pizza dough bowl with melted marshmallows, Nutella and finished with vanilla ice cream. 14.
KIDS

KIDS PIZZA

A five inch ham, cheese and pineapple pizza. 10.

HOT DOG

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

BUCATINI BOLOGNESE

House-made sauce with hidden veggies and parmesan on the side. 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.

KIDS RIBS

Pork ribs drizzled in juicy BBQ sauce, served with slaw and fries. 13.

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 bases are available for an added 3. Swap your cheese to vegan cheese for 4.

MEXICAN BEEF AND BACON

Ground beef, capsicum, smoked bacon, Fior Di Latte, sour cream, chili, coriander, corn chips and guacamole. 24.

THAI CHICKEN

Coconut chicken, shallots, cashews, green curry paste, Fior Di Latte, lime and coriander. 24.

PULLED PORK

Slow cooked pulled pork, crunchy apple salsa, Fior Di Latte and parsley. 24.

EL GRANDÉ

Avocado base, chicken, bacon, caramelised onion, brie, Fior Di Latte and smoked onion mayo. 25.

PIG AND FIG

Caramelised onion, shaved prosciutto, fig jam, blue cheese, Fior Di Latte and rocket. 24.

SUNDAY ROAST

Seasoned lamb, gluten free thick gravy, roasted potatoes, sweet potatoes, peas, rosemary, Fior Di Latte and finished with mint sauce. 24.

MUSHROOM AND BACON

Sautéed mushrooms, chevre, smoked bacon, truffle oil and parsley. 24.

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. 23.

BARNYARD SPECIAL

Crow styled meat-lovers with Fior Di Latte and BBQ sauce. 27.

GARLIC (V.)

Garlic, parmesan, parsley and sea salt. 12.

BLUE, BRIE AND BASIL (V.)

Blue, brie, parmesan, basil and Fior Di Latte, 22.

THE VEGAN MARY (V.)

Tomato, Tabasco and Worcestershire, topped with vegan cheese and celery salt. 22.

UNEMPLOYED SCARECROW (V.)

Balsamic onion, cherry tomatoes, feta, corn, roast potato, sweet potato, Fior Di Latte and parsley. 22.

THE WHOLE HOG

If you've got a hungry horde to feed, why not order a whole spit roasted pig? We work with local breeders and have a selection of free range pig sizes available.
Typically on a night of nights like these, we will feed about 30 people and the final price will depend on the size of the pig and the side meals selected.
Give us a call or email yolanda@thirstycrow.com.au and we’ll get back to you with the deets.
We require 21 days notice.