Spe­cials to cater for ev­ery­one


A NUM­BER of new weekly spe­cials and food events of­fered at Ca­pers are sure to be a hit with lo­cals and tourists alike.

The weekly deals are an­other ex­am­ple of Ca­pers switch­ing to a more laid back din­ing ex­pe­ri­ence and they have been well-re­ceived in the restau­rant’s open­ing weeks.

An early favourite with the pub­lic has been their Squeal­ing Pig Sun­days with cus­tomers able to treat them­selves to suc­cu­lent spit-roasted pork.

Served from a ta­ble at Ca­pers’ im- pres­sive out­door din­ing area, cus­tomers can grab a pork roll with gravy or ap­ple sauce for only $3.50 or a roll, and a glass of Squeal­ing Pig sauvi­gnon blanc or pinot noir for $10, for those a lit­tle more peck­ish.

Ex­ec­u­tive chef Tim White­horn said he was blown away with the re­sponse from the pub­lic so far.

“We had to buy a big­ger pig this week be­cause we sold out in the first week. We wel­come ev­ery­one to come down and try it for them­selves from 2pm ev­ery Sun­day.”

An­other ini­tia­tive is Mus­sel Mad­ness on Thurs­days where cus­tomers can buy one pot of mus­sels and get the sec­ond one free.

Pizza lovers are also catered for with a two for one deal on of­fer be­tween 2-5pm on Satur­days and Sun­days with a wide se­lec­tion avail­able on Ca­pers hand­crafted and rolled bases.

They in­clude the basil buf­falo, the baby chicken, the vego with pear, blue cheese, wal­nuts and bal­samic glaze and the Ital­ian job with pep­per­oni, olives, tomato and basil.

PER­FECT PORK: Ca­pers staff Dar­ren Shut­tle­wood and Adam Mitchell with the de­li­cious spit-roast pork avail­able at Ca­pers at their weekly Squeal­ing Pig Sun­day cook up.

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