About

Welcome to The Pedlar, Campbell’s first local pub!

The Pedlar is a gathering place for all ages, a fun place for the young and old alike.

Situated in Campbell, we serve our local community by providing impeccable service in a friendly, stylish and approachable setting.

Serving breakfast, lunch and dinner seven days a week, The Pedlar kitchen offers a diverse menu including burgers, pub classics, a range of fresh salads and plenty of sharing options. Our breakfast menu caters for all tastes, from the hearty to the sweet, with tasty modern twists. Bring the whole family down, the kids menu will ensure the little ones will love find something they love too!

We also have a fantastic range of fresh juices, smoothies, milkshakes and freshly brewed boutique coffee and tea and a variety of Bloody Marys. Your new local pub will of course feature a great range of wines, cocktails, craft and tap beers; perfect to linger over on a sunny afternoon or a cosy evening.

We are open from 7am daily – so pop-in anytime, walk-ins are always welcome at The Pedlar. If you want to make a booking (either small or large) be sure to get in touch with our friendly team.

See you at The Pedlar!

Our menu

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Breakfast

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cold drinks

orange
mixed fruit
healthy green

mixed berry and mango
peach, watermelon and mint frappe
chocolate, coffee, almond

MILKSHAKES
7

chocolate and coconut
vanilla and chai
strawberry and honeycomb

ICED COFFEE
7.5

Sed quia non numquam eius modi tempora

ALCOHOLIC DRINKS
BLOODY MARY'S

original 15
bacon overload 15
Japanese 15
fresh juice mimosa 11

breakfast (v) vegetarian (9) gluten free (v)”(9)* vegetarian /gluten free upon request

served with butter and choice of
honey /jams / Vegemite sourdough / dark rye 6
gluten free 7
fruit 7

CRUNCHY GRANOLA (v) (g)
13

apricot, almond, quinoa, seeds and rolled oat
clusters topped with honey, yoghurt
and dried sour cherries

pineapple, mango, coconut and yuzu puree
with maple toasted oats, fresh and freeze
dried fruits, nuts and honeycomb

EGGS ON TOAST (g)*

poached / fried / scrambled on sourdough

HOUSE CURED OCEAN TROUT
19

with beetroot and sweet potato rosti, lemon creme fraiche and dill

SWEETCORN AND<br /> HALOUMI FRITTERS (v)
18

with poached eggs, dukkah, beetroot puree
and pickled fennel and cress salad

SHAKSHUKA BAKED EGGS (v) (g)*
19

middle eastern baked eggs with tomato sugo,
roasted peppers and chilli with grilled sourdough

with toffee ice cream, chocolate sauce,
honeycomb, berry compote, popping candy
and fresh strawberries

fried egg and Pialligo bacon served
in a soft bun with tomato relish

SMOKED TROUT

with pickled onons, fried capers and creme
fraich on rye toast

GRILLED ASPARAGUS
16

with whipped marinated fetta, poached egg
manchego cheese on sourdough toast

THE PEDLAR BREAKFAST (g)*
19

poached / fried /scrambled eggs served with
Pialligo bacon, roasted mushrooms, avocado and
roasted tomatoes on sourdough

SIDES

poached egg / roasted tomatoes 3
Pialligo bacon / avocado / beetroot rosti roasted mushrooms 4
smoked trout/cured trout/ haloumi 5
substitute to gluten free bread 1

hot drinks

flat white / cappuccino / latte / long black/espresso 3.5
mocha / hot chocolate /
chai latte /tumeric latte 4
large / soy/ decaf +0.5

TEA BY OWIO ORGANICS
4.5

English breakfast / earl grey /
minty organic / sencha green /
chamomile days

Mains

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SMALL PLATES
OYSTERS 1/2doz / doz
16/30

natural with Hendricks and tonic granita

SPICY ONION RINGS (v)
11

with chipotle mayonnaise

SHOESTRING FRIES (v) (g)
10

with aioli

DEEP FRIED CALAMARI (g)
14

in szechuan spices

FLATBREAD (v)
13

with grilled asparagus, mushrooms, whipped marinated feta, basil and dried chilli

CRISPY PRAWN DUMPLINGS (5) (g)
15

with green tea salt and gochujang chilli sauce

PAN FRIED HALOUMI (v) (g)*
15

with pickled fennel, pomegranate, honey thyme glaze and dukkah with crostini

SMOKED TROUT BETEL LEAVES (g)
16

with green mango, coconut, kaffir lime, chilli, fried onion and nahm jim dressing

FRIED JFC CHICKEN WINGS
15

with shichimi seasoning and pickled ginger mayoSteak Filet

TUNA TARTARE (g)
17

avocado, yuzu and dashi jelly, sesame seeds and wasabi mayonnaise served with cassava crackers

DUCK LIVER PARFAIT
16

with pickled red cabbage and broken pane croccante

SMALL PLATES
BEETROOT CURED TROUT SALAD (g)
19

with quinoa, cucumber, radish, watercress dill and lemon yoghurt dressing

ROAST BEETROOT SALAD (v) (g)
18

with baby spinach, lightly pickled fennel, carrot, labneh and dukkah

SHREDDED CHICKEN SALAD (g)
19

with cucumber, green mango, bean sprouts, pickled carrot, coriander, mint, chilli peanut brittle

250g SCOTCH FILLET (g)*
27

with fries, garden salad and choice of mushroom or pepper sauce

CHICKEN SCHNITZEL
21

with fries, garden salad and choice of mushroom or pepper sauce

BEER BATTERED FISH
19

served with fries, garden salad and house tartar s

CHEESE BURGER
18

beef, Pialligo bacon, cheddar, onion, mustard and ketchup on a soft bun with fries

JFC CHICKEN BURGER
18

crispy chicken with shichimi spices, Asian pickles and slaw on a soft bun with fries

1/2 kg MUSSELS (g)*
23

with apple cider, bacon, fresh chilli, onion, tarragon and grilled sourdough

PANFRIED POTATO AND THYME GNOCCHI
22

with primavera vegetables, three cheese cream sauce and parmesan wafer

LAMB BACKSTRAP (g)*
28

sumac and cumin spiced lamb on beetroot puree with fattoush salad

BLACKENED CHICKEN (g)
26

with pickled watermelon rind, fresh watermelon, cucumber, radish and mint salad

v) vegetarian (g)gluten free (v)* (g)* vegetarian /gluten free upon request

DESSERT
COCONUT AND KAFFIR LIME BRULEE (g)*
13

with fresh lime and coconut tuile

WAFFLES
13

with toffee ice cream, chocolate sauce, honeycomb peanuts, berry compote and popping candy

CHEESE BOARD
23

three varieties of cheese with fig paste and broken pane croccante

Steak Filet
$130

Sed quia non numquam eius modi tempora

DESSERT
garden salad
7
warm sourdough with smoked butter
5
pepper sauce / mushroom sauce
3.5
COLD DRINKS

Beverages

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BEER
DRAUGHT BEER

Please ask our staff for the latest selection.

BOTTLED BEER
DOMESTIC

Boags Premium Light ——————–5
XXXX Gold ——————– 6
Bridge Road Brewers Little Bling ——————–7
Hahn Super Dry ——————–7
Melbourne Bitter tinnie ——————–6
Stone & Wood Pacfic Ale ——————–7.5
PACT Pale Ale ——————–8
Stockade Duel Hoppy Lager ——————–8.5
Young Henrys Newtowner ——————–7.5
Bridge Road Brewers Bling IPA——————– 8

INTERNATIONAL

Corona ——————— 8
Peroni ———————7.5
Guinness ———————10
San Miguel——————— 8

OTHERS

Brookvale Ginger Beer ——————7.5
Bridge Road Brewers Cider ——————8.5
Endless Pear Cider ——————7.5

WINE
SPARKLING

Beaumont Sparkling, Clare Valley, SA ———————7.5/30
Pipsqueak Prosecco, Yarra Valley, VIC ———————9/42
Madame Coco Blanc de Blanc Vintage ———————9.5/45
Aude Valley, France
Innocent Bystander ‘Pink’ Moscato, Yarra Valley, VIC

WHITE WINES

Riesling Freak No.3, Clare Valley, SA ———————–9/42
Nick O’Leary Riesling, Canberra, ACT ———————–10/46
La Prova Bianco, Pinot Grigio/Fiano/ ———————–9/42
Garganega, Adelaide Hills, SA
The Hipsters Sister, Funky White Blend, Heathcote, VIC
Kindred Spirits Sauvignon Blanc ———————–7.5/33
Marlborough, NZ
Dourthe Wines ‘Beau Mayne’ ———————–9/41
Sauvignon Blanc, Bordeaux, France
Domaine Shlumberger ‘Les Prine Abbes’ 10/46
Pinot Blanc Alsace, France
Beaumont Chardonnay, Clare Valley, SA ———————– 7.5/30
Snake & Herring ‘Tough Love’ Chardonnay ———————–10/46
Margaret River, WA
Endless Wines Pinot Grigio, King Valley, VIC ———————–8/38
Le Chat Noir Pinot Gris, Aude Valley, France ———————–9/40
Rey Del Mundo Albarino, Rias Biaxas, Spain ———————–9.5/44

ROSE

Lavau Rose, Rhone Valley, France —————————–9/42
Nick O’Leary Rose, Canberra, ACT ————————-10/46

RED WINES

Pike & Joyce Pinot Noir, Adelaide Hills, SA —————-8.5/38
Bertaigne Pinot Noir, Aude Valley, France ——————–9.5/44
Gemstone Merlot,Mallaluka Sangiovese——————8.5/39
Canberra District, NSWMcLaren Vale, SA —————— 9/41
Elefante Tempranillo, La Mancha, Spain —————–8/36
Finca Las Moras Alma Mora Malbec, ———————8.5/39
San Juan, Argentina
Torbreck GSM, Barossa Valley, SA ——————-11/52
Beaumont Cabernet Merlot, 7.5/30
Clare Valley, SA————————8/36
Parker Estate Cabernet Sauvignon, Coonawarra, SA———–11/50
Tomfoolery ‘Son of a Gun’ Cabernet ————————–12/55
Sauvignon Shiraz, Barossa Valley, SA
Pikes Shiraz Tempranillo, Clare Valley, SA ————————–9.5/44
The Primrose Path Shiraz, ————————–8.5/38
McLaren Vale, SA
Silence of the Lamb Shiraz, Heathcote, VIC ————————–10/46

DESSERT WINES

Mitchell Noble Semillon 375m1 ———————8/40
Clare Valley, SA
Frogmore Creek Iced Riesling 375m1——————— 11/55
Coal River, TAS

COCKTAILS
LOTUS MARTINI
16

zubrowka vodka, peach schnapps, cloudy apple juice and passionfruit

PASSIONFRUIT AND YUZU MOJITO
16

passionfruit, fresh lime, mint and soda

VIETNAMESE ESPRESSO MARTINI
17

vodka, kahlua, fresh espresso and sweet condensed milk

APEROL SPRITZ
14

aperol, prosecco, olives, orange and mint topped with soda

ROGUE TOM NEGRONI
16

poor toms gin, regal rogue rose, campari, strawberries and fresh basil

PINEAPPLE JUGS

Pedlar Iced Tea ——————-20
Pineapple & Kaffir lime Cooler ——————-20
Summer Punch ——————-20

BLOODY MARY'S

original —————–14
bacon overload —————–14
Japanese —————–14

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Please note that we do experience delays receiving emails from Defence email accounts, please give us a call if you have any questions.

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(Please note bookings are not final until confirmed by The Pedlar)