Menu
We are seasonally inspired and take full advantage of Tasmania’s resources. Our menu may vary accordingly.
| Baked bread Black olives & butter |
$12 |
| Local oysters served natural – 3 pieces | $13 |
| Oyster’s – 3 pieces Cucumber sorbet – 3 pieces |
$15 |
| Seared scallops Tabbouleh salsa & cracked wheat |
$20 |
| Slow braised pork belly Apple yuzu sauce & pear fennel kimchi |
$17 |
| Smoked Woodbridge trout Dill pollen, creme fraiche, pickled fennel & soda bread |
$18 |
| Smoked quail Currant relish, hazelnuts, caramelized witlof & prosciutto crackling |
$20 |
| Chargrilled asparagus Cripsy fried egg, prosciutto & honey mustard dressing |
$15 |
| Market soup Prepared w/ fresh regional produce |
$12 |
| Swiss brown mushrooms Wasabi aioli, herb mustard & pumpkin bread crump |
$14 |
| Smoked roasted duck breast Pomegranate, orange, fennel & red quinoa salad dressed with tahini lemon |
$36 |
| Tassal salmon fillet Horseradish and watercress dressing, smoked roast beetroot & herbed mascarpone cream |
$38 |
| Beef eye fillet Rösti potato, onion marmalade, porcini mushroom purée & pinot jus |
$46 |
| Lamb rump braised Chargrilled ratatouille & calabrese pesto |
$36 |
| Chicken breast Potato gnocchi, tarragon, vermouth creme sauce & confit baby leeks |
$32 |
| Pumpkin & sage risotto Herbed crème fraîche, pumpkin seeds & walnut granola |
$28 |
| Our catch from the sea Garnish changing daily |
MP |
| Pappardelle pasta Slow roast heirloom tomatoes, basil, buffalo mozzarella, vincotto & shaved parmesan |
$26 |
| Sides | $8 |
| Watercress, mizuna, mix leaves & pickled red onion with sumac allspice dressing Crushed seasonal potatoes, dill, mint & capers Sautéed mushrooms & parsley confit garlic butter Broccolini & almond pangrattato Chips and aioli Whole roasted carrot, shaved parmessan & truffle vinaigrette |
| Apricot & pistachio crème brûlée w/ fruit & nut biscotti |
$16 |
| Blueberry & almond frangipane tartlet w/ spiced blueberries, crème fraiche sorbet |
$14 |
| Chocolate marque w/ honeycomb, biscuit, cherry sorbet |
$14 |
| Elderflower triffle w/ passionfruit curd, raspberries, riesling jelly |
$15 |
| Cheese Menu w / house baked lavosh and port sticky fruit (cheese selection may vary based on availability) |
$12 (each) |
| Coal River triple brie – robust, indulgent, creamy with a snowy rind Cave aged cheddar – aged in the Somerset caves, earthy and nutty King island roaring forty blue – sweet, slightly nutty character |
|
| Affogato | $9 |
| Baked bread Black olives & butter |
$12 |
| Local oysters served natural – 3 pieces | $13 |
| Oyster’s – 3 pieces Cucumber sorbet – 3 pieces |
$15 |
| Seared scallops Tabbouleh salsa & cracked wheat |
$20 |
| Slow braised pork belly Apple yuzu sauce & pear fennel kimchi |
$17 |
| Smoked Woodbridge trout Dill pollen, creme fraiche, pickled fennel & soda bread |
$18 |
| Smoked quail Currant relish, hazelnuts, caramelized witlof & prosciutto crackling |
$20 |
| Chargrilled asparagus Crispy fried egg, prosiciutto & honey mustard dressing |
$15 |
| Market soup Prepared w/ fresh regional produce |
$12 |
| Swiss brown mushrooms Wasabi aioli & herb mustard brioche crumb |
$14 |
| Smoked roast duck breast Pomegranate, orange, fennel & red quinoa salad dressed with tahini lemon |
$36 |
| Tassal salmon fillet Horseradish and watercress dressing, smoked roast beetroot & herbed mascarpone cream |
$38 |
| Beef eye fillet Rösti potato, onion marmalade, porcini mushroom purée & pinot jus |
$46 |
| Lamb rump braised Chargrilled ratatouille & calabrese pesto |
$36 |
| Chicken breast Potato gnocchi, tarragon, vermouth cream sauce & confit baby leeks |
$32 |
| Pumpkin and sage risotto Herbed crème fraîche, pumpkin seeds & walnut granola |
$28 |
| Our catch from the sea Garnish changing daily |
MP |
| Pappardelle pasta Slow roast heirloom tomatoes, basil, buffalo mozzarella, vincotto & shaved parmesan |
$26 |
| Sides | $8 |
| Watercress, mizuna, mix leaves & pickled red onion with sumac allspice dressing Crushed seasonal potatoes, dill, mint & capers Sautéed mushrooms & parsley confit garlic butter Broccolini & almond pangrattato Chips and aioli Whole roasted carrot, shaved parmessan & truffle vinaigrette |
| Apricot & pistachio crème brûlée w/ fruit & nut biscotti |
$16 |
| Blueberry & almond frangipane tarlet w/ spiced blueberries, crème fraiche sorbet |
$14 |
| Chocolate marque w/ honeycomb, biscuit, cherry sorbet |
$14 |
| Elderflower triffle w/ Passionfruit curd, raspberries, riesling jelly |
$15 |
| Cheese Menu w / house baked lavosh and port sticky fruit (cheese selection may vary based on availability) |
$12 (each) |
| Coal River triple brie – robust, indulgent, creamy with a snowy rind Cave aged cheddar – aged in the Somerset caves, earthy and nutty King island roaring forty blue – sweet, slightly nutty character |
|
| Affogato | $9 |