Menu
We are seasonally inspired and take full advantage of Tasmania’s resources. Our menu may vary accordingly.
| Baked bread Black olives & butter |
$12 |
| Seared scallops Ajo blanco, verjuice fermented green raisins with prosciutto crumb |
$20 |
| Smoked mussel and seafood chowder Charred sourdough and cultured butter |
$18 |
| Smoked salmon gravlax Rye crisps, pickled apple and cucumber with horseradish creme fraiche |
$19 |
| Tempura honey brown mushrooms Onion ponzu salsa, mirin, pink ginger soused vegetables |
$16 |
| Market soup Prepared with fresh regional produce |
$12 |
| Piri piri prawns Smoked paprika and lime aioli |
$20 |
| Oven roasted duck breast Beetroot, granny smith apple chutney and char grilled baby leeks |
$36 |
| Crispy skin Tassal salmon Fondant potatoes, confit cherry tomatoes, black olive, roasted ruby onion tapenade, green beans and sourdough crisp |
$38 |
| Beef eye fillet Warm du puy lentil and shaved fennel salad, celeriac remoulade, potato terrine and jus |
$46 |
| Braised vincotto beef Carrot, mustard seed puree, fried cabbage and pancetta with aged balsamic vinaigrette |
$32 |
| Spiced sticky lamb shank Steamed pak choi, cucumber and coriander salad with palm sugar, lime, chilli dressing |
$34 |
| Pan fried chicken breast White bean mash, chargrilled chorizo and capsicum |
$34 |
| Pumpkin sage gnocchi Buffalo mozzarella, walnut and lemon gremolata |
$28 |
| Sides | $8 |
| Roast potatoes in smoked paprika & garlic butter Button mushrooms & herb sour cream Sweet pea, broccolini, asparagus and parmesan crumble Chips & aioli Dressed leaves |
| Chocolate pepper berry mousse Raspberry sorbet and chocolate crumb |
$14 |
| Orange crème brȗlée Black and white sesame tuile |
$16 |
| Set cherry cheesecake Red velvet meringue and poached sour cherries |
$15 |
| White chocolate parfait Dark chocolate ice cream, mango and lemon sable |
$14 |
| Cheese Menu With House baked lavosh & quince paste (cheese selection may vary based on availability) |
$14 (each) |
| Coal River triple brie – robust, indulgent, creamy with a snowy rind Cave aged cheddar – aged in the Somerset caves, earthy & nutty King island roaring forty blue – sweet, slightly nutty character |
|
| Affogato | $9 |
| Baked bread Black olives & butter |
$12 |
| Seared scallops Ajo blanco, verjuice fermented green raisins with prosciutto crumb |
$20 |
| Smoked seafood chowder Warm sourdough |
$18 |
| Beetroot cured trout Smoked salmon pâté, dill pollen crisp & kohlrabi remoulade |
$20 |
| Chorizo filled mushrooms Pecorino cheese, smoked paprika & black garlic |
$16 |
| Market soup Prepared with fresh regional produce |
$12 |
| Spiced roasted cauliflower Toasted sesame dressing and green chili chutney |
$14 |
| Piri Piri Prawns Smoked paprika and lime aioli |
$20 |
| Duck leg confit Slow braised red cabbage, crushed potatoes & green pepper sauce |
$36 |
| Crispy skinned Tassal salmon Crushed pink eye potatoes, confit cherry tomatoes, green beans, black olive tapenade and sour dough crisp |
$38 |
| Beef eye fillet Warm du puy lentil and shaved fennel salad, celeriac remoulade, potato terrine and jus |
$46 |
| Braised vincotto beef Carrot, mustard seed puree, fried cabbage and pancetta with aged balsamic vinaigrette |
$32 |
| Pan fried chicken breast Miso pumpkin mash, braised green lentils & roast parsnip |
$34 |
| Pumpkin sage gnocchi Grilled asparagus, buffalo mozzarella and walnut, lemon gremolata |
$28 |
| Spiced sticky lamb shank Steamed pak choi, cucumber and coriander salad with palm sugar, lime and chilli dressing |
$34 |
| Pappardelle braised brisket Tomatoes and parsley herb crumble |
$32 |
| Sides | $8 |
| Roast potatoes in smoked paprika & garlic butter Button mushrooms & herb sour cream Sweet pea, broccolini, baby leek & parmesan crumble Chips & aioli Dressed leaves |
| Chocolate pepper berry mousse Raspberry sorbet and chocolate crumb |
$14 |
| Orange crème brulée Black and white sesame tuile |
$16 |
| Set cherry cheesecake Red velvet meringue and poached sour cherrie |
$15 |
| White chocolate parfait Dark chocolate ice cream, mango and lemon sable |
$14 |
| Cheese Menu With House baked lavosh and quince paste (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 & nutty King island roaring forty blue – sweet, slightly nutty character |
|
| Affogato | $9 |