Menu
We are seasonally inspired and take full advantage of Tasmania’s resources. Our menu may vary accordingly.
| House-made focaccia w/ daily dip, aged balsamic & Pendleton olive oil |
$9 |
| Local oysters served natural – 3 pieces | $12 |
| Oyster’s chef’s combination – 3 pieces | $15 |
| Lavender cured lamb w/ pickled heirloom carrots, rosella gel and macaron crumb |
$17 |
| Sea scallops w/ pea purée, white pudding and edible lemon sand |
$20 |
| Cuckoo valley free range pork belly w/ carrot, anise purée, sweet sour cabbage and dark cocoa |
$19 |
| King prawns wrapped in crisp filo pastry w/ apple currant salsa and lime tahini dressing |
$20 |
| Market soup prepared with fresh regional produce |
$12 |
| Tea smoked Tasmanian salmon w/ lemon verbena curd, ginger pearls and crisp beetroot |
$19 |
| House baked gnocchi w/ pumpkin, kale, slow baked tomatoes and pepita seeds |
$25 |
| Sassafras chicken breast w/ chestnut purée, parsnip and pickled walnuts |
$36 |
| Grass-fed beef eye fillet 230g, char-grilled to your liking w/ smoked corn purée, candied beetroot, cavolo nero and madeira sauce |
$46 |
| Tassal salmon fillet w/ lemon scented crushed potato, soft herbs and sauce americaine |
$35 |
| Slow braised lamb w/ cauliflower and nutmeg purée, confit carrots, gingerbread crumble and mashed potato |
$32 |
| Confit duck leg cassoulet Extan sausage, smoked pork belly, rich tomato braised haricot beans, and toasted orange bread crumbs |
$35 |
| Our catch from the sea Garnish changing daily |
MP |
| Sides | $8 |
| Roquette leaves with pear and balsamic glazed walnuts Ancient grains with vicotto dressing Potato mash with garden herbs and butter Sautéed mushrooms with parsley and Australian garlic Farm picked greens with smoked almonds and sea salt Chips and aioli |
| Pear and rhubarb crumble w/ toasted coconut and Madagascan vanilla bean ice cream |
$14 |
| Crème brûlée infused with lavender Hastings honey and brittle shortbread |
$14 |
| New age bomb Alaska w/ passionfruit and plum wrapped parfait and cassis Swiss meringue |
$14 |
| Warm Belgian chocolate tart w/ mandarin ice cream Please allow 15 minute cooking time |
$14 |
| Raspberry and vanilla mousseline w/ fruit of the forest jelly, toffee and candied hazelnuts |
$16 |
| Fromage menu Individually served cheese with house-baked lavosh, and orange wattle marmalade |
$14 |
| Coal River triple brie – robust, indulgent, creamy with a snowy rind Cave aged cheddar – aged in the Somerset caves, earthy and nutty Ashgrove Mr Bennett’s blue – smooth creamy blue and a clean finishCheese selection may vary based on availabilityTrio of cheese – Why not get all three? |
$29 |
| Affogato | $9 |
| House-made focaccia w/ daily dip, aged balsamic & Pendleton olive oil |
$9 |
| Local oysters served natural – 3 pieces | $12 |
| Oyster’s chef’s combination – 3 pieces | $15 |
| Lavender cured lamb w/ pickled heirloom carrots, rosella gel and macaron crumb |
$17 |
| Sea scallops w/ pea purée, white pudding and edible lemon sand |
$20 |
| Cuckoo valley free range pork belly w/ carrot, anise puée, sweet sour cabbage and dark cocoa |
$19 |
| King prawns wrapped in crisp filo pastry w/ apple currant salsa and lime tahini dressing |
$20 |
| Market soup prepared with fresh regional produce |
$12 |
| Tea smoked Tasmanian salmon w/ lemon verbena curd, ginger pearls and crisp beetroot |
$19 |
| House baked gnocchi w/ pumpkin, kale, slow baked tomatoes and pepita seeds |
$25 |
| Sassafras chicken breast w/ chestnut purée, parsnip and pickled walnuts |
$36 |
| Grass fed beef eye fillet 230g, char-grilled to your liking w/ smoked corn purée, candied beetroot, cavolo nero and madeira sauce |
$46 |
| Tassal salmon fillet w/ lemon scented crushed potato, soft herbs and sauce americaine |
$35 |
| Slow braised lamb w/ cauliflower and nutmeg purée, confit carrots, gingerbread crumble and mashed potato |
$32 |
| Confit duck leg cassoulet w/ Exton sausage, smoked pork belly, rich tomato braised haricot beans, and toasted orange bread crumbs |
$35 |
| Our catch from the sea Garnish changing daily |
MP |
| Sides | $8 |
| Roquette leaves with pear and balsamic glazed walnuts
Ancient grains with vicotto dressing Potato mash with garden herbs and butter Sautéed mushrooms with parsley and Australian garlic Farm picked greens with smoked almonds and sea salt Chips and aioli |
| Pear and rhubarb crumble w/ toasted coconut and Madagascan vanilla bean ice cream |
$14 |
| Crème brûlée infused with lavender Hastings honey and brittle shortbread |
$14 |
| New age bomb Alaska w/ passionfruit and plum wrapped parfait and cassis Swiss meringue |
$14 |
| Warm Belgian chocolate tart w/ mandarin ice cream Please allow 15 minute cooking time |
$14 |
| Raspberry and vanilla mousseline w/ fruit of the forest jelly, toffee and candied hazelnuts |
$16 |
| Fromage menu Individually served cheese with house-baked lavosh, and orange wattle marmalade |
$14 |
| Coal River triple brie – robust, indulgent, creamy with a snowy rind Cave aged cheddar – aged in the Somerset caves, earthy and nutty Ashgrove Mr Bennett’s blue – smooth creamy blue and a clean finish(Cheese selection may vary based on availability)Trio of cheese – Why not get all three? |
$29 |
| Affogato | $9 |