Menu
We are seasonally inspired and take full advantage of Tasmania’s resources. Our menu may vary accordingly.
| Baked bread w/ house made dip, marinated olives and dukkah |
$12 |
| Local oysters served natural – 3 pieces | $12 |
| Oyster’s chef’s combination – 3 pieces | $15 |
| Coffee cured duck w/ shaved prosciutto, honey roasted almond, seasonal fruit and melon granita |
$16 |
| Dukkah spiced pumpkin w/ feta, East Coast walnuts and sticky prunes |
$14 |
| Sea scallops w/ burnt eggplant, pomegranate and red quinoa salad |
$20 |
| Chicken and chorizo terrine w/ toasted brioche and apple, pear and saffron chutney |
$15 |
| King prawns wrapped in crisp filo pastry w/ avocado salsa and smoked tomato aioli |
$20 |
| Market soup prepared w/ fresh regional produce |
$12 |
| Roasted cauliflower w/ freekeh, toasted almonds and pomegranate salad |
$14 |
| Woodbridge smoked trout w/ pickled cucumber, apple cream and pork crackling |
$17 |
| Smoked roasted duck breast w/ celeriac, chestnut purée, braised vincotto red cabbage, spiced cherry jus and roast white baby carrots |
$35 |
| Pan roasted Tassal salmon w/ du puy lentils, smoked tomato nage, caramelized zucchini and sauce verte |
$38 |
| Beef eye fillet w/ salted caramel onion, thyme confit garlic potato terrine, beetroot purée and shallot jus |
$46 |
| Lamb rump w/ carrot anise cream, pearl couscous and pickled kohlrabi and watercress salad |
$33 |
| Pan fried chicken breast w/ tarragon brioche pudding, baby peas, smoked bacon and mushroom sauce |
$29 |
| Spinach Roman style gnocchi w/ Taleggio cream sauce, hazelnut and pear salad |
$28 |
| Mushroom, Tongola goat’s curd and baby spinach risotto w/ porcini mascarpone cream |
$26 |
| Our catch from the sea Garnish changing daily |
MP |
| Sides | $8 |
| Rocket leaves with pear with roasted walnuts Pan fried seasonal potatoes with marjoram and thyme Sautéed mushrooms with parsley and Australian garlic Farm picked greens with smoked almonds and sea salt Chips and aioli |
| Crème brûlée | $14 |
| Lemon curd w/ charred meringue, passion fruit, peach sorbet and coconut lime snow |
$14 |
| Malted chocolate tart w/ salted caramel cream and sesame wafer |
$14 |
| Tasmanian fresh berry trifle w/ layer of champagne and strawberry jelly, vanilla mascarpone and sponge finger |
$14 |
| Raspberry and vanilla mousseline w/ fruit of the forest jelly, toffee and candied hazelnuts |
$16 |
| 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 Ashgrove Mr Bennett’s blue – smooth creamy blue and a clean finish |
|
| Affogato | $9 |
| Baked bread w/ house made dip, marinated olives and dukkah |
$12 |
| Local oysters served natural – 3 pieces | $12 |
| Oyster’s chef’s combination – 3 pieces | $15 |
| Coffee cured duck w/ shaved prosciutto, honey roasted almond, seasonal fruit and melon granita |
$16 |
| Dukkah spiced pumpkin w/ feta, East Coast walnuts and sticky prunes |
$14 |
| Sea scallops w/ burnt eggplant, pomegranate and red quinoa salad |
$20 |
| Chicken and chorizo terrine w/ toasted brioche and apple, pear and saffron chutney |
$15 |
| King prawns wrapped in crisp filo pastry w/ avocado salsa and smoked tomato aioli |
$20 |
| Market soup prepared w/ fresh regional produce |
$12 |
| Roasted cauliflower w/ freekeh, toasted almonds and pomegranate salad |
$14 |
| Woodbridge smoked trout w/ pickled cucumber, apple cream and pork crackling |
$17 |
| Smoked roasted duck breast w/ celeriac, chest purée, braised vincotto red cabbage, spiced cherry jus and roast white baby carrots |
$35 |
| Pan roasted Tassal salmon w/ du puy lentils, smoked tomato nage, caramelized zucchini and sauce verte |
$38 |
| Beef eye fillet w/ salted caramel onion, thyme confit garlic potato terrine, beetroot purée and shallot jus |
$46 |
| Lamb rump w/ carrot anise cream, pearl couscous and pickled kohlrabi and watercress salad |
$33 |
| Pan fried chicken breast w/ tarragon brioche pudding, baby peas, smoked bacon and mushroom sauce |
$29 |
| Spinach Roman style gnocchi w/ Taleggio cream sauce, hazelnut and pear salad |
$28 |
| Mushroom, Tongola goat’s curd and baby spinach risotto w/ porcini mascarpone cream |
$26 |
| Our catch from the sea Garnish changing daily |
MP |
| Sides | $8 |
| Rocket leaves, pear with roasted walnuts Pan fried seasonal potatoes with marjoram and thyme Sautéed mushrooms with parsley and Australian garlic Farm picked greens with smoked almonds and sea salt Chips and aioli |
| White chocolate crème brûlée w/ cherry compote and shortbread |
$15 |
| Lemon curd w/ charred meringue, passion fruit, peach sorbet and coconut lime snow |
$14 |
| Malted chocolate tart w/ salted caramel cream and sesame wafer |
$14 |
| Tasmanian fresh berry trifle w/ layer of champagne and strawberry jelly, vanilla mascarpone and sponge finger |
$14 |
| Raspberry and vanilla mousseline w/ fruit of the forest jelly, toffee and candied hazelnuts |
$16 |
| 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 Ashgrove Mr Bennett’s blue – smooth creamy blue and a clean finish |
|
| Affogato | $9 |