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 |
| Seared scallops w/prosciutto crackling, butternut squash and watercress purée |
$20 |
| Poached prawns in lemongrass and ginger broth w/ Tunnel Hill oyster mushrooms, noodles and chow sum |
$20 |
| Confit duck, pork and Kentish cherry terrine w/ buttermilk cornbread and apricot chutney |
$15 |
| Ginger and lime cured salmon w/ coriander, orange, pickled mooli, red radish and baby fennel salad |
$17 |
| Carpaccio of beef w/ nori, sesame seed, curly red endive and preserved lemon mayonnaise |
$16 |
| Barbecued miso eggplant w/ pickled walnut, yuzu and pickled seaweed mayonnaise |
$14 |
| Market soup w/Prepared w/ fresh regional produce |
$12 |
| Smoked beetroot tartare w/ mizuna, hazelnut crumble and shallot ember oil |
$14 |
| 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 w/ house made cinnamon dougnut |
$16 |
| Apple crumble tart w/ house set calvados clotted cream |
$14 |
| Chocolate torte w/ hazelnut ice cream, salted caramel, pretzel crumb and marshmallow |
$14 |
| Rhubarb mille feuille w/ vanilla crème patissiere and caramel puff pastry |
$14 |
| 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 Coal River farm blue – slightly sweet, tangy cheese |
|
| 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 |
| Seared scallops w/ prosciutto crackling, butternut squash and watercress purée |
$20 |
| Poached prawns in lemongrass and ginger broth w/ Tunnel Hill oyster mushrooms, noodles and choy sum |
$20 |
| Confit duck, pork and Kentish cherry terrine w/ buttermilk cornbread and apricot chutney |
$15 |
| Ginger and lime cured salmon w/ coriander, orange, pickled mooli, red radish and baby fennel salad |
$17 |
| Carpaccio of beef w/ nori, sesame seed, curly red endive and preserved lemon mayonnaise |
$16 |
| Market soup prepared w/ fresh regional produce |
$12 |
| Barbecued miso eggplant w/ pickled walnut, yuzu and pickled seaweed mayonnaise |
$14 |
| Smoked beetroot tartare w/ mizuna, hazelnut crumble and shallot ember oil |
$14 |
| 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 |
| Crème brûlée w/ house made cinnamon doughnut |
$15 |
| Apple crumble tart w/ house set calvados clotted cream |
$14 |
| Chocolate torte w/ hazelnut ice cream, salted caramel, pretzel crumb and marshmallow |
$14 |
| Rhubarb mille feuille w/ vanilla crème patissiere and caramel puff pastry |
$14 |
| 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 |