Menu
We are seasonally inspired and take full advantage of Tasmania’s resources. Our menu may vary accordingly.
| House made vegetarian soup of the day NF EF V served with warm sourdough bread |
$15 | |
| Warm crusty sourdough bread V served with butter, balsamic and olive oil |
$12 | |
| Australian smoked fish chowder NF EF served with warm sourdough bread |
$23 | |
| Roasted pork belly DF EF NF Vietnamese carrot salad, bao bun, hoisin barbecue sauce and pork crackle |
$24 | |
| Grilled Stanley octopus (A) DF EF GF romesco sauce, charred chorizo, fennel and orange salad |
$23 | |
| Roasted beetroot and goat’s chevre tart V pickled baby beetroot, walnuts and dressed leaves |
$21 | |
| Gin cured ocean trout (A) GF EF NF cos heart lettuce, horseradish, capers, pickled onion and radish |
$25 | |
| Roasted cauliflower EF GF VG DF with Middle Eastern spices, almond puree, sherry pickled currants, toasted seeds and lemon oil |
$20 | |
| Pan fried Bass Strait scallops (A) EF pea puree, hazelnut crumble, pancetta and lemon butter sauce |
$27 | |
| Tasmanian oysters (A) – choice of natural, kilpatrick or spring onion, ginger and light soy salsa | ||
| 3 pieces
6 pieces 12 pieces |
$17
$30 $50 |
|
| Australian Market fish | $46 |
| Slow cooked Cressy lamb shoulder EF DF NF GF with a warm salad of potatoes, sauteed broad beans and baby peas with rosemary jus |
$44 |
| Pan seared Tasmanian salmon (A) GF EF DF rice noodles. Asian vegetables and a mild spiced coconut lime sauce |
$44 |
| Tasmanian chargrilled steaks EF NF GF Cape Grim porterhouse 250g Grass fed eye fillet 220g served with sweet potato gratin, king brown mushroom, spinach and red wine jus |
$49 $60 |
| Grilled chicken breast GF NF EF cauliflower, seared asparagus, potato fondant and roasted chicken jus |
$42 |
| Pan fried Australian prawns, calamari and mussels, squid ink linguine EF NF with a lemon and caper cream sauce |
$40 |
| Truffle potato gnocchi EF V NF spinach and asparagus cream, zucchini, rainbow chard, ricotta and gremolata |
$37 |
| Pan fried Scottsdale pork fillet EF NF GF pumpkin puree, baby onion, shimeji mushrooms, apple, broccolini and jus |
$42 |
| SIDES | |
| Seasonal greens | $14 |
| Dressed salad leaves, with French dressing GF NF VG | $9 |
| Salt roasted beetroot, with Persian feta, balsamic and toasted sunflower seeds GF EF NF V | $14 |
| Crispy potato fries with aioli NF V | $14 |
| Sweet potato wedges, served with buttermilk ranch sauce NF V | $14 |
| Vanilla bean crème brulée V GF with poached rhubarb and citrus poppyseed friand |
$18 |
| White chocolate mousse GF macadamia crumb, mango, yuzu cream with passionfruit crispies |
$18 |
| Baked Tasmanian apple V served with a warm walnut cider cake, caramel butter sauce and vanilla bean ice cream |
$18 |
| Raspberry cremeux NF VG GF with compressed watermelon, basil gel and strawberry sorbet |
$18 |
| Affogato | |
| fresh espresso served with Valhalla vanilla bean ice cream | $9 |
| with Baileys Irish Cream | $19 |
| with Frangelico hazelnut liqueur | $19 |
| CHEESE MENU |
|
| 65 grams per cheese Cheese selection may vary based on availability. All cheese selections served with house baked lavosh, roasted nuts, fruit paste and pear |
|
|
Grandvewe sheep’s blue – complex and robust Bay of Fires cheddar – crumbly with buttery notes Coal River triple cream brie – bold flavours and creamy |
$17
$17 $17 |
|
Cheese Tasting Plate |
$30 |