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 |
| Potato gnocchi w/ Tunnel Hill mushrooms, smoked roma tomatoes and asparagus |
$26 |
| Free range chicken breast w/ bacon lardons, warm peach and walnut salad |
$29 |
| Grass-fed beef eye fillet 230g, char-grilled to your liking w/ smoked corn purée, wilted spinach, porcini jus, served with a side of potatoes |
$46 |
| Tassal salmon w/ cider glaze, crab, celeriac and apple remoulade |
$38 |
| Tasmanian lamb rump w/ spring peas, mint, creamed grains and harissa sauce |
$33 |
| Baby leek risotto w/ soft herbs and reggiano cheese |
$28 |
| Crispy duck leg w/ duck fat baked potatoes, smoked duck breast, sugar snaps and raspberry jus |
$35 |
| Our catch from the sea Garnish changing daily |
MP |
| Sides | $8 |
| Rocket leaves with pear and balsamic glazed 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 |
| 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 |
| Potato gnocchi w/ Tunnel Hill mushrooms, smoked roma tomatoes and asparagus |
$26 |
| Free range chicken breast w/ bacon lardons, warm peach and walnut salad |
$29 |
| Grass-fed beef eye fillet 230g, char-grilled to your liking w/ smoked corn purée, wilted spinach, porcini jus, served with a side of potatoes |
$46 |
| Tassal salmon w/ cider glaze, crab, celeriac and apple remoulade |
$38 |
| Tasmanian lamb rump w/ spring peas, mint, creamed grains and harissa sauce |
$33 |
| Baby leek risotto w/ soft herbs and reggiano cheese |
$28 |
| Crispy duck leg w/ duck fat baked potatoes, smoked duck breast, sugar snaps and raspberry jus |
$35 |
| Our catch from the sea Garnish changing daily |
MP |
| Sides | $8 |
| Rocket leaves with pear and balsamic glazed 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 |