Menu
We are seasonally inspired and take full advantage of Tasmania’s resources. Our menu may vary accordingly.
| Baked bread Black olives & butter |
$12 |
| Local oysters served natural – 3 pieces | $13 |
| Oysters – 3 pieces Cucumber sorbet |
$15 |
| Seared scallops Sweet corn merguez sausage salsa with coriander purée |
$20 |
| Slow braised pork belly Butternut squash purée, apple & pickled walnut chutney |
$17 |
| Trout ceviche Pink peppercorn, vanilla vinaigrette with dill crème fraîche |
$18 |
| Smoked quail Miso butterscotch, pomegranate & green raisin |
$20 |
| Crispy fried egg Asparagus, chorizo & tomato |
$15 |
| Market soup Prepared w/ fresh regional produce |
$12 |
| Warm baby beetroot salad Shallot, radish, horseradish & basil purée with honey beetroot dressing |
$14 |
| Pan fried prawn Spiced tomato chutney, roast capsicum & fenugreek salt |
$20 |
| Salmon belly Dashi ponzu broth, sweet & sour vegetables |
$20 |
| Smoked roasted duck breast Celeriac sauerkraut, bulgur wheat & cherries |
$36 |
| Tassal salmon fillet Sesame mustard dressing, cherry tomato & spinach salad |
$38 |
| Beef eye fillet Smoked bacon rösti, chard, zucchini, beetroot & basil pesto |
$46 |
| Lamb rump braised Sweet pea purée, herb gnocchi & caramelized fig vinaigrette |
$36 |
| Chermoula chicken breast Harissa spiced pearl couscous, chickpea salsa & vegetable saffron nage |
$32 |
| Risotto Smoked heirloom tomato, chargrilled zucchini, spinach & shaved pecorino |
$28 |
| Our catch from the sea Garnish changing daily |
MP |
| Five spice tofu Steamed eggplant & cardamom, ginger passata |
$26 |
| Sides | $8 |
| Beetroot, mizuna, hazelnut salad & walnut vinaigrette Crushed seasonal potatoes & herb crème fraîche Grilled mushrooms, rosemary, confit garlic & gluten free soy Broccolini, sweet peas, bok choy & crispy shallot crumb Chips & aioli Honey & cardamom roasted carrot finished with tahini dressing |
| Cheesecake mousse Nut crumble, macerated strawberries and sweet basil |
$14 |
| Mint crème brulée Chocolate biscuit |
$16 |
| Chilled chocolate fondant Salted butter caramel sauce |
$15 |
| Yuzu meringue pie Poached oranges |
$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 King island roaring forty blue – sweet, slightly nutty character |
|
| Affogato | $9 |
| Baked bread Black olives & butter |
$12 |
| Local oysters served natural – 3 pieces | $13 |
| Oysters – 3 pieces Cucumber sorbet |
$15 |
| Seared scallops Sweet corn merguez sausage salsa with coriander purée |
$20 |
| Slow braised pork belly Butternut squash purée, apple & pickled walnut chutney |
$17 |
| Trout ceviche Pink peppercorn, vanilla vinaigrette with dill crème fraîche |
$18 |
| Smoked quail Miso butterscotch, pomegranate & green raisin |
$20 |
| Crispy fried egg Asparagus, chorizo & tomato |
$15 |
| Market soup Prepared w/ fresh regional produce |
$12 |
| Warm baby beetroot salad Shallot, radish, horseradish and basil purée with honey beetroot dressing |
$14 |
| Pan fried prawn Spiced tomato chutney, roast capsicum & fenugreek salt |
$20 |
| Salmon belly Dashi ponzu broth, sweet & sour vegetables |
$20 |
| Smoked duck breast Celeriac sauerkraut, bulgur wheat & cherries |
$36 |
| Tassal salmon fillet Sesame mustard dressing, cherry tomato & spinach salad |
$38 |
| Beef eye fillet Smoked bacon rösti, chard, zucchini, beetroot & basil pesto |
$46 |
| Lamb rump braised Sweet pea purée, herb gnocchi & caramelized fig vinaigrette |
$36 |
| Chermoula chicken breast Harissa spiced pearl couscous, chickpea salsa & vegetable saffron nage |
$32 |
| Risotto Smoked heirloom tomato, chargrilled zucchini, spinach & shaved pecorino |
$28 |
| Our catch from the sea Garnish changing daily |
MP |
| Five spice tofu Steamed eggplant & cardamom, ginger passata |
$26 |
| Sides | $8 |
| Beetroot, mizuna, hazelnut salad & walnut vinaigrette Crushed seasonal potatoes & herb crème fraîche Grilled mushrooms, rosemary, confit garlic & gluten free soy Broccolini, sweet peas, bok choy and crispy shallot Chips & aioli Honey & cardamom roasted carrot finished with tahini dressing |
| Cheesecake mousse Nut crumble, macerated strawberries & sweet basil |
$14 |
| Mint crème brûlée Chocolate biscuit |
$16 |
| Chilled chocolate fondant Salted butter caramel sauce |
$15 |
| Yuzu meringue pie Poached oranges |
$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 King island roaring forty blue – sweet, slightly nutty character |
|
| Affogato | $9 |