Menu
We are seasonally inspired and take full advantage of Tasmania’s resources. Our menu may vary accordingly.
| Market soup with warm sourdough bread prepared with local produce |
$13 | |
| Warm sourdough bread and olives served with olive oil and balsamic |
$12 | |
| Smoked mussel and seafood chowder served with sourdough bread |
$20 | |
| Crispy skin Scottsdale pork belly caramelised sweet potato purée, smoked bacon, charred broccolini, pork crackle and red wine jus |
$22 | |
| Pan fried calamari roasted tomato sauce, confit garlic, semi-dried Roma tomatoes, nduja, basil, and herb oil |
$19 | |
| Beetroot cured kingfish apple and cucumber salad, horseradish crème fraîche |
$22 | |
| Honey roasted carrot salad freekeh, rocket, mozzarella curd, verjuice macerated green raisin and vincotto dressing |
$18 | |
| Pan fried Rannoch farm quail smoked eggplant, zucchini, eggplant purée, dukkha and preserved lemon yoghurt |
$22 | |
| Pan fried Tasmanian scallops sweet corn and chorizo salsa, capsicum purée and herb oil |
$26 | |
| Oysters – natural, kilpatrick, pinot butter and pangritata | ||
| 3 pieces | $16 | |
| 6 pieces | $29 | |
| 12 pieces | $49 | |
| Fish of the day | MP |
| Crispy skin Tasmanian salmon buttered asparagus, pan fried zucchini, yellow squash and green pea sauce |
$40 |
| Wild Clover lamb rump pea and mint crush, sautéed kipfler potatoes, baby carrots, rainbow beetroot and red wine jus |
$40 |
| Pan fried chicken breast black olive white polenta, capsicum casserole, slow roasted truss cherry tomatoes, salsa verde and light chicken jus |
$37 |
| Cape Grim braised beef cheek sweet and sour braised wombok, Asian master stock, coriander, pickled daikon and carrot |
$39 |
| Pan fried duck breast balsamic roasted radicchio, toasted hazelnut crumb, pomegranate and apple glaze |
$38 |
| Toasted pearl barley risotto Grana Padano, crème fraiche, chives, baby onion petals and crispy fried onion |
$28 |
| Chargrilled eye fillet 220g sweet potato galette, charred leek, truffle butter and red wine jus |
$51 |
| Chargrilled Scottsdale pork scotch pumpkin purée, potato fondant, roast cauliflower, pear and jus |
$36 |
| Vegan potato gnocchi mushroom sauce and pan fried mushrooms |
$30 |
| SIDES | |
| Tempura mushrooms, Japanese dipping sauce and daikon radish | $9 |
| Dressed leaves, cherry tomatoes, cucumber, shaved baby vegetables, sherry vinegar dressing | $8 |
| Chips and aioli | $10 |
| Heirloom tomato salad, smoked mozzarella, parmesan oil, tomato snow | $9 |
| Duck fat potato galette, chives and sea salt | $9 |
| Charred broccolini, Spanish almond and bread sauce, chilli flakes, grilled lemon | $9 |
| Passionfruit brulée with a coconut biscuit |
$18 |
| Baci hazelnut praline, chocolate and hazelnut icecream |
$16 |
| White peach and vanilla parfait almond and blueberry meringue |
$16 |
| Trifle of panettone, vanilla custard, cream, Campari and blood orange jelly |
$16 |
| Watermelon and strawberry rose sorbet, rhubarb, Turkish delight, pomegranate and pistachio floss |
$16 |
| Affogato | |
| fresh espresso served with vanilla ice cream | $9 |
| with Baileys Irish Cream | $18.5 |
| with Frangelico hazelnut liqueur | $18.5 |
| CHEESE MENU |
|
| 65 grams per cheese, per serve. Cheese selection may vary based on availability. All cheese served with with house baked lavosh, apple chips and house marmalade |
$16 |
| Coal River blue – Coal River Farm, TAS | |
| Pyengana traditional cloth cheddar – Pyengana, TAS | |
| Coal River Ashed brie – Coal River Farm TAS | |
| Cheese Tasting Plate | $26 |
| Includes 30 grams per cheese |