Menu

We are seasonally inspired and take full advantage of Tasmania’s resources. Our menu may vary accordingly.

Market soup
prepared with fresh regional produce
$13
Baked sourdough bread and olives
with oil and balsamic
$12
Smoked mussel and seafood chowder
served with sourdough bread
$19
Crispy skin Scottsdale pork belly
with onion purée, pickled pear, onion petals and cider jus
$20
Chargrilled Stanley octopus
with squid ink pasta, chorizo and tomato passata
$19
House cured salmon
with nori, pickled daikon and cucumber
$18
Twice cooked cheese soufflé
with walnut, apple and mixed leaf salad
$17
Smoked fish salad
with pinkeye potatoes, soft boiled eggs, baby cos and anchovy aioli
$16
Tasmanian scallop and calamari risotto
with artichokes, rocket pistou and chives
$24
Oysters – natural, kilpatrick, herb butter and pangritata
3 pieces $15
6 pieces $28
12 pieces $49
Fish of the day
Crispy skin salmon
with rice cake, bok choy and soy lime butter
$38
Slow cooked Wild Clover lamb shoulder
with freekeh, green raisins, pumpkin, beetroot labneh, hazelnut and sage crumb
$36
Pan fried chicken breast
with mushrooms, baby leek, crème fraîche, chestnut crumb and jus
$36
Chargrilled eye fillet
with bone marrow, potato purée, fried kale and red wine jus
$49
Pan seared duck breast
with carrot and mustard seed purée, sous vide carrot, rainbow chard and orange glaze
$37
House made potato gnocchi
with cream sauce, baked ricotta, mozzarella, pecorino and cherry tomato
$28
Cape Grim braised beef short rib
with potato mash, roasted shallots and jus
$42
Proscuitto wrapped Scottsdale pork fillet
with du puy lentils, parsnip cream and fried kale
$35
Baked cauliflower steak
with skordalia and a spiced chickpea salad
$28
SIDES
Pan fried mushrooms with tasmanian confit garlic butter and parsley $8
Charred broccolini with romesco and toasted almonds $8
Chips and aioli $8
Potato mash $8
Dressed leaves $8
Honey glazed roast winter vegetables $8
Cherry brulée
with black pepper biscuit
$16
Brandy soaked plum clafoutis
with chestnut and orange ice cream
$15
Apple Isle parfait
with caramel puffed quinoa, yoghurt and lemon curd
$16
Earl Grey scented chocolate panna cotta
with hazelnut and pear
$15
Poached pear
with chocolate sauce and raspberry sorbet
$15
Affogato 
fresh espresso served with vanilla ice cream $9
with Baileys Irish Cream $18
with Frangellico hazelnut liqueur $18
CHEESE MENU
65 grams per serve.
Cheese selection may vary based on availability.
All cheese served with house baked lavosh and quince paste
Semi hard cheddar – Bay of Fires TAS $15
mellow, smooth and creamy
The Blue Cow – La Cantara Smithton TAS $15
delicately sweet, fruity, intense and crumbly
Vine Ashed – Coal River Farm TAS $15
strong creamy and bold, rolled in grape vine ash
Cheese Tasting Plate $22
Can’t decide? Try all three!
– 30 grams per serve
Market soup prepared with fresh regional produce $13
Baked sourdough bread and olives with oil and balsamic $12
Smoked mussel and seafood chowder served with sourdough bread $19
Crispy skin Scottsdale pork belly with onion purée, pickled pear, onion petals and cider jus $20
Chargrilled Stanley octopus with squid ink pasta, chorizo and tomato passata $19
House cured salmon with nori, pickled daikon and cucumber $18
Twice cooked cheese soufflé with walnut, apple and mixed leaf salad $17
Smoked fish salad with pinkeye potatoes, soft boiled eggs, baby cos and anchovy aioli $16
Tasmanian scallop and calamari risotto with artichokes, rocket pistou and chives $24
Oysters – natural, kilpatrick, herb butter and pangritata
3 pieces $15
6 pieces $28
12 pieces $49
Fish of the day
Crispy skin salmon with rice cake, bok choy and soy lime butter $38
Slow cooked Wild Clover lamb shoulder with freekeh, green raisins, pumpkin, beetroot labneh, hazelnut and sage crumb $36
Pan fried chicken breast with mushrooms, baby leek, crème fraîche, chestnut crumb and jus $36
Chargrilled eye fillet with bone marrow, potato purée, fried kale and red wine jus $49
Pan seared duck breast with carrot and mustard seed purée, sous vide carrot, rainbow chard and orange glaze $37
House made potato gnocchi with cream sauce, baked ricotta, mozzarella, pecorino and cherry tomato $28
Cape Grim braised beef short rib with potato mash, roasted shallots and jus $42
Proscuitto wrapped Scottsdale pork fillet with du puy lentils, parsnip cream and fried kale $35
Baked cauliflower steak with skordalia and a spiced chickpea salad $28
SIDES
Pan fried mushrooms with tasmanian confit garlic butter and parsley $8
Charred broccolini with romesco and toasted almonds $8
Chips and aioli $8
Potato mash $8
Dressed leaves $8
Honey glazed roast winter vegetables $8
Cherry brulée with black pepper biscuit $16
Brandy soaked plum clafoutis with chestnut and orange ice cream $15
Apple Isle parfait with caramel puffed quinoa, yoghurt and lemon curd $16
Earl Grey scented chocolate panna cotta with hazelnut and pear $15
Poached pear with chocolate sauce and raspberry sorbet $15
Affogato 
fresh espresso served with vanilla ice cream $9
with Baileys Irish Cream $18
with Frangellico hazelnut liqueur $18
CHEESE MENU
65 grams per serve.
Cheese selection may vary based on availability.
All cheese served with house baked lavosh and quince paste.
Semi hard cheddar – Bay of Fires TAS $15
mellow, smooth and creamy
The Blue Cow – La Cantara Smithton TAS $15
delicately sweet, fruity, intense and crumbly
Vine Ashed – Coal River Farm TAS $15
strong creamy and bold, rolled in grape vine ash
Cheese Tasting Plate $22
Can’t decide? Try all three!
– 30 grams per serve