Menu
We are seasonally inspired and take full advantage of Tasmania’s resources. Our menu may vary accordingly.
| Baked bread Black olives & butter |
$12 |
| Seared scallops Chestnut velouté, apple, pancetta & watercress |
$20 |
| Poached prawn Poached in Pernod & chervil broth, lemon spiced Persian fetta |
$20 |
| Beetroot cured trout Smoked salmon pâté, dill pollen crisp & kohlrabi remoulade |
$20 |
| Chorizo filled mushrooms Pecorino cheese, smoked paprika & black garlic |
$16 |
| Market soup Prepared with fresh regional produce |
$12 |
| Butternut squash laksa Lightly spiced soup with wombok, soba noodle & smoked tofu |
$14 |
| Duck leg confit Slow braised red cabbage, crushed potatoes & green pepper sauce |
$36 |
| Tassal salmon steak Herb and caper sauce with warm borlotti bean salad |
$38 |
| Beef eye fillet Roast Jerusalem artichoke, swiss chard, smoked bacon & thyme jus |
$46 |
| Chargrilled Scottsdale pork cutlet Witlof, baked apple & lemon thyme |
$34 |
| Pan fried chicken breast Miso pumpkin mash, braised green lentils & roast parsnip |
$34 |
| Leek and porcini risotto Goat’s cheese & pine nuts granola |
$28 |
| Sides | $8 |
| Roast potatoes in smoked paprika & garlic butter Button mushrooms & herb sour cream Sweet pea, broccolini, baby leek & parmesan crumbley Chips & aioli Dressed leaves |
| Baked white chocolate mascarpone cheesecake Honeycomb & shortbread granola |
$15 |
| Cinnamon crème brȗlée Oat crumble & almond tuile |
$16 |
| Chocolate, salted peanut butter cake Gingerbread ice cream |
$15 |
| Crème fraîche panna cotta Blueberry purėe & orange sorbet |
$14 |
| Cheese Menu With House baked lavosh & quince paste (cheese selection may vary based on availability) |
$14 (each) |
| Coal River triple brie – robust, indulgent, creamy with a snowy rind Cave aged cheddar – aged in the Somerset caves, earthy & nutty King island roaring forty blue – sweet, slightly nutty character |
|
| Affogato | $9 |
| Baked bread Black olives & butter |
$12 |
| Seared scallops Chestnut velouté, apple, pancetta & watercress |
$20 |
| Poached prawn Poached in Pernod & chervil broth, lemon spiced Persian fetta |
$20 |
| Beetroot cured trout Smoked salmon pâté, dill pollen crisp & kohlrabi remoulade |
$20 |
| Chorizo filled mushrooms Pecorino cheese, smoked paprika & black garlic |
$16 |
| Market soup Prepared with fresh regional produce |
$12 |
| Butternut squash laksa Lightly spiced soup with wombok, soba noodle & smoked tofu |
$14 |
| Duck leg confit Slow braised red cabbage, crushed potatoes & green pepper sauce |
$36 |
| Tassal salmon steak Herb and caper sauce with warm borlotti bean salad |
$38 |
| Beef eye fillet Roast Jerusalem artichoke, swiss chard, smoked bacon & thyme jus |
$46 |
| Chargrilled Scottsdale pork cutlet Witlof, baked apple & lemon thyme sauce |
$34 |
| Pan fried chicken breast Miso pumpkin mash, braised green lentils & roast parsnip |
$34 |
| Leek and porcini risotto Goat’s cheese & pine nuts granola |
$28 |
| Sides | $8 |
| Roast potatoes in smoked paprika & garlic butter Button mushrooms & herb sour cream Sweet pea, broccolini, baby leek & parmesan crumble Chips & aioli Dressed leaves |
| Baked white chocolate mascarpone cheesecake Honeycomb and shortbread granola |
$15 |
| Cinnamon crème brȗlée Oat crumble and almond tuile |
$16 |
| Crème fraîche panna cotta Blueberry purėe and orange sorbet |
$14 |
| Cheese Menu With House baked lavosh and quince paste (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 & nutty King island roaring forty blue – sweet, slightly nutty character |
|
| Affogato | $9 |