Menu
We are seasonally inspired and take full advantage of Tasmania’s resources. Our menu may vary accordingly.
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| Fish of the day | Market Price |
| Smoke roasted duck breast with rhubarb puree, grilled smoked bacon and red cabbage, apple chutney | $37 |
| Chargrilled beef fillet with Jerusalem artichokes, cavolo nero and celeriac puree | $46 |
| Crispy skin salmon with sofrito and smoked paprika risotto, chorizo crumble and limoncello mascarpone | $38 |
| Pan fried chicken breast with fondant, thyme potatoes, almond brown bread sauce with honey and seeded mustard roast parsnips | $36 |
| Slow braised beef with chargrilled baby leeks, hazelnut tarator and date brown butter | $34 |
| Chargrilled pork chop with braised pork rib, apple lemon thyme sauce and vanilla baby witloof | $37 |
| Potato gnocchi with goat’s curd, pumpkin seed rocket pesto and chargrilled squash | $28 |
| SIDES | |
| Crushed roasted baby pinkeye potatoes with preserved lemon, garlic and sage butter | $8 |
| Green beans and broccolini with almond granola | $8 |
| Char roasted pumpkin with chickpea hummus and yoghurt coriander dressing | $8 |
| Rocket leaves dressed with sumac and olive oil | $8 |
| Chips and aioli | $8 |
| Coffee brulée, honey tuile | $16 |
| Warm sticky ginger pudding, date caramel and double cream | $15 |
| Chocolate Marque, with rocky road ice cream | $14 |
| Apple and rhubarb crumble, custard and vanilla ice cream | $14 |
| Affogato Fresh espresso served with vanilla ice cream With Baileys Irish Cream With Frangelico hazelnut liqueur |
$9 $18.50 $18.50 |
| 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 |
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| Fish of the day | Market Price |
| Smoke roasted duck breast with rhubarb puree, grilled smoked bacon and red cabbage, apple chutney | $37 |
| Chargrilled beef fillet with Jerusalem artichokes, cavolo nero and celeriac puree | $46 |
| Crispy skin salmon with sofrito and smoked paprika risotto, chorizo crumble and limoncello mascarpone | $38 |
| Pan fried chicken breast with fondant, thyme potatoes, almond brown bread sauce with honey and seeded mustard roast parsnips | $36 |
| Slow braised beef with chargrilled baby leeks, hazelnut tarator and date brown butter | $34 |
| Chargrilled pork chop with braised pork rib, apple lemon thyme sauce and vanilla baby witloof | $37 |
| Potato gnocchi with goat’s curd, pumpkin seed rocket pesto and chargrilled squash | $28 |
| SIDES | |
| Crushed roasted baby pinkeye potatoes with preserved lemon, garlic and sage butter | $8 |
| Green beans and broccolini with almond granola | $8 |
| Char roasted pumpkin with chickpea hummus and yoghurt coriander dressing | $8 |
| Rocket leaves dressed with sumac and olive oil | $8 |
| Chips and aioli | $8 |
| Coffee brulée honey tuile | $16 |
| Warm sticky ginger pudding date caramel and double cream | $15 |
| Chocolate Marque, with rocky road ice cream | $14 |
| Apple and rhubarb crumble, custard and vanilla ice cream | $14 |
| Affogato Fresh espresso served with vanilla ice cream with Baileys Irish Cream with Frangellico hazelnut liqueur |
$9 $18.50 $18.50 |
| Cheese Menu 65 grams per serve |
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| Coal River triple brie – robust, indulgent, creamy with a snowy rind Pyengana Dairy cheddar – Full flavoured and herbaceous Coal River blue – Unique subtle blue flavour, creamy bite |
$14 $14 $14 |
| All cheese served with house baked lavosh & quince paste | |
| (cheese selection may vary based on availability) |