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 |
| Smoked seafood chowder Warm sourdough |
$18 |
| 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 |
| Spiced roasted cauliflower Toasted sesame dressing and green chili chutney |
$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 |
| Slow cooked beef Pancetta, mushrooms, potato herb gnocchi and celeriac cream |
$32 |
| Pan fried chicken breast Miso pumpkin mash, braised green lentils & roast parsnip |
$34 |
| Leek and porcini risotto Goat’s cheese & pine nuts granola |
$28 |
| Braised rosemary Wild Clover lamb shank Preserved lemon polenta and parsley almond pesto |
$34 |
| Pappardelle braised brisket Tomatoes and parsley herb crumble |
$32 |
| 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 |
| Steamed sticky ginger pudding Ginger beer syrup and coconut cream |
$14 |
| Cinnamon crème brȗlée Oat crumble & almond tuile |
$16 |
| Chocolate, salted peanut butter cake Gingerbread ice cream |
$15 |
| Vanilla ice cream sandwich Lemon sable biscuit and dulce de leche |
$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 and watercress |
$20 |
| Smoked seafood chowder Warm sourdough |
$18 |
| 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 |
| Spiced roasted cauliflower Toasted sesame dressing and green chili chutney |
$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 |
| Slow cooked beef Pancetta, mushrooms, potato herb gnocchi and celeriac cream |
$32 |
| Pan fried chicken breast Miso pumpkin mash, braised green lentils & roast parsnip |
$34 |
| Leek and porcini risotto Goat’s cheese & pine nuts granola |
$28 |
| Braise rosemary Wild Clover lamb shank Preserved lemon polenta and parsley almond pesto |
$34 |
| Pappardelle braised brisket Tomatoes and parsley herb crumble |
$32 |
| 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 |
| Steam sticky ginger pudding Ginger beer syrup and coconut cream |
$14 |
| Cinnamon crème brȗlée Oat crumble and almond tuile |
$16 |
| Vanilla ice cream sandwich Lemon sable biscuit and dulce de leche |
$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 |