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 |