entrée

Entree

Freshly shucked Tasmanian Pacific oysters, saffron dressing, pickled cucumber, Huon salmon pearls, house rye bread	19.9	38.9
Tamar Valley yoghurt labna, parmesan crisp, baby vegetables, cumin	16.9
Soufflé of Tongola Farm goat cheese & roast pumpkin, sage & olive fritter, roast tomatoes	18.9
Winnaleah pork belly, morcilla, figs, walnut & maple dressing	19.9
Seared wild-caught kingfish, herb crust, sweet & sour rhubarb, pink grapefruit, poppyseed	22.9
Carpaccio of Springfield Farm venison, black pepper, watermelon, olives, feta, parsley	18.9
Smoked Tasmanian eel, red wine shallots, poached baby-apple, radish, pancetta	21.9
Seared blue mackerel fillet, soft poached King Island free-range hen's egg, nicoise salad	19.9