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main

Main
Crisp skin Huon salmon, fried calamari salad, romesco sauce, grilled longanisa chorizo, gremolata dressing
 32.9
Roasted kingfish fillet, Spring Bay mussels, St Helens clams, seared prawn, white beans, saffron-braised tomatoes
 34.9
New season asparagus risotto, Tasmanian black truffle, spring herbs
 29.5
Pancetta wrapped Highthorpe Farm rabbit, kumara gnocchi, wild figs, braised baby turnips, rabbit jus
 36.9
Ballottine of Nichols Tasmanian chicken, fresh morels, heirloom carrots, Tuscan cabbage, broad beans, tarragon sauce
 33.9
Roasted ‘Wild Clover Farm’ lamb loin, crisp lamb belly, miniature fennel, eggplant, hazelnut jus gras
36.9
12 hour braised King Island daube of beef, celeriac puree, Jerusalem artichoke, parsley dumplings, champignons, shallots, shiraz glaze
 34.9