PSD Menus

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Executive Chef David Hall and his team are inspired by the fresh ingredients that arrive daily at our kitchen
from farmers, fisherman & artisan producers in Tasmania, King Island & Flinders Island.

The supply of fresh seasonal produce dictates that there are small changes to our menu almost every day.

Please consider that small changes will affect the menus below

Our A la carte menu is available at Pure South Dining,

Lunch: Sunday – Friday 12pm-3pm

Dinner: Daily 5pm ’til late

Chef David and the kitchen team experiment with dishes daily, searching for the next evolution of our menus. These dishes and some variations from our a la carte menu are offered as a daily lunch special.

The ‘Table D’hote menu’ is available Monday – Friday from 12pm-3pm
2 courses $39 and 3 courses $49
(not available December, January, or Public holidays)
(not available for groups of 10+)

 

    • Entree

    • Entree

    • St Helens ‘Lease 65’ oysters

      4
    • Artichoke, Tongola Farm goats curd, honey, walnut

      17
    • King Island beef tartare taco, diakon, avocado, cos

      18
    • Robbins Island Wagyu pastrami, red cabbage, Surprise Bay cheddar, brioche

      18
    • ‘Cullen Skink’, smoked mackerel, leek, potato, herb velouté

      20
    • Hardy Family octopus, Jamon, curry, potato, pomelo

      25
    • Bass Strait wild-caught scallops, pork jowl, quince, radicchio

      27
    • Main

    • Main

    • King Island pasture-fed wallaby, parsnip, native pepperberry sauce

      36
    • Scottsdale pork, sweet potato, farro, brussel sprouts, horseradish

      36
    • King Island grass fed beef cheek, hay infused baby cabbage, beetroot, watermelon radish

      38
    • Pan roast Nichols chicken breast & wing, burnt carrot, beetroot, boudin noir

      36
    • Tasmanian line-caught white fish, celeriac, mandarin, hazelnut, hollandaise

      42
    • Flinders Island saltgrass lamb loin, pea, zucchini, olive, bois boudran

      45
    • King Island grass fed beef, eggplant, polenta, dill pickle, miso:

    • Eye fillet '260gm'

      55
    • Scotch fillet '300gm'

      50
    • Chef’s Tour

      115

      Let Chef David Hall take you on a tour through 6 of his favorite regions in Tasmania

      6 courses

      St Helens
      Mountain River
      Bass Strait & Scottsdale
      Flinders Island
      King Island
      Pyengana

    • Mixed leaves, herbs, onion dressing

      7
    • Twice cooked chips, seasoning

      8
    • Broccolini, anchovy crumb, Mountain River Yoghurt

      10
    • Dessert Up

    • Dessert

    • Anvers chocolate, raspberry, sesame, meringue

      16
    • Quince, cherry, thyme

      16
    • Poached pear, burnt leatherwood honey cream, chamomile

      16
    • Pyengana Dairy crème brulèe

      16
    • Rum baba, Pyengana cream, apple, cinnamon

      16
    • Tasmanian Cheese

      24

      2 Cheeses

    • extra cheese

      6

      w/ Oat biscuit, lavosh, fruit loaf

      Healey’s Pyengana Dairy 12+ month cheddar
      Coal River Farm triple cream brie
      King Island Dairy ‘Roaring Forties’ blue
      King Island Dairy ‘Stormy’ washed rind