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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

Lunch: Sunday – Friday 12pm-3pm
Dinner: Daily 5pm ’til late
    • Entree

    • Entree

    • St Helens ‘Lease 65’ oysters

      4
    • Tasmanian avocado, Tongola Farm goats curd, sesame, cucumber, mole

      17
    • King Island beef tartare, Red Cow Dairy tilsit, shiitake, horseradish

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

      18
    • Cured King Island pasture-fed wallaby taco, vegemite, beetroot, radicchio

      18
    • Handline-caught cured kingfish, lemon, seaweed, salmon roe

      20
    • Hardy Family octopus, pickled wombok, golden raisin, XO sauce

      25
    • 'Cullen Skink', Bass Strait scallops, Mount Gnomon Farm chorizo, potato, leek, herb veloute

      27
    • Main

    • Main

    • Mount Gnomon Farm pork, chestnut, quince, radicchio

      36
    • King Island grass fed beef cheek, swede, artichoke, kale, miso

      38
    • Pan-roasted Nichols chicken breast, pumpkin, sunflower seed, black garlic, kale

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

      42
    • Tasmanian Cressy lamb, pea, zucchini, olive, bois boudran

      45
    • Rannoch Farm quail, pancetta, onion, figs, coq au vin sauce

      36
    • King Island grass fed beef, celeriac, leek, mushroom, sauce Bordelaise:

    • Eye fillet '260gm'

      55
    • Scotch fillet '300gm'

      50
    • Chef’s Tour

      135

      Let Chef David Hall and his team take you on a tour of Tasmania and her finest farmers & fishermen.

      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 dark chocolate mousse, sake, mandarin, koji ice cream

      16
    • Ruby quince, bocconcini ice cream, grape, hazelnut, cannoli

      16
    • Lemon meringue, liquorice, brioche, native thyme ice cream

      16
    • Pyengana Dairy crème brulèe

      16
    • Roast apple & walnut mille-feuille, toasted Kindred Farm organic oat ice cream

      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