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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 ‘Table d’hôte menu’ is available
Monday – Friday from 12pm-3pm
2 courses $39
3 courses $49

*not available December, January, or Public holidays
not available for groups of 10+




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

6 – courses from $135pp
Additional $85pp for matching wines




Presented to you by Tasmania’s Best
Farmers & Fishermen.

Every Sunday
3 courses $55

 


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, chimichurri, gruyère brioche

      18
    • Handline-caught cured kingfish, pea, tartare, taro

      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

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

      36
    • Scottsdale pork, apple, cabbage, corn, spiced jus

      36
    • Rannoch Farm quail, pancetta, onion, figs, coq au vin sauce

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

      38
    • Tasmanian line-caught white fish, kohlrabi, mandarin, hazelnut, hollandaise

      43
    • Tasmanian Cressy lamb, asparagus, garlic, peperonata, macadamia

      46
    • King Island grass fed beef, celeriac, leek, mushroom, sauce Bordelaise:

    • Eye fillet '260gm'

      58
    • Scotch fillet '300gm'

      54
    • 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, Red Cow Dairy fetta, black olive

      10
    • Dessert Up

    • Dessert

    • Pyengana Dairy crème brulèe

      16
    • Anvers white chocolate, Burlington Farm strawberries, almond, crème fraiche

      18
    • Tongola Farm Goat’s curd mousse, granny smith apple, Mountain marigold, verjus

      16
    • Cherry & coconut parfait, Tasmanian cherries, elderflower

      17
    • Whipped King Island Furneaux, blackcurrant, hazelnut, sourdough

      15
    • 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