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)

 

    • Entree

    • Entree

    • St Helens ‘Lease 65’ oysters

      4
    • Asparagus, hazelnut, Mountain River Yoghurt, beurre noisette

      17
    • King Island beef tartare taco, diakon, avocado, finger lime

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

      18
    • Cured, smoked line-caught kingfish, heirloom tomato, lovage, yellow bean, olive

      20
    • Rannoch Farm quail, chorizo, shallot, Tulendeena Farmgate plums

      22
    • Hardy Family octopus, Jamon, curry, potato, pomelo

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

      27
    • Main

    • Main

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

      32
    • Twice-cooked Scottsdale Pork Belly, pumpkin & prune terrine, rhubarb

      34
    • King Island grass fed beef cheek, salt baked swede, caramelised cauliflower

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

      36
    • Tasmanian line-caught white fish, pearl cous cous, herb emulsion, Spring Bay mussels, smoked

      40
    • Flinders Island saltgrass lamb loin, kohlrabi, black olive, salsa verde

      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 soft chocolate pavé, cherry, Pyengana Dairy ice cream

      16
    • Bergamot curd, melon, gin, basil

      16
    • Burlington Farm raspberry, liquorice, lemon Mountain River yoghurt

      16
    • Pyengana Dairy crème brulèe

      16
    • Anvers white chocolate mousse, blackberry, hazelnut, blood orange

      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