PSD Menus

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oysters

Our menu changes almost daily, due to the nature of seasonal produce.
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

Please consider the below menus as sample menus

Table D’hote menu is available upstairs in our Dining Room Monday – Friday from 12pm-3pm
2 courses $39 and 3 courses $49
(not available throughout December)

Upstairs a la carte menu is available in our Dining Room Sunday – Friday from 12pm-3pm & Daily from 5pm ’til late

    • Entree

    • Entree

    • St Helens ‘Lease 65’ oysters

      4
    • Broccoli doughnut, Pyengana cheddar custard

      8
    • Robbins Island Wagyu pastrami, eggplant, pickle

      12
    • Asparagus, hazelnut, Mountain River Yoghurt, beurre noisette

      17
    • Smoked Huon ocean trout taco, finger lime, avocado

      18
    • Cured, smoked line-caught kingfish, dashi, meyer lemon, wakame, quail egg

      20
    • King Island grass fed beef tartare, spiced pear

      20
    • Hardy Family octopus, chorizo, kale, hollandaise, corn

      24
    • Bass Strait wild-caught scallops, pork jowl, quince, radicchio

      26
    • 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

      36
    • 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, shallot, quandong, pickled walnut

      40
    • King Island grass fed beef from the chargrill, mushroom, leek, bone marrow:

    • Eye fillet '260gm'

      48
    • Scotch fillet '300gm'

      44
    • 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

    • Tastes of Pyengana Dairy

      16

      Hay infused Pyengana Dairy ice-cream, ricotta, apple

    • Anvers white chocolate pannacotta, mandarin, pistachios

      16
    • Raspberry, liquorice, lemon yoghurt

      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