Representative menu. Menu may be different on the actual day.
Dinner Menu
-
-
Entrée
-
Warm marinated olives
10.00GF, DF
-
Smoked almonds
8.00GF, DF
-
Tasmanian Oysters natural
33.0066.00with condiment GF, DF (6 or 12)
-
Tasmanian Oysters Kilpatrick
36.0072.00with chorizo DF (6 or 12)
-
Tasmania scallop in the half shell
6.50pumpkin cream, sage, pickled shallot GF
-
Heidi Farm raclette & jalapeño croquettes
15.00lemon paprika, aioli [2] V
-
Pork belly
29.00pea puree, fennel jus
-
Beetroot carpaccio
26.00walnut, persian fetta, truffle oil GF, VEG
-
Korean fried chicken
28.00gojuchang, slaw, sesame
-
Mains
-
Market fish
42.00carrot purée, fennel, vincotto, b rown butter crumb, sprout leaves GF
-
Cape Grim short rib
43.00Brown & Towns mushroom purée, kale, celeriac, jus, shallot GF
-
Confit duck leg
42.00celeriac purée, charred leek, sauerkraut, fig jam, hazelnut GF
-
Roasted cauliflower
38.00cauliflower purée, burnt pear, macadamia, golden raisin, kale VEGAN
-
Sides
All gluten free.
-
Salad leaves
14.00pepitas, pickled red onion, cucumber GF, DF
-
Garlic butter potatoes
16.00parsley, diced onion GF
-
Brussels sprouts
15.00sambal aioli, balsamic pear purée GF
-
French fries
14.00aioli GF, DF
-
Desserts
-
White chocolate cheesecake mousse
17.00sour lemon jelly, pastry leaves, lemon curd GFO
-
Apple panna cotta
17.00apple rosemary granita, oat crumble, Willie Smith’s apple cider gel GFO
-
Chocolate fondant
17.00hazelnut praline, vanilla ice cream
-
Affogato
23.00espresso, liqueur (Frangelico, Hellyer’s Road Original Cream, Pedro Ximenez) GF
-
Selection of 3 Tasmanian cheeses
23.00quince paste, lavosh, fresh fruit GFO
-
Lunch
-
-
Lunch Entrées
-
Warm marinated olives
10.00GF, DF
-
Smoked almonds
8.00GF, DF
-
Tasmanian Oysters natural
33.0066.00with condiment GF, DF (6 or 12)
-
Tasmanian Oysters Kilpatrick
36.0072.00with chorizo DF (6 or 12)
-
Tasmania scallop in the half shell
6.50pumpkin cream, sage, pickled shallot GF
-
Heidi Farm raclette & jalapeño croquettes
15.00lemon paprika, aioli [2] V
-
Pork belly
29.00pea puree, fennel jus
-
Beetroot carpaccio
26.00walnut, persian fetta, truffle oil GF, VEG
-
Korean fried chicken
28.00gojuchang, slaw, sesame
-
Lunch Mains
-
Market fish
42.00carrot purée, fennel, vincotto, b rown butter crumb, sprout leaves GF
-
Cape Grim short rib
43.00Brown & Towns mushroom purée, kale, celeriac, jus, shallot GF
-
Confit duck leg
42.00celeriac purée, charred leek, sauerkraut, fig jam, hazelnut GF
-
Roasted cauliflower
38.00cauliflower purée, burnt pear, macadamia, golden raisin, kale VEGAN
-
Lunch Sides
-
Salad leaves
14.00pepitas, pickled red onion, cucumber GF, DF
-
Garlic butter potatoes
16.00parsley, diced onion GF
-
Brussels sprouts
15.00sambal aioli, balsamic pear purée GF
-
French fries
14.00aioli GF, DF
-
Lunch Desserts
-
White chocolate cheesecake mousse
17.00sour lemon jelly, pastry leaves, lemon curd GFO
-
Apple panna cotta
17.00apple rosemary granita, oat crumble, Willie Smith’s apple cider gel GFO
-
Chocolate fondant
17.00hazelnut praline, vanilla ice cream
-
Affogato
23.00espresso, liqueur (Frangelico, Hellyer’s Road Original Cream, Pedro Ximenez) GF
-
Selection of 3 Tasmanian cheeses
23.00quince paste, lavosh, fresh fruit GFO
-