Dinner Menu
CHEF’S ROAD TRIP | 90 |
Taste your way around Tasmania’s outstanding produce, with our four-course tasting menu, | |
ANTIPASTI and SMALL PLATES | |
Tasmanian oyster, shallot vinegar, Tasmanian gin jelly | 6 each |
Smoked buffalo mozzarella, roasted eggplant relish herb oil, toasted sourdough | 22 |
Grilled broccoli, pistachio dressing, pecorino, lemon cheek, parsley | 15 |
Pepper berry cured salmon crudo, pickled fennel, lemon oil, salmon roe | 23 |
Kale, bitter leaves, mustard dressing, shaved pecorino, pickled fennel | 15 |
Grilled king prawns, red pepper & almond puree, soft herb salad, lemon oil | 23 |
Cape Grim Carne crudo (beef tartare), shallots, cornichon, white balsamic, egg yolk jam, white anchovy & parmesan crisp | 23 |
Garlic & rosemary focaccia - our very own secret recipe, garlic, rosemary, Tasman Sea Salt, olive oil & white balsamic reduction | 15 |
Salumi plate - chef’s daily selection of cured meats & moreish additions | 30 |
PASTA & RISOTTO | |
Semolina orecchiette, broccolini, basil pesto, rocket & lemon | 35 |
Roasted beetroot risotto, sage, goat cheese | 35 |
Orecchiette, pork and fennel sausage, Mr. Brown & Town’s mushrooms, sage butter, pangrattato | 36 |
| Mushroom risotto, thyme, garlic, truffle oil parmesan | 35 |
| Spaghetti, prawn, chilli, onion, garlic, heirloom tomatoes, white wine & butter, lemon | 36 |
| Linguini, onion, garlic, pancetta, chilli, parmesan | 35 |
| Roasted tomato and red pepper spaghetti, sundried tomato, pangretato | 32 |
PIZZA | |
| Napolitana marinara, tomato, basil, oregano, olive oil Add cheese 2 | 26 |
| Formaggio, fior di latte, ricotta, gorgonzola, parmesan, thyme, oregano | 27 |
| Roasted pumpkin, pork sausage, red onion, fior di latte, sage | 27 |
| White anchovy, red onion, capers, parsley, ricotta & lemon | 27 |
| Trio of mushroom, confit garlic, thyme, ricotta, fior di latte | 27 |
| Prosciutto, sage, oregano, red onion fior di latte | 27 |
GRILL | |
| Our grill comprises beautiful cuts of Tasmanian Beef, chicken & fish. Tesoro’s Cape Grim beef, Marion Bay chicken & local fish are served simply to preserve their beautiful flavours. Seasoned with Tasman Sea Salt, cracked pepper, garlic olive oil. All grill menu items are accompanied by a side of duck fat Nicola potatoes, grilled cos, crispy capers, horseradish & anchovy dressing. | |
| Eye fillet 200g | 56 |
| Sirloin, dry aged 50 days 300g | 57 |
| Half Marion Bay chicken marinated in soft herbs, garlic & anchovies | 48 |
| Grilled fish of the day | 48 |
DOLCI | |
| Chocolate rocher, hazelnut & chocolate mousse, vanilla mascarpone, chocolate crumble | 16 |
| Dolce de leche cheesecake, almond crumble, roasted pear, white chocolate wafer | 16 |
| Roasted apple and pear, almond crunch, blood orange sorbet & apple gel | 16 |
| Tasmanian cheese plate - chef’s daily selection of Tasmanian cheese, grilled sourdough, date jam & moreish additions | 48 |
| Affogato, ice cream (vanilla, chocolate, whiskey) | 12 |
| Add a shot of the liqueur of your choice 10 Frangelico Grand Marnier Amaretto Drambui |
Our menu and kitchen contains multiple allergens and foods which may cause an intolerance. Our team will make efforts to accommodate dietary requirements. However due to the shared production and serving environment, we cannot guarantee the complete omission of such allergens or foods which may cause an intolerance. Please inform our team if you have a food allergy or intolerance.
Please note that a 15% surcharge is applied on public holiday.