Dinner Menu
CHEF’S ROAD TRIP | 95 |
Taste your way around Tasmania’s outstanding produce, with our four-course tasting menu, | |
ANTIPASTI | |
Sourdough garlic & rosemary focaccia - our very own secret recipe, garlic, rosemary, Tasman Sea Salt, olive oil & aged balsamic | 15 |
Shaved prosciutto, rockmelon, rocket, olive oil | 15 |
Wagyu bresaola, horseradish mascarpone and parsley | 16 |
Broccolini, pistachio dressing, pecorino, lemon cheek, parsley | 16 |
Salumi plate - chef’s daily selection of cured meats & moreish additions | 30 |
SMALL PLATES | |
Tasmanian oyster, red wine vinegar, lemoncello & prosecco granita | 5.5 each |
Smoked buffalo mozzarella, grilled eggplant, pesto, toasted sourdough | 22 |
Pepper berry cured king fish crudo, shaved apple, pickled fennel, trout roe | 22 |
Kale and rocket salad, bitter leaves, mustard dressing, shaved pecorino, pickled fennel | 14 |
Charred zucchini, stracciatella, basil, parsley, hazelnuts, lemon oil | 18 |
Cape Grim Carne Crudo (beef tartare), shallots, cornichon, horseradish cream, egg yolk jam, potato crisp | 22 |
PASTA & RISOTTO | |
Mr Brown & Towns Mushroom Casarecce, onion, garlic, sage, hazelnut crumble | 36 |
Courgette & preserved lemon risotto, spinach, pangrattato, lemon oil | 36 |
Linguini pomodoro, heirloom tomatoes, basil & stracciatella | 36 |
Pork & fennel sausage Casarecce, chestnut mushrooms, sage, butter, pangrattato | 36 |
Calamari & squid ink risotto, lemon oil | 36 |
Prawn Linguini, onion, garlic, chilli, heirloom tomato & lemon | 36 |
PIZZA | |
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Margherita, tomato, parmesan, basil, fior di latte, olive oil | 26 |
| Formaggio, fior di latte, ricotta, gorgonzola, parmesan, thyme, oregano | 27 |
| Roasted pumpkin, pork sausage, red onion, fior di latte, sage | 27 |
Mushroom, confit garlic, thyme, ricotta, fior di latte | 27 |
| Prosciutto, sage, oregano, red onion, fior di latte | 27 |
GRILL | |
Tesoro’s Cape Grim beef, Marion Bay chicken, Pork & 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 salad with shaved brussels, kale, pecorino, preserved lemon. | |
| Eye fillet 200g | 58 |
| Sirloin, dry aged 50 days 300g | 58 |
| Half Marion Bay chicken marinated in soft herbs, garlic & anchovies | 50 |
| Grilled fish of the day | 48 |
Pork Milanese & Lemon 250g | 48 |
DOLCI | |
| Chocolate rocher, hazelnut & chocolate mousse, vanilla mascarpone, chocolate crumble | 16 |
Coconut yoghurt pannacotta, spiced poached pear, seed crunch | 16 |
Lemon Cheesecake, almond crumble, marinated berries, white chocolate wafer | 16 |
Cannoli, white chocolate & pistachio | 6.6 each |
Cannoli, dark chocolate & caramel | 6.6 each |
| Tasmanian cheese plate - Chef’s daily selection of two Tasmanian cheese, grilled sourdough, date jam & moreish additions | 36 |
| Affogato, ice cream (vanilla, chocolate, whiskey) | 12 |
Add a shot of the liqueur of your choice 10 |
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.