Menu

All of the dishes are entree size and vary from light through to rich. You may wish to follow the dishes in order, or move around according to your individual tastes.

We have constructed the menu such that four courses would suit the average person, three courses would constitute a light meal and five courses would satisfy a hearty appetite.

We have also provided two wine selection options, either choosing wine by the glass to complement each course, or choosing bottled wine from the extensive wine list, which follows the Menu.

Whatever your choice of food and wine, we hope you find this dining experience as exciting as we do.

Peter Crowe
Front of House
Fiona Hoskin
Executive Chef

Per Person
Three Courses $19.50 per course
Four Courses $17.50 per course
Five Courses $15.50 per course

Suggested wines by the glass to match the brackets of food:
Wines by the glass

2002 Clover Hill Sparkling Cuvee (Tas) N/V Moet & Chandon Piccolo (200 ml) 2006 Astrolabe Sauvignon Blanc (NZ) 2004 Richmond Road Riesling (Tas) 2006 Chartley Estate Pinot Gris (Tas) 2005 Pipers Brook Gewurztraminer (Tas) 2005 Brook Eden Chardonnay (Tas) 2005 Kelvedon Pinot Noir (Tas) 2005 Apsley Gorge Pinot Noir (Tas) 2005 Stefano Lubiana Estate Pinot Noir (Tas) 2004 Wynns Black Label Cabernet Sauvignon (SA) 2005 Shaw and Smith Shiraz (SA) 2004 Dom Portet Merlot (Vic) 2005 Wellington Iced Riesling (Tas) 2004 De Bortoli Noble One (NSW)

$11.00 $36.00 $10.50 $10.00 $10.00 $10.00 $10.00 $10.00 $12.50 $13.00 $9.50 $12.00 $11.00 $9.00 $9.50

Menu

Tasmanian Ocean Trout tartare, tomato basil water, Tobika caviar. Layered watermelon and tomato salad, whipped goats cheese, balsamic jelly. Smoked salmon crepe roulade, crisp capers, lemon dressed salad. Seared Tasmanian beef fillet salad, enoki mushrooms, mizuna, coriander, pickled radish vinaigrette.

East Coast crayfish, avocado and lemon sauce, iceberg chiffonade. (Surcharge subject to Market Price.) Sauteed abalone and shiitake mushroom, gremolata, risotto cake, white wine reduction. (Surcharge $10.00) Baked Trevalla, braised leek, curry sauce, sage wafers. Slow cooked lemon and thyme infused ocean trout, cauliflower puree, sweet corn sauce.

Huon Valley Honeybrown mushroom caps, Seymour Gold potatoes filled with mushroom ragout, thyme infused cream sauce. Pan-fried lambs brains, silverbeet chiffonade, brown butter and caper sauce. Oven baked fig, Bulgarian fetta, puff pastry, braised onions, pickled beetroot, balsamic reduction. Chicken and shitake mushroom dumplings, chinese cabbage, chilli asian sauce.

Hare pie, parmesan chive souffle topping, sweet potato puree. Duck confit in Chinese pastry, spiced green lentils, bok choy. Szechuan peppered venison loin, blackberry sauce, marjoram potatoes. Slow roasted spring lamb, swede puree, green beans, white miso sauce.

Butterscotch pecan tart, dark chocolate vanilla ganache, espresso coffee anglaise. Star anise poached pear, ginger ice cream, saffron syrup, honeycomb. Kaffir lime panna cotta, citrus and strawberry consomme, candied capsicum, tuille biscuit. Warm blackberry almond pudding, poached fig, brown sugar double cream. Baked quince and apple tart, cinnamon custard, buttermilk sorbet. Selection of Tasmanian cheeses, crackers, pear and plum chutney. Dessert tasting plate: Fee's selection. (Surcharge $12.00)