Dinner Menu

filled with pineapple, cucumber, coconut and served with a hoisin and peanut dipping sauce (2 pieces) (gf, vg) 

with sumac cream, spinach sauce, roasted pepper and 

corn salsa (gf, dfo) 

with spring onion, apple, coriander, gochujang emulsion (gf, df) 

with apple puree, coriander, fresh apple, shallots and cider 

jus (gf, df)

with fresh burrata, garlic croutons, vinaigrette and micro greens (v, gfo) 

with Paris mash, red pepper cream, beef jus, chimichurri and dehydrated vine tomatoes (gf)  

Tuscan style with baby spinach, sun-dried tomatoes and basil cream (gf)  

with white bean cassoulet, charred broccolini and vincotto (gf, df) 

with cherry tomatoes, fresh chilli, garlic, parsley and lemon (dfo, vgo, gfo) 

with tarragon garlic brioche pudding and fennel salad 

with wild and brown rice salad, coconut labneh and pomegranate molasses (gf, dfo, v)

 julienne carrots, cucumber ribbons, sliced radish, 

soy and balsamic (gf, vg)

with roasted garlic aioli (df, v) 

with soy and ginger dressing, crispy shallots and shaved radish (gf, vg) 

with green goddess dressing, toasted peanuts and fresh coriander (gf, vg) 

with goats cheese, romesco sauce, balsamic and hazelnuts (gf, v) 

Tasmanian strawberries & raspberries, layers of mascarpone mousse, house meringue, and raspberry compote (gf)  

baba, spiced rum syrup, salted caramel, fresh berries, vanilla bean ice cream 

with almond and pistachio biscotti (gfo) 

with white chocolate sauce, raspberry sorbet  

Tasmanian cheeses, fresh apple, crackers, quince paste and caramelized onion (gfo)