Dinner Menu

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

with parsnip puree, tomato, caramelised pear, mandarin 

and walnuts (gf) 

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

with romesco sauce, apple and balsamic reduction, toasted almonds (df, v) 

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

with olive oil crushed potatoes, carlina sauce, crispy capers, micro greens 

(gf, df) 

with zucchini, peas, mint, goats curd and preserved lemon dressing (gf) 

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

with bok choy, baby fennel salad, plum gel, mustard and cider cream (gf, dfo) 

with almond crème, agro dolce, harissa oil and micro greens (gf, vg) 

 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) 

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

with chocolate soil, raspberry sorbet and edible flowers (gf) 

with almond and pistachio biscotti (gfo) 

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