Dinner Menu

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

with tomato fondue and basil sauce (v) 

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

with crushed sweet potato, pickled kohlrabi, soft herbs, cider jus and

toasted hazelnuts (gf, df)

with white wine, parsley and grilled sourdough (gfo) 

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

with Tasmanian scallops, confit potato, fresh peas, mushroom velouté and snow pea tendrils (gf) 

 with burrata, marinated Romano peppers, rocket pesto, jus (gf) 

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

with braised red cabbage, white onion soubise, local greens (gf) 

with almond crème, garden herbs and fresh apple (gf, df, v) 

with pappardelle pasta, grana padana and sweet potato crisps (dfo, gfo)  

 julienne carrots, cucumber ribbons, sliced radish, 

soy and balsamic (gf, vg)

with roasted garlic aioli (df, v) 

with romesco sauce and toasted almonds (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 blackcurrant sorbet, shaved chocolate and fresh raspberries  

with almond and pistachio biscotti (gfo) 

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