Boomer Bay, Vinaigrette Tasmanian Oysters

Freshly harvested from the clear Tasmanian waters of Boomer Bay and Pipeclay Lagoon just off the south coastline near Port Arthur, served with a house vinaigrette.

Farm Egg Garlic Scramble and Truffle Focaccia

House-made focaccia topped with creamy farm egg garlic scramble, freshly shaved Tasmanian truffle, 24 month aged cheddar, and chives.

Granny Smith Scallop Ceviche

Delicate scallops ceviche with Granny Smith apples, orange, fennel and chilli.

Scottsdale Pork Ribs
with Cherry, Maple and Mustard Glaze

Slow roasted pork ribs, locally sourced from Scottsdale, a small country town half way between Launceston and the coast, glazed with sour cherry, maple and mustard.

East Coast, Butter Brioche Cray Roll

Poached crayfish from Tasmania’s east coast, shredded with cultured butter and iceberg lettuce, served in a brioche roll.

Cape Grim Beef Fillet with Potato Pavé and Tasmanian Pepper Berry Jus

Premium Cape Grim beef fillet served with golden potato pavé and a native Tasmanian pepper berry jus.

Octopus Hands glazed with Achiote and Dried Chilli Mix, Romesco and Micro Greens.

Tender Octopus glazed in a smokey achiote and dried chilli mix, served with romesco and micro greens.

Dark and white chocolate tahini Ganache and and hazelnut tart

Tasmanian hazelnuts coated in a smooth white chocolate ganache, baked into a white chocolate, tahini-cereal tart.