Entrees

Grilled and served on the shell with a basil pesto

Mushrooms filled with herbs and onions. Crumbed and fried and served with Aioli

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Served with toast

Our own made fresh sorbet made with avocado, cucumber, lemon and vodka served in sparkling wine

Grilled fetta cheese, olives and grilled capsicum on a garlic crouton with aioli. (Aioli is a garlic mayonnaise.)

Warm panchetta, croutons and iceberg lettuce topped with anchovies and parmesan cheese and a seeded mustard vinaigrette. Also available with warm chicken or salmon.

De-boned succulent farmed quail which has been lightly smoked. Served with hot cumberland sauce and rice pilaff. Cumberland sauce is made with oranges, red current jelly and port wine.

De-boned smoked quail quickly fried with prosciutto and served on lettuce salad with marinated raisins, roasted pine nuts and an orange chilli vinaigrette.

The famous Tasmanian Smoked Salmon layered between triangles of freshly baked puff pastry with grilled marinated capsicum and a lemon, chives and créme fraiche sauce.

Royal Tasmanian Salmon cured on the premises with dill. We serve it pan seared on zucchini pancakes with a lemon and dill sauce.

Royal Tasmanian Salmon cured on the premises with dill. We serve it sliced thickly like Sashimi on a cucumber salad with a lemon and dill vinaigrette and accompanied with a sorbet we make with avocado, cucumber, lemon and vodka.

Rich in flavour with plenty of fresh vegetables and lamb shank.

A fish soup abounding in fresh Tasmanian seafood and shell fish which is cooked freshly in the soup after it is ordered.