Freshly made spinach and ricotta cannelloni, oven baked with pizzaiola sauce and mozzarella cheese, served with a crisp garden salad $31.50
Tender slices of prime Tasmanian eye fillet, cooked to your liking, served with mustard butter mushrooms, ruckled parsnip and buttered green beans. $42.50
Frangelico creme brulee - Toffee topped baked custard made from fresh cream and laced with hazelnut liqueur. $13.50
Escargots - Imported snails cooked in garlic butter with parsley, nutmeg and brandy served in an escargotiere under golden pastry caps $19.90
Bruschetta Lightly toasted Baltimore bread rubbed with a garlic clove, drizzled with extra virgin olive oil, topped with Tasmanian smoked salmon, sour cream and capers $14.90
Freshly made pappardelle pasta with a sauce of chicken, mild gorgonzola, walnuts, fresh cream and roasted pumpkin. $31.50
Smoked duck ravioli - Filled with smoked duck breast and served in duck and tomato broth, topped with panfried pancetta $19.90
Lemon Souffle - Made from free range eggs and local lemons, served with whipped cream. (please allow 20 mins) $14.50
Porterhouse dry aged minimum 30 days, Stowport (North West Tasmania) $36.00
- Long black with your choice of spirit or liqueur topped with cream $12.00
Layered violet crumble cake, Mawbanna honey and lemon thyme icecream and dark chocolate $13.00
- 4 Cheeses $23.00
Liqueur Coffee: -
- Choice of sauces - cafe de paris butter / red wine jus / beef and szechuan pepper jus -
Slowly braised lamb neck, spring pea and basil risotto, sheeps fetta and pea sprouts $19.00
Dessert tasting platter Smaller versions of our most popular desserts includingVanilla bean crème brulee, violet crumble and espresso pannacotta $18.00