Rib eye on the bone 550g - Being only grass fed on pasture brings out the most flavor. Cooking the steak on the bone helps it to retain the natural juices within. $56
XO prawn lace omelette - local prawns cooked in XO sauce, bean sprouts, coriander, Thai basil, lime and chilli $22
Plate options - Vintage tomato salad with persimmon, buratta, basil and aged balsamic N/A
Steamed jasmine rice topped with fried shallots $8
Fourme d’Ambert N/A
Plate options - Crispy fried brussel sprouts with chilli, mint and soy dressing N/A
Pork belly congee - Asian rice porridge topped with fragrant dashi stock, carving of pork belly, shitake mushroom and baby kale $18
Salt House seafood plate - Tiger prawns, natural oysters, cured Tasmanian salmon, sashimi of yellow fin tuna and matching condiments for one $36
MIXED LEAF SALAD Mixed salad leaves with cherry tomatoes, red onion, fetta cheese & snow pea sprouts in a balsamic dressing. -
WILD BARRAMUNDI Wild caught barramundi, pan seared, served with roast sweet potato & topped with bowen mango salsa & lemon Beurre Blanc. $33.50
- Calamari $21.50
Base -
RUMP (GRAIN FED) A minimum of 100 days grain fed marble score 2 pure bred Angus is grown to exacting standards to ensure consistently high quality eating experience. This cut has the full flavour you (250g) $25.90 / (500g) $35.90