Pan roasted Springfield venison loin, golden beetroot salad, white bean puree, whipped goats cheese and roasted hazelnut vinaigrette $19.50
Scotch fillet dry aged minimum 15 days, Stowport (North West Tasmania) $38.00
All mains above served with seasonal vegetables -
- N/A
Entree tasting platter maller versions of our most popular entrees includes,Lamb neck with spring pea and basil risotto, crisp fried peri peri calamari, Macquarie Harbour salmon gravlax $27.00
Spatchcock two ways, oven roasted breast wrapped in prosciutto and confit leg with chicken pathivier, dutch cream potato and herb mash, roasted shallots, wild mushrooms and port jelly $34.00
- Choice of sauces - cafe de paris butter / red wine jus / beef and szechuan pepper jus -
Macquarie Harbour salmon gravlax, pickled root vegetables, house smoked Spring Bay mussels, crème fraiche, lemongrass and vanilla dressing $19.00