Menu
From the Kitchen
Freshly prepared seasonal mains
Charred Octopus with Chilli Oil
Locally caught octopus is flame grilled and seasoned with garlic chilli oil. Served with crushed peas and lemon zest for a vivid and robust seafood taste.
Wild Mushroom Risotto
Creamy Arborio rice with hand foraged Tasmanian mushrooms, finished with truffle oil and shaved Parmesan. Comforting, earthy, and perfect for cooler evenings.
Smoked Beetroot Tartare
Cold smoked beetroots with horseradish cream and crispy bread shards. A flavourful, plant based beginning with a smoky undertone and zingy finish.
Slow Cooked Lamb Shoulder
Tasmanian lamb braised for hours in rosemary and garlic, served with roasted root vegetables and red wine jus. Hearty and flavour packed.
Crispy Skin Market Fish
Fresh daily catch pan-seared with crispy skin, served over seasonal greens and lemon butter sauce. A light and zesty seafood main.
Housemade Gnocchi
Potato gnocchi tossed with roasted pumpkin, sage butter, and pine nuts. Soft, golden, and full of warm, nutty flavour.
Seared Pork Belly
Tender pork belly with crispy crackling, apple fennel salad, and a spiced cider glaze. A harmonious combination of rich, sweet, and sharp.
Grilled Eggplant Stack
Layered grilled eggplant, zucchini, and heirloom tomato with basil oil and cashew cream. A colourful vegetarian main bursting with flavour.
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Dessert Delights
Locally inspired treats to end your meal on a sweet note
Baked Apple & Hazelnut Crumble
Spiced orchard apples cooked with hazelnut oat topping are served warm with vanilla bean cream. Both comforting and nostalgic.
Lemon Myrtle Cheesecake
Creamy cheesecake infused with native lemon myrtle, on a biscuit base and topped with seasonal fruit. Light, citrusy, and refreshing.
Chocolate & Pinot Tart
Dark chocolate tart prepared with a local Pinot Noir reduction. Rich, velvety, and delicious, with a slight wine kick.
Poached Pear with Honey Crumble
Wine poached pear served with crunchy honey almond crumble and whipped mascarpone. Sweet, delicate, and perfectly spiced.
Burnt Orange Panna Cotta
Silky panna cotta with a caramelised orange glaze and candied peel. Creamy and bright, with a Tasmanian citrus twist.
Fig & Walnut Cake
Moist fig and walnut cake with spiced syrup and clotted cream. Dense, warm, and packed with texture.
Sorbet Trio
Seasonal sorbets prepared in house with local fruits; rotating tastes include berry, peach, and apple. Light, refreshing, and dairy free.
Bruny Island Cheese Board
Selection of local cheeses served with quince paste, lavosh, and nuts. A savoury sweet way to finish your meal.
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Serving fresh, seasonal dishes in a live open kitchen setting. Where local ingredients, warm hospitality, and immersive dining come together in the heart of Hobart.
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