Glo Glo's

DAYS OF BUSINESS

Tue - Sat:	6:30pm to 10:00pm

Glo Glos promotes elegant dining beneath fairy-tale twisted willow trees. A seasonal à la carte menu featuring modern Australian cuisine, accompanied by fine wines from our extensive cellar.

Latest User Reviews

"Quite disappointing, We ate in the Bistro.The food promised a lot but the soup was cold, the noodle not cooked the steak tough, the chicken grisly and the salad had old leaves in it. The best thing was the chips and they came out of a bag." more reviews

Chef	Phil Piper
Price Guide	Entrée $14 - $25, Main $26 - $35, Dessert $10 - $15
Payment Options	Cash, Amex, Visa, Mastercard, Diners, Eftpos
Set Menus	Set menu 1 $75 5 course, Set menu 2 $125 5 course
Features	$10 corkage Per-bottle, Licensed, Secure parking, Smoking area, Wheelchair access
Ambience	Child-friendly, Contemporary, Relaxed
Food	Gluten Free, Vegan Option, Vegetarian option
Styles	Sit down
Suitable For	Birthday/Anniversary, Business lunch/dinner, Christmas party

Large groups information

Due to size of restaurant and kitchen recommended for groups greater than 12 a limited menu be chosen.

Minimum patrons classed as a group: 12

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	60	n/a

Dinner

Entrée

Beef Carpaccio: Beef carpaccio with pickled vegetables and Parmesan drizzled with Mount Roland View extra virgin olive oil

18.00

Central Highlands Wallaby: Pepper-berry marinated local wallaby atop a rosemary and pink-eye galette, with roasted asparagus and a plumb and native-berry infused jus.

18.00

Mushroom Cups: Crisp golden-fried mushroom cups filled with basil cream cheese on tomato compote with a salad of rocket and aged Parmesan

15.00

Spinach and Goats Cheese Ravioli: Baby spinach and Tasmanian goats cheese ravioli in a rustic tomato, basil and red pepper essence, topped with aged Parmesan

16.00

Tuna Tartare: Yellow-fin tuna blended with Tasmanian goats cheese, fresh herbs and spices wrapped with a gravlax of Atlantic salmon and salmon caviar

18.00

Tasmanian Scallops: Pan-seared Tasmanian scallops, Vietnamese inspired blueswimmer rosti with a creamy Barringwood Park Pinot Gris & chive reduction dotted with chilli jam

18.00

Tasman Peninsula Quail: Tandoori-marinated Rannoch quail on a bed of mizuna, watercress and slivers of green mango with a verjus vinaigrette and balsamic reduction

18.00

Tempura Seafood: Ocean trout, trevalla and king prawn in a crisp tempura batter accompanied by a lime, chilli and coriander dip

18.00

Tomato, Rocket & Fennel Salad: oasted cherry tomatoes, arugula and baby fennel with bocconcini and watercress tossed in a red-wine vinaigrette

14.00

West Coast Rock Lobster Soup : A creamy lobster soup served with poached tail meat and fresh garden chives, complemented with flavours of brandy and saffron threads

18.00

Selection Plate : Four small versions of our entrées served together on one plate comprising a mushroom cup, quail, wallaby and tempura seafood

25.00

Trio of Seafood : Three small versions of our entrées served together on one plate comprising Tasmanian scallops, tuna tartare and lobster soup

25.00

Seafood

Tempura Seafood : (a larger serving of our popular entrée) Ocean trout, trevalla and king prawn in a crisp tempura batter, accompanied by a lime, chilli and coriander dip Wine suggestion: GoatyHill Riesling

28.00

East Coast Trevalla: Pan-seared trevalla topped with a garlic and preserved-lemon salsa, served with a new potato and chilli crush, beans and zucchini ribbon Wine suggestion: Barringwood Park “Flagship” Chardonnay

28.00

Macquarie Harbour Ocean Trout : Pan-fried ocean trout accompanied by fondant potatoes, a wild rocket and orange salad and finished with a creamy macadamia sauce Wine suggestion: Barringwood Park “Millblock” Pinot Noir

28.00

Yellow-fin Tuna: Fresh tuna steak seared to medium-rare on a garlic and chive potato purée with tomato, basil and olive taponade, lemon foam and rocket oil Wine suggestion: Barringwood Park “Millblock” Pinot Noir

28.00

Sides

French Fries

6.00

Green Salad

6.00

Steamed Seasonal Vegetables

6.00

Tomato and Onion Salad

6.00

Mains

Confit of Duck: Slow-roasted duck breast with hints of orange and vanilla with a blackberry and Barringwood Park Pinot Noir glaze, accompanied by braised Chinese cabbage and a pistachio and duck liver terrine Wine Suggestion: Barringwood Park Pinot Noir

32.00

Mushroom Risotto : A selection of exotic Huon Valley mushrooms, including shitake, swiss brown and oyster, with baby spinach and topped with aged Parmesan Wine Suggestion: Barringwood Park Pinot Noir

26.00

Prime Aged Eye-fillet of Beef : Char-grilled marinated eye-fillet of beef beside pinkeye potato gratin, roasted Swiss-brown mushroom, pimento and wilted baby spinach, finished with a mushroom jus Wine Suggestion: Wirra Wirra Woodhenge Shiraz

32.00

Sassafras Farm Chicken : Mustard and white-wine marinated Nichols chicken breast on a quince and polenta tart with mixed rocket leaves and finished with a thyme and preserved-lemon reduction Wine Suggestion: Barringwood Park “Flagship” Chardonnay

28.00

Spinach and Goats Cheese Ravioli: (a larger serving of our popular entrée) aby spinach and Tasmanian goats cheese ravioli in a rustic tomato, basil and red pepper essence, topped with aged Parmesan Wine Suggestion: Ghost Rock Sauvignon Blanc

26.00

Spring Lamb Cutlets : Moroccan-spiced lamb cutlets, ratatouille, turned new-season potatoes accompanied by mint jelly with quenelles of cucumber crème fraiche Wine Suggestion: Marion’s Vineyard Cabernet Sauvignon

32.00

Venison eye-fillet : Char-grilled venison eye-fillet served over a mushroom and thyme risotto napped with a rich cherry glaze Wine Suggestion: Marion’s Vineyard Cabernet Sauvignon

32.00

Chateaubriand (For Two): Chateaubriand (minimum 450g) traditionally served with sauce Béarnaise, chateau potatoes and a medley of sautéed mushrooms and spinach Wine Suggestion: Wirra Wirra Woodhenge Shiraz

70.00

Dessert

Raspberry Meringue : Raspberries set in a desert-wine infused jelly stacked between almond meringue disks topped with house-made Tasmanian goats cheese ice-cream and a pear and balsamic reduction

10.00

Strawberry Mille-feuille : Garden-fresh strawberries and lightly whipped fresh cream between layers of pistachio pastry, served with a mint and strawberry jelly

10.00

Five-spice Panna-cotta : Delicately infused five-spice panna-cotta served with toasted pear brioche and vanilla anglais

10.00

Chocolate and Raspberry Soufflé : A chocolate and raspberry soufflé with chocolate sauce and house-made vanilla ice-cream

10.00

Rhubarb Brulée : Rhubarb brulée with a crispy toffee top accompanied by a house-made rhubarb and preserved lemon ice-cream

10.00

Tasmanian Royal Gala Apple Tart : Wafer-thin slices of Royal Gala apple on a light pastry base, topped with house- made vanilla ice-cream, cinnamon and a crispy apple chip

10.00

A Trio of Ice-creams : Your choice of 3 of our house-made ice-creams: vanilla, chocolate, espresso, rhubarb & preserved lemon or goats cheese, served with Biscotti

10.00

A Selection of Desserts : A miniature medley of your favourite desserts, raspberry meringue, apple tart and chocolate & raspberry soufflé together with house-made vanilla ice-cream

15.00

Chocolat : A French-inspired dish totally dedicated to chocolate

15.00

Cheese Plate : A selection of Tasmania’s finest cheeses

15.00

All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Australian Dollars (AUD$) unless otherwise specified.

This menu was last updated on 15/12/07.

User rating

(1 review)

Overall		2.3
Food		1
Ambience		2
Service		4
Value		2

Previous user experiences

Overall 2.3 - Food 1, Ambience 2, Value 2, Service 4

Quite disappointing, We ate in the Bistro.The food promised a lot but the soup was cold, the noodle not cooked the steak tough, the chicken grisly and the salad had old leaves in it. The best thing was the chips and they came out of a bag. (Ramsay - August, 2008)

"A lovely veranda and garden for dining on warm summer nights. Grows most herbs, chamomile for tea, salad greens, green beans, broad beans, tomatoes, passionfruit, lemons, limes, kaffir lime leaves - even princess lilies and roses for the tables."

Sally and Gordon Hammond, Australian Regional Food Guide - January 2005

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Glo Glo's

DAYS OF BUSINESS

Latest User Reviews

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Price Guide

Payment Options

Set Menus

Features

Ambience

Food

Styles

Suitable For

Large groups information

Restaurant areas and private dining

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