This is our top-of-the-line dining experience. Sample widely-acclaimed modern Australian cuisine, using the freshest and best Tasmanian produce, teamed with an award-winning wine list.
Citrus Assiette: lemon tart, orange panna cotta, lime and pistachio gelée,evandale double cream
16.00
Honey Crème Brûlée : muscat ice cream, rhubarb and orange salad
16.00
TasmanianWalnut Baklava : poached pear in aspley gorge vineyard pinot noir syrup,warm date sauce, smoked pine nut ice cream
16.00
Tarte Fne of Seasonal Fruit : rhubarb sauce, szechuan pepper corn ice cream
16.00
Terrace Dessert Taste : a selection of our dessert menu (serves two)
20.00
Cheese Trolley Selection
Served at your table with toasted fruit bread, quince paste and muscatels. All served ripe, mature and at room temperature for maximum flavour.
Big B (Tongola Goat Products, Tasmania): 2 to 4 month old cooked curd cheese. Its daily washed rind attains a unique rustic look. Crumbly
texture, not too prominent Goats flavour just right for the first time you taste hard goat’s cheese.
20.00
Blue by Ewe (Grandvewe, Tasmania): Made using the famous penicillium roqueforti and released at 4 months old, it is a subtle-flavoured
blue with an underlying ewe's-milk-derived sweetness. The cheese has subtly sweet characteristics
of the underlying sheep milk. A delightful full-flavoured blue.
20.00
Ewe Beauty (Grandvewe, Tasmania): Made from an in-house adaptation of reblochon & camembert recipes, this cheese presents as a
vine-wrapped log. The interior is pure white with a light, chalky consistency.
20.00
St. Agur (Bongrain, France) : The moist, rich, white cheese has characteristic olive green mold veins throughout and a smooth,
creamy texture with a subtle mild spicy taste resembling a softer and finer Roquefort in presentation
and taste.
20.00
Talegio (Italy) : Taleggio is a washed rind Italian cheese that is named after Val Taleggio. Its cheese has a strong
aroma, but its flavour is comparatively mild with an unusual fruity tang.
20.00
Pont l'Eveque (Normandy, France) : It has a firm body, yellow colour and an edible crust. The taste is deliciously savory and piquant,
with just a trace of sweetness and robust tang on the finish; goes very well with a robust wine.
20.00
D’Affinois (France) : A French double-cream soft cheese made from cow's milk. It is hard to characterize a cheese this
rich in flavour as light, but it has creaminess and freshness distinct from Brie.
20.00
Marinated Goats Cheese (Meredith Goats Cheese, Victoria) : Soft textured cubes of goats cheese is drenched in garlic infused extra virgin olive oil, spices and
fresh herbs.
20.00
Pyengana cloth wrapped cheddar (Tasmania) : Cloth-bound and naturally ripened for a minimum of 14 months encouraging symbiotic action on
the surface moulds. The result is a fine textured body, with a subtle flavour of herbs and honey
when matured.
20.00
King Island cloth wrapped cheddar (Tasmania) : A small truckle style cheddar that is mild, sweet and nutty with a richness of flavour and a buttery
aftertaste without being overpowering.
20.00
Red Square (Tasmania) : Red Square's golden rind contains a rich dense interior with a powerful aroma and distinctive
flavour that lingers long and strong on the palate.
20.00
Heritage Signature Brie (Tasmania) : A strong, earthy flavour with a rich creamy centre. Made in Tasmania to a traditional French recipe.
20.00
Tom (Bruny Island Cheese Co, Tasmania) : TOM is a fast maturing hard cheese that shows both freshness and developed characteristics. He gets
along famously with everyone!
20.00
Lewis (Bruny Island Cheese Co, Tasmania) : It is fast to develop its great flavour and retains lovely moisture in the pale curd. The rind contributes to the cheeses complexity.
20.00
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.