Terrace Restaurant, Country Club Tasmania

DAYS OF BUSINESS

Mon - Sun:	6:00pm to 11:00pm

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.

Chef	Brad French -
Price Guide	Entrée $17 - $23.50, Main $29 - $52, Dessert $16
Payment Options	Cash, Amex, Visa, Mastercard, Diners
Features	Dress smart casual, Licensed, Outside dining area, Private dining area, Smoking area, Wheelchair access
Ambience	Contemporary, Relaxed
Food	Vegan Option, Vegetarian option
Styles	Sit down
Suitable For	Birthday/Anniversary, Business lunch/dinner

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	90	n/a

Awards

2007 - Savour Australia Restaurant & Catering Awards for Excellence Finalists - Fine Dining Restaurant

2007 - Savour Australia Restaurant & Catering Awards for Excellence Finalists - Restaurant of the Year

2008 - AHA/RCA Fine Dining - Tasmanian Awards for Excellence

2008 - Tourism Restaurant & Catering Service - Tasmanian Tourism Awards

2008 - Two Goblets, Wine Spectator wine list Awards for Excellence

2008 - Tasmanian winner of Gourmet Traveller WINE magazine’s annual - Wine List of the Year Awards

A La Carte

Oysters

Natural with Lemon and Crushed Citrus Salt

3.50

Pancetta, Egar Farm Organic Butter, Worcestershire and Parsley

4.00

Shima Wasabi,Locally Grown Fresh Wasabi, Chiffonnade of Its Leaves

4.00

vegan or vegetarian option available upon request (v)

Entrée

Sashimi of Local Fresh Fish : fresh tasmanian shima wasabi

20.50

Wilderness Beef Tartare : traditional garnishes, quail egg, french cut potato crisps and melba toast

22.50

White Rabbit Tortellini: king crab anchoïade, green peas and chervil

19.50

Saffron Bouillabaisse Terrine : avocado mousse, sauce vierge

23.50

Pork in Two Styles : caramelised in red wine, pork roulade with truffle and pistachio accompanied by coddled quail eggs and micro herbs

20.00

Goats Curd Soufflé : white truffle pea purée, sherry vinaigrette (v)

17.00

Prawns in Almond Milk Tempura : white gazpacho and dried manzanilla olives (v)

23.50

Mutton Bird à L’orange : an interpretation of a classic, foie gras, crisp pancetta, witlof and asparagus

18.50

Provincial Seafood Consommé : spring vegetables, tasmanian saffron

22.50

(v) indicates the dish can be converted to vegan or vegetarian

Mains

Pan Roasted Fillet of Wallaby : berry glazed beetroots, white polenta, goats cheese and mountain pepper sauce (v)

35.00

Roasted Crisp Harpuka : oyster beignet, baby tomato and capsicums, olive tapenade and cape grim warm water vinaigrette

36.50

Pink Roasted Spring Duck Breast : duck neck sausage with port soaked prunes, saladaise potato, red wine jus

39.00

Coq Au Vin : baby chicken cooked with pearl onions, lardons, swiss brown mushrooms, pomme purée, poached egg in red wine, toasted brioche

32.00

Salmon Tornados : clam and white bean fricassée, tarragon and mustard cress salad, aged port and red wine

38.00

Cressy Lamb Rack : foie gras peanut butter cannelloni, épice sauce and baby vegetables in elgar farm butter

36.00

Charred Cape Grim Eye Fillet : white asparagus, truffle vinaigrette

38.00

Salt Roasted Silken Tofu : huon valley mushrooms, lyonnaise onion tartlet (v)

29.00

Abalone Sous Vide : pan seared scallops and sea urchin vinaigrette

52.00

Wilderness Angus Beef Rib Eye : potato gratin, buttered spinach, bone marrow and shallot glaze, béarnaise sauce

48.00

(v) indicates the dish can be converted to vegan or vegetarian

Southern Rock Lobster(jasus edwardsii)

fresh from our tank and cooked to order, all lobster dishes are served with rocket salad and french fries

thermidor: cream based cheese sauce with mustards, gratinated with breadcrumbs and parmesan

market price (half or whole)

mornay: cream based cheese sauce, gratinated with breadcrumbs and parmesan

market price (half or whole)

salad: poached and served chilled with lemon and cocktail sauce

market price (half or whole)

Sides

grilled pears, rocket leaves, brioche crouton and vincotto

7.50

a salad of orange, beetroot, popped wild rice, fetta and parsley

7.50

steamed chat potatoes, thyme butter and flake salt

7.50

spring vegetables, shallots, goat’s cheese and fresh lemon

7.50

french fries

7.50

(v) indicates the dish can be converted to vegan or vegetarian

Dessert

Baked Vahlrona Chocolate pur Caraibe: chocolate sorbet, praline powder, gold leaf

16.00

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.

This menu was last updated on 9/1/09.

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Terrace Restaurant, Country Club Tasmania

Terrace Restaurant, Country Club Tasmania

DAYS OF BUSINESS

Chef

Price Guide

Payment Options

Features

Ambience

Food

Styles

Suitable For

Restaurant areas and private dining

Awards

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