v e r a n d a h s
Chef’s Specials available daily. Your wait staff will advise.
Herb and Garlic Bread 5.0
Bruschetta topped with chopped ripe tomato, onion and garlic, fresh basil, & extra
virgin olive oil – Dianne’s Italian grandmother’s recipe! 8.0
Little Loaf of individual potted bread of the day, freshly baked and served with balsamic vinegar and extra virgin olive oil 6.9
Duo of Dips served with delicious toasted crispbread. Wait staff will advise today’s selections 8.5
Chefs Soup of the Day served with crusty bread. Wait staff will advise today’s selections 7.0
Tasmanian Seafood Chowder rich and creamy, prepared with local market fresh
ingredients served with crusty bread 9.5
Smoked Chicken Breast Salad a mesculin of salad greens, avocado slices and chicken smoked in green tea, tossed in a tangy light Swiss vinaigrette. Vegetarian option available.
Entrée 11.5 Main 16.0
Tasmanian Black Mussels lightly poached in a mild chilli broth of Tasmanian cider and served with crusty bread. Simply delicious.
Entrée 13.9 Main 19.9
Huon Valley Mushroom Pastry Parcel a selection of mushrooms, panfried with herbs, walnuts and cashews, and baked in a puff pastry parcel. Served with a side of blue cheese double cream and roast capsicum coulis 18.5
Tasmanian Wallaby & Venison Hot Pot hearty pieces of local wallaby and venison braised with forest mushrooms in Tasmanian stout. Served with garlic potato mash & green pea puree 19.9
Tasmanian Scallops seared and seasoned with sea salt and lemon. Served on wilted baby spinach with scented jasmine rice and a lime, coriander dressing 22.9
Macademia and Parmesan Crusted Blue-eyed Trevalla oven baked crusted fillet of
Tasmanian deep sea trevalla served with a lemon, white wine and saffron risotto, wilted greens and a concasse of fresh tomato and basil 22.9
Chicken and Cashews wok tossed chicken breast, cashews, seasonal vegetables and hokkien noodles finished with our own delicious orange, sesame and plum sauce 19.9
Moroccan Spiced Pork pan seared fillets of pork marinated in a tempting combination of exotic spices, served with fig and pistachio couscous and a seasoned tomato confit 20.9
Scotch Fillet Steak 250gm prime beef fillet cooked to your liking. Served atop potato röesti with steamed seasonal greens and a rich red wine beef glaze 22.9
Sides- Crisp Fries 5.0
Cream potato bake with caramelized onions 5.9
Steamed seasonal vegetables 6.9
Tasmanian Cheese Plate a selection of local cheeses, brie, blue, smoked cheddar and farmhouse cheddar, served with crackers, fruit and our special Tasmanian quince jelly 13.5
Some food may contain traces of nut, dairy, egg, seafood. Allergy sufferers should check with staff. Penalty wage rates necessitate a 10% surcharge on public holidays. Thank you for understanding.