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Menu

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—  Entrée  —

From interesting ideas to age-old traditions,
these are things to begin.

$22
 

 

Pretzel bread donut, pickled beetroot, beetroot jam, salt roasted beetroot and horseradish cream cheese.

Ricotta and Pecorino dumplings, carrot puree, fried sage, chilli herb honey and poppy seeds.

Sardine fillets pan seared with parsley and garlic, confit black olive and fennel, smoked garlic aioli and citrus fruits.

Butter poached cuttlefish, roasted and pureed celeriac, pickled daikon, Pedro Ximenez and cuttlefish ink sauce and smoked garlic powder.

Southern fried Rannock farm quail, lumpfish caviar, gem lettuce heart and smoked garlic oil.

Crisp crackling and long cooked pork belly with spring onion, cucumber and hoi sin sauce wrapped in mandarin pancakes with chilli jam.

 
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—  Main  —

The heaviest, heartiest component of your evening;
conservative but delightful.

$42

 

Roasted eggplant, Parisian gnocchi, smoked eggplant puree, fresh radish and salsa verde. 

Roasted Tasmanian market fish, creamy potato mash, chorizo croquette, saffron pickles and sherry butter sauce.

Prune and port braised wild Tasmanian Hare, house pappardelle noodles and saffron mascarpone.

Confit duck and garlic pork sausage cassoulet, ham hock, pork belly, white bean and duck fat bread crumb. 

Slow braised red wine beef cheeks, creamed mash. house dill pickle, red wine jus and onion rings.

Bacon wrapped Filet Mignon of grass fed Tasmanian beef with potato pave, roasted mushroom, red wine jus and béarnaise sauce.
$47 

 

Steamed greens / bearnaise sauce $9
Brown sugar roasted pumpkin / pumpkin seed crumb $9
A little more bread $3

Executive Chef Ian Lewis

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—  TASTING MENU —

Panacea for the indecisive - a feed-me folly, 
carefully constructed from things we like.

$110 

 

House made bread roll & Saint Omer butter.
Our amuse-bouche of the day.

Ricotta and Pecorino dumplings, carrot puree, fried sage, chilli herb honey, poppy seeds.
Sparkling

Pretzel bread donut, pickled beetroot, beetroot jam, salt roasted beetroot and horseradish cream cheese.
Riesling

Roasted Tasmanian market fish, creamy potato mash, chorizo croquette, saffron pickles and sherry butter sauce.
Chardonnay

Southern fried Rannock farm quail, lumpfish caviar, gem lettuce heart and smoked garlic oil.
Pinot noir

Slow braised red wine beef cheeks, creamed mash. house dill pickle, red wine jus and onion rings.
Shiraz

-  Ginger poached pear, butter toffee pudding, brown butter crumb and a honey milk ice cream.
 Dessert wine

$110 per person
plus $55 with matching wines.
Extra courses from entree additional $15

Whole table orders/ before 8.30 pm.

 
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—  Dessert —

Not a Wonka rhyme in sight,
but nevertheless sure to delight.

$18 

 

Rhubarb and vanilla bean crème brûlée and house shortbread.

Chocolate brioche and butter pudding with chocolate ganache, rum raisins and pouring cream, 

Ginger poached pear, butter toffee pudding, brown butter crumb and a honey milk ice cream.

Selection of local and imported cheeses, Webster walnuts and our quince preserve.
$24