Main Menu
To Begin
Complimentary Zeally Bay Bread, Light House Olive Oil, Lard Ass Hand Cultured Butter, House Dukkah
To Start
|
Oysters (minimum 3) |
4.5ea |
|
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Half Shell Scallops; Crispy chorizo, chipotle butter, manchego (minimum 3) |
4.5ea |
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| Salt & Pepper Squds, aioli, nam jim slaw | 18 | |
| Charred Crocodile Tail Fillet, caper, red onion, chilli, beurre blanc, watercress | 22 | |
| Marinated & Chargrilled South Australian King Prawns, mango lime avocado salsa | 20 | |
| Grilled Provolone Cheese, red chimichurri, flat bread (contains gluten) | 18 | |
| Arancini, gruyere cheese, pesto aioli, manchego (3) | 18 | |
| Caramel Sticky Soy Pork Belly, nam jim slaw | 20 | |
| Cape Grim Steak Tartare, gherkins, capers, shallots, Wes egg yolk, parmesan, potato crisps | 20 | |
The Main
| Vegetable Tagine; eggplant, pumpkin, zucchini & chickpeas, spiced citrus cous cous, mint yoghurt, coriander (contains gluten, gluten free option available) (vegan option available) |
28 |
|
Gnocchi, mushrooms, spinach, gorgonzola, creamy white wine sauce, nut crumble (contains gluten) |
30 |
|
Seafood Otway Fettucine with prawns, scallops, salmon, mussels, chilli, tomato, light house olive oil (contains gluten) |
38 |
| Grilled Salmon Fillet, seared scallops, South Australian whole king prawn, salmon roe caviar, sauce gribiche | 38 |
| Bannockburn Chicken Breast stuffed with caramelised onion & brie cheese, wrapped in prosciutto, sweet potato puree, garlic cream sauce |
32 |
| Lamb Shank, skordalia, crispy kale, red wine garlic rosemary jus | 38 |
| Beef Wellington: Cape Grim eye fillet, prosciutto, mushrooms, spinach, mustard, puff pastry, jus (contains gluten) | 40 |
| 14-hour Slow Cooked Cape Grim Beef Cheek, smoky bourbon BBQ sauce, parmesan polenta, red chimichurri | 38 |
To Share
| Charred kent pumpkin, sweet potato, burnt butter, mint yoghurt* | 12 |
| Broccoli, peas, kale, almonds, lemon oil, goats’ cheese* | 12 |
| Charred field mushrooms, mustard, goats’ cheese* | 12 |
| Roasted Carrots, honey, dukkah* | 12 |
| Creamy Mash Potato, truffle oil | 12 |
| Mac & Cheese; jalapenos, streaky bacon (contains gluten) | 12 |
| Hand Cut Chips, wagyu fat, rosemary salt* | 12 |
| Shoestrings, rosemary salt* | 12 |
| Cos Lettuce, red onion, croutons, capers, parmesan, buttermilk dressing (contains gluten/ gluten free option available)* | 12 |
| Spinach leaves, beetroot, sweet potato, red onion, maple walnuts, goats cheese, orange honey dressing* | 12 |
| * Vegan Option Available |
Steaks
Grass Fed
| Cape Grim Tasmanian Scotch Fillet 300gm | 48 |
| Cape Grim Tasmanian Eye Fillet 250gm | 48 |
| Cape Grim Tasmanian Porterhouse 300gm | 45 |
Wagyu Cross Angus
| Sher Wagyu Ballan, Eye Fillet Marble Score 7, 300gm | 95 |
Full Blood Wagyu
| Robbins Island Tasmania, Rump Cap Marble Score 9+, 300gm | 78 |
| Stone Axe, NSW, Oyster Blade, Marble Score 9+, 250gm | 70 |
| Stone Axe, NSW, Scotch Fillet Marble Score 7, 500gm | 140 |
From the Dry Age Cabinet
(confirm availability, dry age time, size & pricing)
| Sher Wagyu, Ballan, Rib Eye Marble Score 8 | |
| Cape Grim, Tasmania, Grass Feb Rib Eye | |
| (minimum dry age time is 30 days & sizing varies between 250gm & 1.1kg) |
Sauces
| Creamy Garlic, Blue Cheese, Jus, Creamy Mushroom, Creamy Green Pepper, Garlic Butter, Béarnaise | 3 |
|
Dijon, Wholegrain Mustard, English Mustard, Horseradish |
2 |
To Finish
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Emerge Affogato- vanilla ice cream, maple walnuts, chocolate flakes, & Evoke coffee |
8 |
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Sticky Date Pudding, butterscotch sauce, vanilla bean ice cream |
16 |
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Creme Brulee, maple walnuts, raspberry coulis, toffee ice cream |
16 |
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Espresso Semi Freddo, salted caramel sauce, chocolate mousse, hazelnut praline |
16 |
MENU ITEMS & PRICES CAN CHANGE WITHOUT NOTICE
