A Dinner menu sample

Nicholls Chicken liver pate, cornichons, grilled sourdough

15.90

Mark Eather crab cakes, saffron mayo

17.90

Pork belly, apple sauce. pickled cabbage

15.90

Salmon croquette and salmon fingerlings, aioli and lemon

15.90

Spring Bay mussels, Chorizo, cider, grilled sourdough

15.90

Slow cooked onion, blue cheese and butter puff tart with walnut crumble

15.90

Grilled salmon, fennel and apple remoulade, Pernod cream sauce (GF)

28.90

Potato gnocchi, Huon valley mushrooms, parmesan

25.90

Mark Eather crab meat, fettuccini, chilli, garlic, parsley, pangratatto

28.90

Grilled dry aged Scotch, Bearnaise, old school chips and salad (GF)

29.90

Roasted free range chicken, potato puree, glazed Boks bacon, mushrooms and shallots (GF)

28.90

Slow cooked Clover lamb, potato puree, vegetables (GF)

29.90

Old-school chips (V)

8.90

Mixed salad with blue cheese dressing (V GF)

8.90

Broccoli, olive oil, garlic, gremolata (V)

8.90

Chocolate mousse, choc cake crumbs, salted milk jam

14.90

Hazelnut and honey parfait, burnt honey syrup (GF)

14.90

Warm Pot-roasted quince, crème caramel (GF)

14.90

Pear Tarte Tatin, vanilla ice cream

14.90

Heritage Double Brie, Blue, King Island Surprise Bay Cheddar toasted fruit bread

22.90