Dinner

Fresh sourdough or rye baguette with butter and olive oil.

Mures smoked trevally chowder with bacon, vegetables and fresh bread.

Spring Bay mussels, tossed with white wine, cream, lemon, chives and linguine.

Crispy spiced calamari, with a haloumi, wild roquette, mint, tomato, crisp faro and roasted almond salad, with lemon vinaigrette.

Yellowfin tuna sashimi with cucumber granita, dill vinaigrette, pea tendrils and créme fraiche.

Beetroot, spring onion and goats cheese tart with a salad of crisp cos leaves, cucumber and sunflower greens with balsamic and olive oil.

Smoked ocean trout, with a salad of wild rocket, avocado, tomato, pea tendrils and buffalo mozzarella, with char lemon aioli.

Pan fried tiger prawns, with zucchini, lemon, chilli, basil and preserved lemon puree, with fennel and lemon salt.

Grilled ocean trout, with potato primavera, asparagus, radish, and smoked prawn butter.

Char grilled kingfish with crushed pinkeye potato, beans and avocado, with citrus dressing and chimichurri sauce.

Chicken Breast, with roast herb potatoes, beans, broccolini and béarnaise sauce.

Longford steak, with roast herb potatoes, beans, broccolini and béarnaise sauce.

Char grilled Blue Eye or salmon, marinated in mirin, sake and soy, with steamed jasmine rice, Asian greens and ginger and spring onion sauce.

Spring Bay mussels, tiger prawns and fish, tossed with a smoked salmon, cream and vermouth sauce, with fresh herbs and linguine.

Smoked trout pate.
Pacific oysters, natural and kilpatrick.
Thermidor gratin scallops. (when available)
Spring Bay mussels with garlic butter.
Crystal Bay prawns with aioli.
Chilli pickled Tasmanian octopus.
Mures Tasmanian oak smoked salmon.
Deep fried panko crumbed Blue Eye, tiger prawns and
squid with spiced Kingfish, tartare sauce and lemon.

Asparagus, lemon, parmesan and herb risotto.

Deep fried panko crumbed tiger prawns, squid and Blue Eye with spiced Kingfish, chips, tartare sauce and a salad of wild rocket, sunflower greens and parmesan, with balsamic and olive oil.

Today’s fresh fish, crumbed, beer battered, grilled or pan fried, with chips, tartare sauce and lemon, with a salad of wild rocket, sunflower greens and parmesan, with balsamic and olive oil.

An Aussie version, with layers of meringue, mascarpone cream, fresh mango and passionfruit curd.

Vanilla bean créme brulee, served with fresh rasberries and rose scented fairy floss.

Coffee and hazelnut semi frozen parfait, with hazelnut praline, salted caramel sauce, with vanilla bean shortbread.

A flourless chocolate almond cake with a bitter chocolate sauce, macadamia nut ice cream and Meander Valley Pure cream.

Richmond Triple Cream Brie, Ashgrove Mr Bennets Blue, Wicked Whiskey Cheddar, served with Mures spiced pear and apple paste, dried fruit, nuts and crackers.

Espresso with choice of liqueur and vanilla bean ice cream.