The Ball & Chain Restaurant
|Soup of the day with crusty ciabatta||$12.90|
|Our chef’s creative and tasty soups really hit the spot.|
|Seafood chowder with crusty ciabatta||$16.50|
|A creamy chowder filled with prawns, scallops and fresh Tasmanian seafood.|
|Chicken liver paté||$14.90|
|Rich with the true character of a homemade paté.|
|Coarsely ground, herbed chicken livers served with buttered toast.|
|Finely sliced local white fish, steeped in vinegar, lemon juice, and capers and served with buttered toast.|
|Plump, juicy local oysters. Freshly shucked for your total oyster experience.||Twelve||$37.00|
|An old favourite that keeps on going on. Grilled with chopped crispy bacon, worcestershire sauce and lemon.||Twelve||$39.00|
Salt & Pepper Squid
Crumbed squid served with a sweet chilli and lime dipping sauce
|Panko-crumbed, cheesy pork croquettes served with garlic aioli.|
|Consisting of a variety of homemade sausages. easy to share while your steaks are cooking.|
Entrées and Main Courses
|Chicken – Asian-style chargrilled chicken skewers with a Malaysian satay sauce.||$16.90||$25.00|
|Beef – Juicy mouthfuls of tender beef highlighted with your choice of sauce.||$17.90||$28.90|
|Greek – Local grass-fed beef marinated in oregano, garlic and lemon juice.||$17.90||$28.90|
|Served with tzatziki.|
|Quail – Chargrilled to bring out the flavour.||$14.90||$28.90|
|Tender and plump, this choice is sure to please. Served with red currant and thyme jus.|
|Duck – Chargrilled roasted half duck served with a plum and ginger sauce.||$36.00|
|BALL AND CHAIN MEAT PLATTER||$28.90|
|Prosciutto, pork belly, beef cheek, chicken liver paté, beef kebab, homemade sausage and meatball.|
|Glazed pork belly – Twice cooked and served on a bed of creamy potato mash with a plum jus.||$32.90|
|Lamb shank – A favourite comfort food. A chunky shank served on potato mash enhanced with a tasty rosemary and red wine sauce.||Medium
|Cheeks – Slow cooked, served on a sweet potato purée with red wine jus.||$31.50|
|Brisket – slow cooked for 24 hours at 84 degrees, served with smoky barbeque sauce.||$29.00|
|Whole grilled Tasmanian rainbow trout – This really is a treat.||$31.90|
|Full of flavour, lightly charred on the open grill to medium rare and topped with herb butter.|
|Tasmanian atlantic salmon – Chargrilled to medium rare with béarnaise sauce.||$32.90|
|Catch of the day – Please ask wait staff for today’s fish||$ Market Price|
|Vegetarian lasagna – Layers of oven roasted mixed vegetables and ricotta. Topped with a béchamel herbed sauce.||$25.90|
|Salad and vegetables with entrée sized meals||$10.90|
|HOME BAKED BREAD ROLL
Garlic & herb or plain butter
|$3.20||BOWL OF FRIES||$6.90|
|BOWL OF SEASONAL VEGETABLES||$7.90||CAULIFLOWER GRATIN||$6.90|
|ROSEMARY & GARLIC ROAST POTATOES||$6.90||CHARGRILLED VEGETABLE SKEWER||$6.90|
A traditional cooking method using only charcoal, no gas or electricity, which results in a unique flavour.
Steaks are our speciality – we carefully choose and age our own meat.
However, we take no responsibility for steaks cooked more than medium.
If you find your steak is not cooked to your liking, please tell us.
|Rump – Many diners say this is the tastiest cut of all. It requires a little more work from the jaw because of its density but the flavour is well worth it.||$19.90||$27.90||$36.90|
|Porterhouse – Most probably the best steak for a large cut.||$23.90||$34.90||$50.00|
|It has a fine texture and its taste is boosted by the open grill.|
|Scotch fillet – So juicy!!||$26.90||$38.90||$56.00|
|That little eye of fat that sits centre in this steak fills the meat with succulence.|
|Eye fillet – Many will order no other cut because of its tenderness, it is ‘melt in your mouth’ delicious. Diners usually order a sauce to enhance its flavour.||$32.00||$44.00|
|Mini filet mignon – Eye fillet wrapped in bacon served on a bed of seasonal vegetables and port reduction. (240g)||$37.00|
|Lamb rack – Char grilled Tasmanian rack of lamb served with redcurrant and thyme jus.||$37.50|
|Pepper steak ( Extra $3.90 )|
|Some like it hot! Choose any cut you fancy and we will roll it in crushed peppercorns,
char it on the BBQ and serve it with our creamy hot pepper sauce. An oldie but a goodie.
|Carpetbag steak ( Extra $4.90 )|
|Your choice of cut, medium or large, stuffed with oyster meat. Not for the faint-hearted.|
Marked and warmed through.
Marked, sealed and warmed through.
Marked, sealed and partly cooked through.
Still pink and very juicy.
Cooked right through still with juices.
Cooked right through no hint of pink.
SAUCES (Extra $3.20)
Plum and ginger – plum, soy and ginger with a wisp of garlic.
Ball & Chain BBQ – a tomato based smokey sauce with a dash of chilli and garlic.
Satay – a peanut based, Malaysian-style sauce with some chilli, served hot but definitely not spicy.
Hot pepper sauce – a creamy sauce made from both green and black peppercorns, resulting in a hot sauce.
Forestière sauce – a creamy sauce of mushrooms, bacon, cream and red wine
Garlic & blue cheese – garlic, horseradish, cream and blue cheese.
Wine and food combinations are suggestions only. 🍷 Wine available by the glass
We happily cater for all dietary requirements and many of our meals can be made gluten free on request.
All prices inclusive of GST.