Served with toasted vienna
Served on sesame ribbon salad, balsamic aioli and strawberry chilli jam
Selection of homemade sausages – ask our friendly staff for the snag of the day
Thinly sliced grilled Tasmanian octopus served with creamy tahini, pesto sauce and finished with red caviar
Served on creamy mashed potato, root vegetables and red wine gravy
Authentic Korean-style marinated beef, chargrilled and served on a cucumber salad with a sesame dressing
Seasoned with Ball & Chain dry rub, served with a sprout salad, roasted potatoes and plum/ginger sauce
Slow braised beef and forest mushrooms topped with truffle mash
Served with house spice on crispy potatoes, corn ribs and red currant jus (GF)
Caper and onion potato bake topped with stuffed mushrooms, salad and tomato relish
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 depth of flavour is well worth it
It has a fine texture, and a taste that is only improved by the open grill
Regarded as “the most flavoursome steak” due to a middle-seam of fat, which melts through grilling—significantly enhancing the flavour and texture of the meat
Many will order no other cut because of its tenderness: it is “melt in your mouth” delicious. Diners usually order a sauce to enhance the flavour.
A large scotch chargrilled on the bone for even more flavour —ask our staff for available sizes
Indulge your modern, stone-age sensibilities with a steak that is impressive to behold and even more impressive to taste —ask our staff for available sizes
Chargrilled to your liking, served with garlic & herb butter (GF/DFA)
Chargrilled to your liking, served with garlic & herb butter (GF/DFA)
Chargrilled to medium rare, served with lemon-hollandaise sauce, blistered cherry tomato, baby vegetable and roasted potato (GFA)
Served with select Tasmanian boutique potatoes, Dutch carrots and red current & thyme jus (GF/DF)
A chunky shank served on potato mash enhanced with a rosemary & red wine sauce (GF)
Seasonal vegetables, pan fried in garlic oil with oven roasted mixed mushrooms, sprinkled with wild rice and served with tomato relish (GF/DF/Vegan)
Penne pasta with seasonal vegetables and rich tomato-based sauce (DFA/Vegan)
Chargrilled plant-based meat served with roast potato, baby vegetable & dairy free garlic butter (GFA/DF/Vegan)
two cheeses each: blue, cheddar or brie (GFA)
cheesecake flavour changes regularly, but it is always delicious and always served with cream
a classic—served warm with butterscotch sauce, cream, and vanilla bean ice cream
comes with Tia Maria infused cream, toasted almonds, and candied orange (GF, DFA)
Chargrilled to your liking, served with garlic & herb butter (GF/DFA)
Chargrilled to your liking, served with garlic & herb butter (GF/DFA)
Chargrilled to medium rare, served with lemon-hollandaise sauce, blistered cherry tomato, baby vegetable and roasted potato (GFA)
Served with select Tasmanian boutique potatoes, Dutch carrots and red current & thyme jus (GF/DF)
A chunky shank served on potato mash enhanced with a rosemary & red wine sauce (GF)
seasonal vegetables, pan fried in garlic oil with oven roasted mixed mushrooms, sprinkled with wild rice and served with tomato relish (GF/DF)
Spaghetti with seasonal vegetables and a rich tomato-based sauce (DFA)
Chargrilled plant-based meat served with roast potato, baby vegetables & dairy free garlic butter (GFA/DF)
two cheeses each: blue, cheddar or brie (GFA)
cheesecake flavor changes regularly, but it is always delicious and always served with cream
a classic—served warm with butterscotch sauce, cream, and vanilla bean ice cream
comes with Tia Maria infused cream, toasted almonds, and candied orange (GF, DFA)
smothered in a chilli-mornay sauce and topped with melted cheese
served with crusty sourdough
zesty morsels of marinated, locally sourced fish with capers and onion— served with crusty sourdough bread
chicken liver pate served with crusty sourdough (GFA)
Chargrilled to your liking, served with garlic & herb butter (GF)
Chargrilled to your liking, served with garlic & herb butter (GF)
chargrilled French-trimmed Tasmanian lamb with roast potato, pickled cabbage and Dutch carrots
Chargrilled, served with plum & ginger sauce, roast potato and Dutch carrots (GFA)
slow cooked, served with sweet potato puree, buttered greens, beef jus (GF)
Chargrilled and served with lemon hollandaise, blistered cherry tomatoes, baby vegetables and roasted potatoes
Seasonal vegetables, pan fried in garlic oil with oven roasted mixed mushrooms, sprinkled with wild rice and served with tomato relish (GF/DF/Vegan)
Penne pasta with seasonal vegetables and rich tomato-based sauce (DFA/Vegan)
Chargrilled plant-based meat served with roast potato, baby vegetable & dairy free garlic butter (GFA/DF/Vegan)
blue, cheddar and brie (GFA)
the cheesecake flavor changes regularly, served with cream
a classic—served warm with butterscotch sauce, cream, and vanilla bean ice cream
comes with Tia Maria infused cream, toasted almonds, and candied orange (GF, DFA)
Chargrilled to your liking, served with garlic & herb butter (GF)
Chargrilled to your liking, served with garlic & herb butter (GF)
chargrilled French-trimmed Tasmanian lamb with roast potato, pickled cabbage and Dutch carrots
Chargrilled, served with plum & ginger sauce, roast potato and Dutch carrots (GFA)
slow cooked, served with sweet potato puree, buttered greens, beef jus (GF)
Chargrilled and served with lemon hollandaise, blistered cherry tomatoes, baby vegetables and roasted potatoes
Seasonal vegetables, pan fried in garlic oil with oven roasted mixed mushrooms, sprinkled with wild rice and served with tomato relish (GF/DF/Vegan)
Spaghetti with seasonal vegetables and rich tomato-based sauce (DFA)
grilled plant-based meat with roast potato, baby vegetables & garlic butter (GF/DF)
Two cheeses each: blue, cheddar or brie (GFA)
cheesecake flavor changes regularly, but it is always delicious and served with cream
a classic—served warm with butterscotch sauce, cream, and vanilla bean ice cream
comes with Tia Maria infused cream, toasted almonds, and candied orange (GF, DFA)