$70 - $80 p/p 3 courses of a seasonal menu - changing according to what is currently fresh and in season in Tasmania.
Please contact the Chef directly on firstname.lastname@example.org.
SAMPLE CHEF MENU
Grilled Tasmanian scallops on a cauliflower purée topped with Salsa verde
Pea and ham soup made in our kitchen with the freshest ingredients from our paddocks, with local sour dough and creamy butter
Tasmania's finest haloumi, pan grilled and placed on a mint and pickled veg salad
Tassie rib eye sous vides and finished on a grill with pea purée and roasted Dutch cream to soak up a rich jus
Pancetta and tomato stuffed chicken sous vide on an autumn salad of carrot and citrus
Spreyton mushrooms seared with sage as a topper to a truffled risotto
Lemon delicious with a raspberry cream (this speaks for itself!)
Buttermilk panda cotta with a honey and saffron syrup
Apple tart served with a rich cream ice cream and rosemary syrup