$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 chef@glencoecountry.com.au.



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