To begin:

Our home made herb bread $8

Chef’s soup featuring seasonal Tasmanian produce $11.50

Freshly shucked oysters natural:

½ dozen $15  dozen $26

or topped with parmesan and horseradish cream ½ dozen $15.50  dozen $27

or with a zesty citrus crust ½ dozen $15.50  dozen $27

Seared scallops served on a warm salad of glass noodle and Asian herbs with a chilli and ginger spiked soy dressing $19

Tasmanian smoked salmon carpaccio with baby herb salad and a dill and chive creme fraiche $19

Salt and pepper calamari served atop an Asian herb salad with a szechuan and honey dressing $15.50

Two succulent lamb cutlets served atop a spiced "jeweled" cous cous with a minted yoghurt $18

Caprese salad - roma tomatoes, bocconcini and basil simply dressed with olive oil $14

Angus beef rendang curry served on jasmine rice $15.50

To follow:

Pan fried trout with sauteed spinach, garlic roasted chats and a spiced lemon beurre blanc $28

Trevalla pan fried in a lemon thyme crumb with crispy chat potatoes $29.50

Rosemary salted pork cutlet on a sweet pumpkin risotto with an apple and madeira infused sauce $29

Pan fried eye fillet accompanied by dauphinoise potato and slow roasted beetroot with a rich red wine and roasted garlic jus $32

Gnocchi piemontaise - house made gnocchi in a rich tomato and carrot sauce gratinated with parmesan cheese $24

Slow roasted duck leg resting on Asian vegetable medley with a cinnamon and cumquat sauce $31

Chicken breast pan fried served with peperonata and sauteed greens $27

Seafood sampler for two: a gala feast featuring the freshest of Tasmania’s seafood $90

On the side:

Greek style salad with tomatoes & cucumber $8

Hand cut wedges with sour cream and a chilli coconut and coriander sauce $7.50

Esplanade Strahan

Bookings 64717572