Entree: 

Chef’s soup featuring fresh seasonal produce   $12.50

Freshly shucked Bruny Island oysters served natural or gremolata crust 3, 6 or 12   $3 ea

Tempura battered Bruny Island oysters wrapped in smoked salmon and nori served around a rice noodle salad with a soy and mirin dressing and wasabi  $21

Grilled Huon Valley mushrooms topped with blue cheese and spinach served on poached pear with quince syrup  $14

Sweet chilli glazed cured ocean trout on fresh avocado with a lemon pepper dressing and spiced lavosh  $17

Scallop and bacon risotto with spinach and cherry tomatoes topped with creme fraiche  $18

Chermoula marinated Rannoch quail on preserved lemon cous cous topped with lemon zested yoghurt  $18.50

BBQ pork belly on steamed bok choy with pickled rhubarb compote  $16

Eye fillet of beef marinated in chilli, chilli and more chilli pan fried and served on turmeric rice  $18

Main course:

Pumpkin ricotta and pine nut cannelloni napolitana sauce topped with fresh grana  $22.50

Blue eye trevalla on braised fennel and daikon with chilli roasted chats, bok choy finished with coriander and peanut pesto  $35

Seafood sampler for two: a gala feast featuring the freshest of Tasmania's seafood   $95

Macquarie Harbour ocean trout on a purple gem potato and celeriac rosti with spinach and a lemon, garlic and chive butter  $29

Twice cooked 1/2 duck on hokkien noodles with shitake mushrooms, Asian greens with soy and hoisin sauce  $34

Braised lamb shank on a roasted garlic mash, steamed broccolini and finished with an almond parsley sauce  $28

Grilled eye fillet of beef on a sweet potato Yorkshire pudding, wilted silver beet, slow roasted tomatoes and demi glace  $36

Side dishes:

Greek style salad with tomatoes and cucumber   $8

Sauteed mixed greens   $8

Saffron potato mash   $8

Dessert:

White chocolate and sour cherry baked cheesecake with cherry glaze, hazelnut praline and Meander Valley double cream  $11.50

Sticky date pudding with butterscotch sauce and ice cream  $11.50

Lime bavarois with orange and mango coulis, almond bread and Meander Valley double cream  $11.50

Pavlova roulade filled with a honey comb cream topped with chocolate ganache, strawberry salsa and Meander Valley double cream  $11.50

Red wine poached pear tart with sauce anglaise and Meander Valley double cream  $11.50

Tasmanian cheese plate with muscatel grapes, quince paste and fig   $18.50

Esplanade Strahan

Bookings 64717572