349 Elizabeth St. North Hobart, 7000 ph: 03 6234 7788
Chef's specials
| Entrees | |
| Prawn and crisp vegetable rice paper rolls* | 12.9 |
|
Grilled Tiger Prawns on Zuccini Fritter & Yoghurt Dressing* |
14.5 |
| Scallop & bacon skewers* with chilli & coriander aioli |
16.9 |
| Ginger, Prawn & Crab Dumpling Souped sourdough |
14.9 |
|
Chickpea Battered Mussels with Tzatziki dip * |
12.9 |
|
Mains |
|
| Peppered Yellow Fin Tuna* | 24.9 |
| seared with green olive relish & warm potato salad |
|
| Ling Fillets* | 24.5 |
| on spinach & fetta risotto cake, roasted roma tomatoes & salsa verde |
|
| Basil & Macadamia crusted Salmon* |
25.9 |
| with spiced potatoes, tomato salsa and sour cream |
|
| Sesame Crusted Swordfish* |
25.9 |
| on Thai salad with ponzu wakame dressing |
|
| Pistachio Dukkah Crusted Blue Eye* |
26.9 |
| on saffron mash, asparagus and roasted red pepper aioli | |
| Putanesca Prawn Pasta* |
22.9 |
| seared prawns with olive oil,diced tomatoes,olives & capers | |
| Roasted Pumpkin,Pine Nut & Goats Cheese Risotto* |
21.9 |
| Smoked Chicken, Asparagus & Sundried Tomato Risotto* |
22.9 |
| Sides | |
| Seasonal Veg of the Day* |
7.5 |
| Rosemary Salted Potatoes* |
5.9 |
| Desserts | |
| Sticky Date Pudding |
10.5 |
| with caramel sauce and vanilla bean gelati | |
| Steamed Chocolate Pudding |
10.5 |
| with hot fudge sauce and vanilla bean gelati | |
| Baileys Panna Cotta* |
11.9 |
| with vanilla coffee syrup and chocolate shortbread |
|
| Banana and Caramel Crepes |
10.5 |
| with toasted almonds and vanilla bean gelati | |
| Choc Fudge Sundae* | 9.5 |
| chocolate & vanilla gelati topped with hot fudge sauce, cream and toasted almonds | |
| * GLUTEN FREE | |