Entree (choice of)

Entree (choice of)

St Helens ‘Lease 65’ oysters, natural (three)

(Oysters: Craig Lockwood)

Nichols chicken liver parfait, beetroot chutney, brioche

(Chicken: Rob Nichols)

Tasmanian avocado, Tongola Farm goats curd, cucumber, mole

(Avocado: Paul & Maria Bidwell) (Cheesemakers: Iain & Kate Field)

Tasmanian scallop and crab pie, herb salad

Main Course (shared)

Main Course (shared)

Roast Mount Gnomon Farm pork loin, spiced jus

(Pork: Guy Robertson)

King Island grass fed beef Wellington

(Beef: King Island Butcher)

. . . Served with roast potato, braised red cabbage, brussels sprouts, fennel

Dessert (choice of)

Dessert (choice of)

Tasmanian organic apple tarte tatin, Pyengana Dairy vanilla ice cream 

(Dairy: Jon & Lyndall Healey)

Lemon meringue pie
Tasmanian Cheese Plate

King Island Dairy ‘Surprise Bay’ cheddar;
with tomato chutney, lavosh, fruit loaf, focaccia