Dinner

Food & Wine

dinner

dinner

small plates

spiced almonds

5.9

house marinated olives

9.9

stuffed crumbed olives, aioli, lemon

12.9

ortiz anchovy, whipped ricotta, piperade (each)

5

cheese & pepper arancini, pesto trapanese (each)

5.5

spring bay mussels, pickled green tomatoes, aioli, espelette chilli

16

charcuterie

proscuitto di parma (40g)

14

18 month aged grand reserve jamon serrano (40g)

16

salame finocchiona - garlic & fennel salami (40g)

12

crispy pork cheek, peach mostarda, red sorrel

14.5

duck & pistachio terrine, nectarine chutney, grilled ciabatta

16.9

smoked ox tongue, pickled kohlrabi, aged balsamic, fresh horseradish

13.9

wagyu bresaola, pickled radicchio, tomato, shaved parmesan

16

chicken liver parfait, blackberries & pistachio, grilled ciabatta

16.5

charcuterie board, pickled vegetables, parmesan grissini

32

entrees

tasmanian oysters, shucked to order (each)

- natural

4.5

- seaweed shallot vinegar

5

- baked with pancetta & garlic butter

5.5

- oyster plate (two of each of the above)

27.9

tempura zucchini flowers, pickled green heirloom tomatoes, shaw river buffalo mozzarella, pistachio pesto

23.5

cured kingfish, ruby grapefruit, avocado, horseradish

24

barbecued pirate's bay octopus, sherry braised chorizo, mojo verde

23.9

grilled calamari, harissa eggplant, salt cod, zucchini fritters, gremolata

23.9

pasta & risotto

sweet corn risotto, almonds, buerre noisette, truffled pecorino

29

saffron lumache, lamb ragu, parsley, broad beans, truffled pecorino

33

spaghetti verde, zucchini, squash, lemon, pine nuts, fresh ricotta

30

squid ink fettucine, calamari, grilled tiger prawn, spring bay mussels, white fish, chilli, tomato, pancetta pangrattato

36

mains

grilled salmon, black quinoa, spanner crab, tomato & shellfish butter, summer squash, basil

38

market fish (changing daily)

market price

market fish or salmon simply grilled, fresh lemon, market greens, lemon olive oil

33

cape grim grass fed steak - romesco sauce, charred onions, smoked tomato (please ask your waiter for the daily cut)

38

sicilian spiced duck breast, confit leg brik, beetroot puree, pickled blueberries, pedro ximénez reduction

39

smolt free range roast chicken to share, chermoula, black barley & freekeh salad, soft herbs, sumac, lemon yoghurt

55

slow cooked lamb shoulder to share, honey glaze, fresh lemon, salsa rossa

72

sides

crisp potatoes, rosemary salt, aioli

10.9

heirloom tomato, roasted pepper, caper & basil salad

13

fried cauliflower, saffron yoghurt, capers, pine nuts, mint

14

rocket, parmesan, vincotto salad

11.5

green beans, lemon, garlic gremolata

11.5

dessert

chocolate delice, hazelnuts, salted caramel ice cream, honeycomb

19

coconut panna cotta, guava, mango, coconut sorbet

17.9

nougat semifreddo, rhubarb, ricotta doughnut, pistachios

17.9

three scoops of freshly churned house made ice creams & sorbets

14.5

individual ice creams & sorbets by the scoop

please check with staff for the current flavours

4.9

cheese

coal river farm triple cream brie (40 gram portion)

14.5

cows milk, white mould, 'brie' style

robust, full flavour, full cream with a snowy rind

comte (40 gram portion) france

14.5

cow's milk, unpasteurised, firm

rich & nutty in flavour

Brunch –

Def: A delicious late morning/early afternoon gathering of friends and family, inspired by mingling, chatting and indulging. Often occurs in spring surrounded by blooms of fresh air.

Join us in Salamanca from the 5th of November for Smolt style brunches every Saturday and Sunday.

 

For a sneak peak of the new menu, join our mailing list.

Thanks!

 

 

Looking forward to seeing you on the 5th of November. 

Brunch –

Def: A delicious late morning/early afternoon gathering of friends and family, inspired by mingling, chatting and indulging. Often occurs in spring surrounded by blooms of fresh air.

Join us in Salamanca from the 5th of November for Smolt style brunches every Saturday and Sunday.

 

For a sneak peak of the new menu, join our mailing list.

Thanks!

 

 

Looking forward to seeing you on the 5th of November.