Lunch

Food & Wine

lunch

lunch

appetisers

spiced almonds

5.9

house marinated olives

11

stuffed crumbed olives, aioli, lemon

12.9

leek & three cheese arancini, parsley & almond pesto (each)

5.5

charcuterie

proscuitto di parma (40g)

16

18 month aged grand reserve jamon serrano (40g)

16

salame finocchiona - garlic & fennel salami (40g)

12

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

12

chicken liver parfait, blackberries & pistachio, grilled ciabatta

16.5

charcuterie board, pickled vegetables, parmesan grissini

29

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

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

23.9

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

23.9

salads

poached chicken, avocado, roast baby carrots, sour cream, crunchy seeds

26

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

24

smoked salmon, rye croutons, horseradish, asparagus, honey mustard dressing

26

pizza & pasta

tomato & basil pizza, smoked mozzarella, pecorino

25

potato, asparagus & ricotta pizza, basil, parmigiana

25

sausage & kale pizza, pecorino, mozzarella, chilli, parmigiana

25

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

33

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

36

prosciutto and asparagus carbonara, spaghetti

32

mains

huon valley meat co. steak - romesco sauce, charred onions, smoked tomato (please ask your waiter for daily cut)

38

sicilian pork belly, blood orange & fennel salad, negroni vinaigrette, celeriac, olive

36

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

38

grilled market fish, sautéed greens, caper & pine nut dressing

32

beer battered white fish, lemon, fried potatoes, aioli

32

sides

crisp potatoes, roasted whole garlic cloves, rosemary, aioli

10.9

roasted pepper, heirloom tomato, caper & basil salad

13.9

rocket, parmesan, vincotto salad

9.9

sautéed green beans, snow peas , almonds, garlic

11.5

dessert

chocolate delice, hazelnuts, salted caramel ice cream, honeycomb

19.5

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) tas

12

cows milk, white mould 'brie' style

robust, full flavour, full cream with a snowy rind

garcia baquero, manchego (40 gram portion) spain

12

sheeps milk, cured, hard

intense flavour & aroma, slight;y nutty, tasty hard cheese

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.