Luxury 5 Star Boutique Accommodation near Hobart, Tasmania - New Norfolk, Tasmania, 7140, Australia

Menus featuring Prime Tasmania Produce

  • menu 2

Guests select from 2 or 3 Set Menus which are changed daily.

Please advise us of any dietary restrictions so that menus can be tailored.
The following is representative of our dishes.

Amuse Bouche

Pear & Parsnip, Sherry and Nutmeg

Prawn Bisque with a touch of Chilli

Zucchini & Tarragon

Borscht with a dash of Sour Cream

Green Pea and Lettuce


Crostini of Smoked Huon Salmon, Dill Creme Fraiche, Beetroot Puree, Capers

Crostini of Basil Pesto, Sun-dried Tomato, Goats Cheese, Balsamic Reduction, and Extra virgin Olive Oil

Crostini of Roasted Red Peppers, Aioli and crisp Proscuitto

Crostini of fresh Fig, Tasmanian Blue Cheese and Leatherwood Honey

Bocchincini, Cherry Tomato and Spinach salad, with a White Wine and Sherry Vinegar Dressing

Pan seared Scallops, deglazed with White Wine, Cauliflower Puree and a Lemon and Coriander dressing

Chicken, Pork and Pistaccio Terrine, Green Tomato Chutney, Fig and Walnut Bread toasts


Tasmanian Eye Fillet, Caramelised Onion Jus, Paris Mash, Buttered Brocollini

Ravioli of Spinach and Ricotta, with a fresh Cherry Tomato and Basil Concasse and Grated Parmesan

Porcini Mushroom Risotto, with Shallots and White Wine, sauteed Huon Mushrooms,
Parmesan, with a side of Seasonal vegetables

Orange -glazed, pan seared Rannoch Quail, with an Orange, Fig and Pistaccio Cous Cous, and Seasonal Greens

Maple glazed Ocean Trout, seared, oven baked, on a Leek Pancake, with sauteed Fennel,
Dill Cream and Pan-tossed Asparagus

Pan Fried Pink Snapper, Buerre Blanc, Sweet Pepper Rice Pilaf and warm French Bean Salad

Tasmanian Wallaby Shanks, slow braised with Pinot Noir, Tomato, fresh Oregano
and Juniper Berries, with Creamed Truffle Potato

Rack of Tasmanian Lamb, Rosemary Jus, Hasselback Potato, Pea Puree,
and Seasonal Greens

Moroccan Lamb Backstrap, Cumin Pumpkin, Fig, Orange and Pistachio Couscous,
Yoghurt Dressing

Seared Pork Fillet, Hoisin Sauce, Hokkien Noodles, Bean Shoots, Wilted Bok Choy

Huon Brown Mushrooms, stuffed with Panchetta, Toasted Pine Nuts, Shallots and Buttered Crumbs, and oven-baked with a crust of Parmesan


Vanilla Panna Cotta, Berry Coulis & Fresh Seasonal Berries

Pear, poached in Elderflower and White Wine, stuffed with Chocolate, Prune and Almond, baked on a Pastry and served with Chocolate Sauce

Chocolate Fondant, a warm Chocolate Cake filled with lush liquid Chocolate, Cherry Syrup, with Tonka Bean Ice Cream

Burnt Fig, Walnut and Muscat Ice Cream, on a Butter-crisped Sweet Bread, Fig Syrup and Muscat Cream

Summer Berry Pudding, fresh Seasonal Berries, and Mascapone.

Traditional Vanilla Bean Crème Brulee

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