What's on the board tonight?
Tasmanian pies, fish and puddings, cooked from scratch. Tea, coffee, lemonade and sparkling water all evening.
From the pass to your table
To start
Berry pavlovaCrisp swirled meringue topped with whipped cream, fresh berries and a light dusting of sugar.
Whipped creamThick, smooth whipped cream, freshly prepared and served simply on a decorative china plate.- Sausage rollPork and sage in golden pastry, served with a tangy chutney made in the kitchen.
Mains
Salmon carpaccioThinly sliced salmon with pomegranate seeds, soft cheese, microgreens and a glossy citrus dressing.
Persimmon fruit plateFresh persimmon sliced and shaped into rosettes, with whole cloves and rustic presentation.
Polenta with braised beefGolden polenta topped with tender braised beef, fresh herbs and a rich savoury sauce.- Roast lamb rumpPink in the middle, with rosemary potatoes, carrots and a mint sauce from the garden.
Puddings
Grilled salmon plateChargrilled salmon with leafy greens, garden vegetables, lemon and a smooth beetroot purée.
Avocado toastToasted bread topped with crushed avocado and fresh herbs, served alongside a petite sweet bite.
Spiced fried fishCrisply fried fish steaks with green chillies, curry leaves, fresh herbs and a squeeze of lime.
Chocolate cappuccinoFreshly brewed cappuccino with thick milk foam, finished with an elegant chocolate web.
To drink
- Pot of teaStrong black or a gentle green blend, brought with a jug of hot water and a plate of shortbread.
- CoffeeRich, plain and made in the kitchen; ask for it with hot milk if you like it long.
- Home-made lemonadeLemons squeezed in the kitchen with a little sugar and plenty of ice, topped up with soda.
- Sparkling waterChilled, with a slice of lemon or lime, for anyone who fancies something simple.
On the side
- LamingtonsSponge squares in chocolate and coconut, three to a plate, best with a strong cup of tea.
- Anzac biscuitsChewy oat biscuits made with golden syrup and coconut, baked every morning in the kitchen.
Glenn's scallop pie is the only reason I'd drive the cold road in from Mole Creek, and I'd go twice as far for the leatherwood honey pudding.
Where does it all come from?
Glenn Fraser shops locally and he's stubborn about it. The salmon comes from the north coast, the potatoes from a farm on the road to Mole Creek, the raspberries from a family patch half an hour away, and the leatherwood honey from a beekeeper who only sells in small jars.
The menu changes through the week. The pies, the soup and the honey pudding are always on; the fish, the lamb and the second pudding move with what Glenn finds at the back door. He chalks any change on the board by hand at four, and sometimes crosses it out again by five.
If you've got an allergy or you're vegetarian, tell Christine when you book and Glenn will sort you out. A mushroom pie, the soups and the pudding board are reliable choices, and he's very happy to cook something plain if that's what you'd like.
There's tea, coffee, hot chocolate, lemonade, juice and sparkling water, and that's the whole drinks list. Glenn is fussier about the tea than the pastry, which says a lot.
Portions are generous, so if you're planning on pudding, a shared starter is plenty. The kitchen is happy to split a pie between two small appetites, and the staff will tell you honestly when you've ordered too much, which happens more often than we'd like to admit. Kids' portions are available on request.
From the kitchen
